Preparation of Some Modified Starches aud Their Properties

加工澱粉之製造及其性質之研究

張曙明(Shuh-Ming Chang) ； 呂政義(Cheng-Yi Lii)

《中央研究院化學研究所集刊》 28期 (1981/03) Pp. 59-68

https://doi.org/10.6522/BICAS.1981.28.7

摘要

本實驗係探討實用美人蕉，樹薯及馬鈴薯澱粉衍生物在製造過程中之加工條件，並測定其理化特性。結果顯是澱粉醋酸衍生物及磷酸衍生物之糊化溫度及脫水程度均較原來之澱粉為低，且可提高冷藏後之透明度。然除交鏈樹薯磷酸澱粉外，在酸性溶液中均不耐高溫之處理。

並列摘要

The optimal processing conditions of some modified starches of canna, cassava and potato were investigated and their physicochemical characters were also examined. The starch acetate and starch phosphate showed lower gelatinization temperature and degree of syneresis than those of their respective native starches. However, they had much higher degree of transparency during the storage in a refrigerator. All the modified starches prepared could not resist to high temperature in acidic condition except inhibited cassava starch phosphate.