哈尔滨商业大学学报（自然科学版）Issue(3)：330-334,5.
玉米淀粉和糯玉米淀粉的微波糊化特性研究
Effect of microwave on paste property of corn starch and waxy corn starch
摘要
Abstract
With corn starch and waxy corn starch as raw material , the influence of microwave radation and water bath heating on blue value and enzyme hydrolysability of corn starch and waxy corn starch paste was studied .The results indicated that the blue value and enzyme hydrolysability of starch paste prepared by microwave and water bath heating increased as the prolonging of heating time during gelatinization .The gelatinization rate of starch paste pre-pared by microwave was faster .But the blue value and enzyme hydrolysability of starch paste prepared by microwave were lower than by water bath heating .关键词
玉米淀粉/糯玉米淀粉/微波/糊化性质Key words
corn starch/waxy corn starch/microwave/paste property分类
轻工纺织引用本文复制引用
徐忠,刘雪唯,王志鹏,徐巧娇,赵丹..玉米淀粉和糯玉米淀粉的微波糊化特性研究[J].哈尔滨商业大学学报（自然科学版）,2015,(3):330-334,5.基金项目
黑龙江省高校科技创新团队建设计划项目 （）
