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《Science and Technology of Food Industry》 2006-04
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Study on the formation of corn resistant starch

The study focused on the formation process during hydrolysis-autoclaving for the preparation of corn resistant starch. The granule structure, crystallization and heat characteristic of the formation process of corn resistant starch were studied by Scanning Electron Microscope, X-Ray diffraction and Differential Scanning Calorimetry. The changing of starch structure during hydrolysis and autoclaving treatment were studied in the experiment, the result shows that the crystallization of native starch granule disappeared and new crystallization formed in the formation process of corn resistant starch.
【Fund】: 国家自然科学基金资助项目(30271117)。
【CateGory Index】: TS236.9
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1 Jian Huali Gao Qunyu Liang Shizhong (The College of Food & Biotech. Eng.,South China Univ. of Tech.,Guangzhou,510640);Preparation of Resistant Starch with Enzymes Process[J];Food and Fermentation Industries;2002-05
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3 Luo Zhigang (Carbohydrate Lab., Light Industry and Food College, South China University of Technology, Guangzhou 510640,China);Influence of Salts on the Forming of Granular Resistant Starch[J];Food and Fermentation Industries;2006-04
4 Zhao Kai~1 Zhang Shouwen~1 Fang Guizhen~2 Yang Chunhua~11(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)2(College of Material Science and Engineering,Northeast Forestry University,Harbin 150040,China);Effects of Heat-Moist Treatment on the Granule Property of Potato Starch[J];Food and Fermentation Industries;2006-06
5 YI Cui-ping YAO Hui-yuan(School of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu 214036,China);Isolation of rice protein and rice starch[J];Food and Machinery;2004-06
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10 ;抗性淀粉对面团流变学特性的影响、应用及改良[J];Science and Technology of Food Industry;2007-03
【Secondary References】
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1 HAO Xiao-min,GU Chang-sheng,SONG Wen-dong,SHA Lei;CHEN Danzhi(Department of Applied Chemistry,Guangdong University of Ocean,Guangdong Zhanjiang 524088);Study on the technology in preparing sweet potato starch by acid hydrolysis and its property[J];Science and Technology of Cereals,Oils and Foods;2008-02
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