食品工业科技Issue(8)：77-79,83,4.
几种小红栲变性淀粉的糊化与回生特性
Gelatinization and retrogradation properties of several modified starches from Castanopsis carlesi
摘要
Abstract
Paste,gelatinization and retrogradation properties of several modified starches from Castanopsis carlesi were studied.The results showed that,as comparison with the native or porous starch,there was a larger improvement in the structural intensity,anti-aged stability,anti-shear stability,acid-proof stability and freeze-thawed stability of crosslinked or crosslinked porous starch paste,respectively.DSC analysis further showed that,in different C.carlesi starches,the gelatinization enthalpy of native starch,micro-porous starch,crosslinked starch and crosslinked micro-porous starch became higher in proper order,and the sequential increase in gelatinization temperature was microporous,native,crosslinked microporous and crosslinked starch.The retrogradation of native starch,porous starch,crosslinked starch,and crosslinked porous starch after gelatinizing became more difficult in proper order.Avrami equation could be successfully applied to imitating the growth of retrogradation crystal in different C.carlesistarch pastes.关键词
小红栲/变性淀粉/糊化/回生Key words
Castanopsis carlesi/modified starch/gelatinization/retrogradation分类
轻工纺织引用本文复制引用
谢涛,张儒,王焕龙..几种小红栲变性淀粉的糊化与回生特性[J].食品工业科技,2011,(8):77-79,83,4.基金项目
湖南省自然科学基金项目 （）
