食品工业科技Issue(1)：118-123,6.
氧化交联甘薯淀粉的性质研究及结构表征
Investigations on the properties and structure of oxidized cross-linked sweet potato starch
摘要
Abstract
The sweet potato starch was modified by the methods of oxidized cross-linking to improve its whiteness,and paste stability and anti-retrogradation.And the structure of modified starch was also characterized.The results showed that after being modified ,the starch paste freeze-thaw stability increased, retrogradation decreased , antiretrogradation capacity increased.The change of paste viscosity was not obvious,and better acid resistance,shear resistance and enzyme hydrolysis resistance obtained, but with poor alkali resistance.The molecules of oxidized low cross-linked acetylated distarch adipate had been analyzed.The new absorption peak of carbonyl group had been found in 1729cm-1, by which the moleculer structure of oxidized cross-linked acetylated distarch adipate had been proven.The modified reaction was proved to take place in the non-crystalline region of the starch granules by the ways of SEM and X-ray diffraction.关键词
甘薯淀粉/改性/性质/结构/研究分类
轻工纺织引用本文复制引用
刘超,王春艳,钟耕,孟凡冰..氧化交联甘薯淀粉的性质研究及结构表征[J].食品工业科技,2011,(1):118-123,6.基金项目
重庆市自然科学基金项目(CSTC,2009BB1249)资助. （CSTC,2009BB1249）
