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淀粉的糊化及添加剂对其糊化温度的影响

陈忠祥,胡政平, 蒋伟峰

Chemistry and Adhesion（2003）

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Abstract
在考察了几种不同工业淀粉的糊化温度基础上,研究了糊化添加剂的种类及某些添加剂的不同浓度对马铃薯淀粉糊化温度的影响.结果表明:在实验的糊化促进剂中,以NaOH最优,且其浓度增加到0.3mol/L时,淀粉的糊化温度降至26.5℃,而在实验的糊化抑制剂中,以MgSSO4最佳,并且MgSO4浓度增加到0.3mol/L时,淀粉的糊化温度可提高到69.2℃.
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Key words
pastification temperature,starch,additives
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