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《Science and Technology of Food Industry》 2007-12
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发酵对球磨水溶性淀粉性质的影响

Effects of fermentation to solubility and other physicochemical properties of ball milling cold water soluble starch(CWS)from rice were studied by single-factor and orthogonal experiment in order to improve the solubility and efficiency of production.Results indicated that fermentation under 35℃ for 30h could effectively improve the solution of ball milling rice starch and this effect was more distinctly with increasing of ball-milling time.Starch solubility ball mill for 50h under after fermented was 76.7% which exceed 14.5% compare with non-pretreatment starch.Content of reducing sugar,kinematic viscosity at 100℃ and starch-iodine blue value were decreased.Transparency and kinematic viscosity at normal temperature were increased.
【Fund】: 湖北省科技攻关技术项目(2003AA204B04)资助
【CateGory Index】: TS231
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