The influence of hydroxypropylation on pasting properties of starches from normal corn hybrids;
羟丙基化反应对普通玉米杂交种淀粉糊化性质的影响
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.
结果表明:羟丙基化改性显著降低了所有普通玉米杂交种淀粉的热焓值、起始糊化温度、峰值糊化温度和终止糊化温度,平均降幅分别为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.
采用了实验室方法提取了高直链、糯性和普通玉米杂交种的淀粉,并分别进行了羟丙基化和磷酸酯化反应。
