食品科学2011，Vol.32Issue(15)：130-134,5.
低取代度乙酰化绿豆淀粉的性质
Properties of Acetylated Mung Bean Starch with Low Substitution Degree
摘要
Abstract
Acetylated mung bean starches with low substitution degree were prepared by esterification with glacial acetic acid,and their properties such as transparency,retrogradation,solubility,swelling power,viscosity and texture properties were studied.The results showed that the transparency,swelling power,solubility,trough viscosity and final viscosity of acetylated mung bean starch were increased and the gelatinization temperature,peak viscosity and breakdown were decreased when compared with native mung bean starch.Moreover,the gel properties of mung bean starch were improved after acetylation.关键词
绿豆淀粉/乙酰化/取代度/理化特性Key words
mung bean starch/acetylation/substitution degree/physico-chemical properties分类
轻工纺织引用本文复制引用
初丽君,熊柳,孙庆杰..低取代度乙酰化绿豆淀粉的性质[J].食品科学,2011,32(15):130-134,5.基金项目
青岛农业大学高层次人才启动基金项目 （）
