黑龙江八一农垦大学学报2009，Vol.21Issue(3)：76-79,4.
醋酸酐改性对糯玉米粉糊化特性的研究
The Research about The Gelatinization Characteristics of Waxy Corn flour by Acetic Anhydride Modified
摘要
Abstract
The experiment takes waxy corn flour as raw material, and makes use of acetic anhydride to modify waxy corn flour. Has determined the best Modification of the acetic anhydride conditions are as follows:the acetic anhydride density was 5%～7%, the reaction temperature was 30 ℃, the reaction time was 60 min, pH was 8～9, the sodium sulfate density was 2%～4%. After the acetic anhydride esterification, retrogradation values decreased by 1.8 times, to enhance anti-oxidation; C, elatinization temperature decreased to 69.1 ℃; Peak viscosity increased to 195 BU, the gelatinization characteristics of waxy corn flour was improved.关键词
糯玉米粉/醋酸酐酯化/糊化特性Key words
Waxy corn flour, acetic anhydride esterification/gelatinization characteristics分类
轻工纺织引用本文复制引用
翟爱华,许梅..醋酸酐改性对糯玉米粉糊化特性的研究[J].黑龙江八一农垦大学学报,2009,21(3):76-79,4.基金项目
黑龙江省"十一五"重大攻关课题(GA068401-3). （GA068401-3）
