rosetta stone spanish Α starch modification techn

Α starch modification technology of atmospheric pressure - Ⅱ. Granule α modification paste properties of

Not much difference between sweet potato starch; but the experimental data can be seen, modified starch particles a freeze-thaw stability of different degree. 3.5 Thermal stability of starch viscosity, thermal stability, said determination results in Table 2. Table 2 Determination of thermal stability of the results of Pa · S Sook! Fa Zhu falling to Fort plastic:: Plastic:::: to: to Table 2 data show that in the microwave oven, with the longer time, particles of a modified maize not decrease the viscosity of starch essential to maintain the original starch paste viscosity. But the general pre-gelatinized starch paste viscosity in the first 20s is increased. Then begin to decline. Viscosity after the maximum viscosity 60s only half the battle. General description of the thermal stability of pre-gelatinized starch is poor, a modification of corn starch granules have good thermal stability. 4 Conclusion The modification of starch granules a full wall to improve the toughness of starch granules in itself,[link widoczny dla zalogowanych], so that the state of starch granules in the paste material does not spill, take full advantage of the characteristics of starch granules, starch paste to maintain flexibility, improve viscosity and stability. Rheological properties of particles a proven tradition of a modification of starch and starch differ mainly in the paste viscosity increased, with good conditions in the high shear stability and good thermal stability and freeze-thaw stability sex,[link widoczny dla zalogowanych], with a good organizational structure characteristics, modification of starch granules with a pseudoplastic fluid properties; a modification of starch granules of these excellent features improve the applicability of starch. References: [1] Ya-Wei Liu, Ruanshao Lan, Wu Wenbin, et al. A. starch I. Study of pressure modification a. Preparation of modified starch technology research [J]. Zhengzhou Institute of Technology,[link widoczny dla zalogowanych], 2002, (2): 19 ~ 22. [2] Chen Kefu. Food rheology and its measurement [M]. Beijing: Light Industry Press. 1989. [3JJosefL, EffectofStarchStructureonStarchRhe. ologicalProperties 【J]. FoodTechnology1992, (3) :82-87. [4] Ralph, D. DispersionBehaviorofStarch [J]. FoodTechnology1992, (3): 90 ~ 92. [5] Xu Yuanze. Polymer structure, rheology [M]. Chengdu: Sichuan Education Press. 1988. 【6JColonnaP, BuleonA. MereierC. Starch: Proper. tiesandPotential 【M]. JoneWiley & Sons. Ion. don. 】 989.79 ~ l14. TECHNOLOGYSTUDYONTHEMODIFIEDPREGELATINIZEDSTARCH (11) - Pr0peI. tiesofmodifiedpregelatinizedstarchpasteLIUYa. wei,[link widoczny dla zalogowanych], RUANShao-lan,[link widoczny dla zalogowanych], WUWen-bin. WANGHong-yan (TheFacultyofFoodScienceandEngineering, ZhengzhouInstituteofTechnology, Zhengzhou450052, C,) Abstract: Inthispaper, rheologicalpropertiesofthepasteofmodifiedpregelatinizedstarches, high. temperaturesta. bilityandfreeze. thawstabilitywerestudied. Theresultshowedthatmodifiedpregelatinizedstarcheshadtheproper_tiesofpseudoplasticitysolution, andhadbetterstabilityunderhighsheercondition, betterhigh. temperaturestabilityandfreeze-thawstability. Keywords: modifiedpregelatinizedstarches; rheologicalproperty

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