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  5. EFFECTS OF LECITHIN ADDITION ON THE PROPERTIES OF EXTRUDED MAIZE STARCH

EFFECTS OF LECITHIN ADDITION ON THE PROPERTIES OF EXTRUDED MAIZE STARCH

来源 :第七届国际大豆加工利用会议 | 被引量 : 0次 | 上传用户：cstmddn
【摘 要】
：
Normal maize starch combined with lecithin(LEC)was treated at a moisture content of 30%and screw speed of 160 rpm by extrusion processing.Extrusion treatment decreased the X-ray intensities of maize s
【作 者】
：
Qingyu Yang Yong Yang Zhigang Luo Zhigang Xiao Haibin Ren Demin Li Jinping Yu 
【机 构】
：
College of Food Science,Northeast Agricultural University,Harbin,China
【出 处】
：
第七届国际大豆加工利用会议
【发表日期】
：
2016年4期
【关键词】
：
Normal Maize Starch Lecithin Extrusion Processing X-ray 
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　　Normal maize starch combined with lecithin(LEC)was treated at a moisture content of 30%and screw speed of 160 rpm by extrusion processing.Extrusion treatment decreased the X-ray intensities of maize starch,and the diffraction peak type of extrudates was changed from A to A+V.Extrusion processing increased the gelatinization temperature and decreased the gelatinization enthalpy.
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