The influence of hydroxypropylation on pasting properties of starches from normal corn hybrids;

羥丙基化反應(yīng)對(duì)普通玉米雜交種淀粉糊化性質(zhì)的影響

Results:The modification by hydroxypropylation remarkably decreases the en- thalpy,onset temperature,top temperature,conclusion temperature of all the native starches from normal corn hybrids,de- creases by 29.

結(jié)果表明:羥丙基化改性顯著降低了所有普通玉米雜交種淀粉的熱焓值、起始糊化溫度、峰值糊化溫度和終止糊化溫度,平均降幅分別為29。

Results showed that pasting temperature, enthalpy and peak time of all starches decreased, and peak viscosity of the three starches increased after hydroxypropylation and esterification.

采用了實(shí)驗(yàn)室方法提取了高直鏈、糯性和普通玉米雜交種的淀粉,并分別進(jìn)行了羥丙基化和磷酸酯化反應(yīng)。