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《Food Science》 2003-02
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Study on Paste Properties of Lithocarpus Starch

Xie Tao etal  
The paste properties of lithocarpus starch have been studied by using modern analysis methods such as polarizing microscopy,spectrophotometer and circumvolution viscosity analyzer etc.The results indicated that lithocarpus starch has high gelatinization temperature,rather high enzymatic hydrolysis rate,lower clarity,better agglutinate stability,but bad freeze-thaw stability.In the pH value range of 6.0~8.0,lithocarpus starch showed higher viscosity.Temperature and rotating speed to the pastes could produce some effects on the paste viscosity properties,and starch consistence had obvious effects on the paste viscosity properties.
【Fund】: 湖南省自然科学基金重点项目(99JJ1004)
【CateGory Index】: TS231
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