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《Cereals & Oils》 2010-05
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Study on preaparation and properties of cross-linked sweet potato starches

HU Lei,WU Lei,GAO Qun-yu(School of Light Industry and Food Science,South China University of Technology,Guangzhou510640,China)  
Cross-linked starches were prepared with sweet potato starch as raw material,sodium tripolyphosphate as crosslinker.Firstly,factors of STMP's ammount,cross-linked pH,reaction temperature,reaction time and the ammount of sodium sulfate were investigated,the optimal technology were determined with peak viscosity and the combined phosphorus'content as the indicators.Then,physical and chemical properties of the cross-linked starches such as viscosity,solubility,swelling ability,transparency,retrogradation and freeze-thaw stability were studied,aslo including morphological properties and structural characters,which were the theoretical foundation of application in food industry.
【Fund】: 国家高技术研究发展计划资助课题(2007AA10Z309)
【CateGory Index】: TS231
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