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《Food Science and Technology》 2010-03
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Effects of superfine grinding on process property of waxy corn starch

QI Guo-dong1,ZHANG Bing-wen2,ZHANG Gui-xiang3,ZHANG Ning4 (1.Crop Research Institute,Shandong Academy of Agricultural Sciences,Jinan 250100;2.Department of Food Science and Nutrition,Jinan University,Jinan 250002;3.College of Medicine and Life Sciences,Jinan University,Jinan 250002;4.Yankuang Group Limited Company,Yanzhou 273500)  
To extend area application of it,all kinds of process properties of superfine waxy corn starch particles were studied as compared with the conventional waxy corn starch.The results showed that the solubility,the water-binding capacity,the rate of hydrolysis with enzyme and the gelatin transparencey of waxy corn starch by superfine grinding were obviously improved,its freeze-thaw stability was reduced and its the retrogradation was increased.
【Fund】: 济南市科技攻关项目(200705109)
【CateGory Index】: TS231
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