食品与机械2018，Vol.34Issue(1)：13-16,4.DOI:10.13652/j.issn.1003-5788.2018.01.003
复合交联剂对微波辅助制备马铃薯交联淀粉性质的影响
The effect of complex crosslinker on the properties of potato crosslinked starch by microwave
摘要
Abstract
The potato cross-linked starch was prepared by using microwave-assisted method equipment,combining the compound crosslinking agents,sodium trimetaphosphate and sodium tripolyphosphate.The physical and chemical properties of the crosslinked starch were measured and the effects of compound crosslinking agent and microwave-assisted method effect on the properties of potato starch were studied.The results showed that the content of combined phosphorus and resistant starch obtained by compound crosslinking agent and microwave-assisted method were high,and the swelling degree and the solubility were low,with the better thermal and the shear stabilitics and the easier re-trogradation.The results of scanning electron microscopy showed that the surface of the potato cross-linked starch granules prepared in three ways became rough with the appearance of grooves,and the fracture and aggregation of the crosslinked starch granules prepared by the microwave-assisted method were also observed.关键词
复合交联剂/微波/马铃薯/淀粉/性质Key words
compound crosslinking agent/microwave/potato/starch/properties引用本文复制引用
张佳艳,熊建文,秦战军,赵萍..复合交联剂对微波辅助制备马铃薯交联淀粉性质的影响[J].食品与机械,2018,34(1):13-16,4.基金项目
广西壮族自治区高等学校科学研究项目(编号:KY2015YB519) （编号:KY2015YB519）
