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《Chemical Industry Times》 2006-12
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Study on the Strength and Its Influencing Factor of the Starch Gelatinizaition

Liang Xingquan Zheng Anxiong Feng Xin Lin Baofeng Li Kewen Song Jiangxuan(School of Chemistry & Chemical Engineering,Guangxi University,Guangxi Nanning 530004)  
The strength of starch gel with or without edible additive was studied.The effects of starch concentration,pH,aging time and metal ions on the strength of the starch gel were discussed.The result showed that when the starch concentration was 15%,the amount of Gelatin was 2.0%,the amount of Sodium aiginate was 1.5%,the storage time was 7 days.The pH was 6~7,and the amount of calcium was 1.0%,the strength of starch gel reached the maximum.In presence of Gelatin and Sodim alginate,the strength of starch gel prominently increased.
【Fund】: 国家自然科学基金(50046002);; 广西攻关项目(桂科攻0330001-6)
【CateGory Index】: TS202.3
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