Influence of Emulsifier on Starch Size Mixture Gelatinization Property and Rheological Property
Gelatinization property and rheological property of starch size mixture with different emulsifier amounts were discussed.Corn starch was used as raw material.Different ratios of emulsifier compared with starch dry basis were added.The changes of starch gelatinization property and rheological property after adding emulsifier were compared.The results show that the peak value,valley value and final value starch sizing viscosity are deceased obviously after adding emulsifier.Moreover, as the increase of emulsifier amount, the viscosity keeps decreasing and the starch sizing shows better stability.During the cooling process, the original starch viscosity is increased clearly.After adding emulsifier, the viscosity turns to stable and the resuscitation value is obviously reduced.It is considered that starch sizing has better shear-resistance stability after adding emulsifier,lower viscoelastic fluid property.Better fluid characteristic can be seen as the increase of emulsifier adding amount.
国家科技期刊平台
NSTL
万方数据
维普
