甘薯淀粉磷酸酯凝胶特性及结构初步分析OA北大核心CSCDCSTPCD
Study on the gel characteristics and the structure of phosphoric ester in sweet potato starch
研究了甘薯淀粉磷酸酯的凝胶特性,初步探讨了质量浓度、pH、电解质及非电解质等因素对甘薯淀粉磷酸酯凝胶强度的影响,揭示甘薯淀粉磷酸酯糊的凝胶特性。并利用红外光谱和X射线衍射对甘薯淀粉磷酸酯结构进行初步分析,为食品工业中利用甘薯淀粉磷酸酯替代或部分替代食品工业中价格较高的胶凝剂提供依据。
The gel characteristics of phosphoric ester in sweet potato starch were studied and the effects of concentration,pH,electrolyte and non-electrolyte on gel strength of phosphoric ester in sweet potato starch were discussed.The gel properties of phosphoric ester in sweet potato starch were revealled.In addition,the structure of phosphoric ester in sweet potato starch was analyzed by the means of FTIR spectra and X-ray diffraction,which could provid…查看全部>>
张斌;石亚中;夏翔;许晖;郑桂富
蚌埠学院生物与食品工程系,安徽蚌埠233030蚌埠学院生物与食品工程系,安徽蚌埠233030蚌埠学院生物与食品工程系,安徽蚌埠233030蚌埠学院生物与食品工程系,安徽蚌埠233030蚌埠学院生物与食品工程系,安徽蚌埠233030
轻工纺织
变性淀粉甘薯淀粉磷酸酯凝胶强度
modified starchphosphoric ester in sweet potato starchgel strength
《食品工业科技》 2012 (12)
140-142,146,4
安徽省高等学校省级食品科学与工程专业建设点资助项目安徽省食品科学与工程教学团队项目蚌埠学院工程研究中心项目（BBXYGC2011A01）
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