文献类型：期刊文献

中文题名：酶改性玉米淀粉表征及流变性质的研究

英文题名：The study of property of rheology and characterization of enzymatic modified corn starch

作者：谷长生[1];朱圣文[1];颜健斌[1];宋文东[1];郝晓敏[1]

机构：[1]广东海洋大学应用化学系,广东湛江524088

年份：2007

卷号：15

期号：4

起止页码：31

中文期刊名：粮油食品科技

外文期刊名：Science and Technology of Cereals,Oils and Foods

收录：CSTPCD

语种：中文

中文关键词：玉米淀粉;酶改性淀粉;流变特性;XRD;SEM

外文关键词：corn starch ; enzymatic modified starch ; the property of theology ; XRD ; SEM

中文摘要：以玉米淀粉为原料,采用中温α-淀粉酶水解制取改性玉米淀粉。通过正交试验确定其制备工艺条件,并对此条件下得到的改性玉米淀粉进行了研究。扫描电镜观察结果表明,样品具有2-6μm的粒径;x-粉末衍射图表明,样品保留了部分A型特征峰。以其中的一种改性玉米淀粉为代表,测定了其乳化稳定性和粘度流变特性,与原淀粉相比粘度显著的下降、油水比15/35乳化液稳定性好,可以作一种良好的食品添加剂应用于食品工业中。

外文摘要：In this paper enzymatic modified starch made with corn starch by enzyme hydrolysis was studied its technological condition particularly. The product was characterized by SEM, XRD, for its physical property and rheology. Result indicate：appearance of enzymatic modified starch change, granule bulk evident descend and centralize in 2 - 6ttm, the crystalline pattern of the a maltodextrins retained the part A-type pattern. The viscidity, character of emulsification of modified starch appeared better than native corn starch. It is more suitable to be a good additive in the food industy.