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  5. EFFECT OF EXTRUSION TREATMENT WITH DIFFERENT EMULSIFIERS ON THE THERMAL STABILITY AND STRUCTURE OF C

EFFECT OF EXTRUSION TREATMENT WITH DIFFERENT EMULSIFIERS ON THE THERMAL STABILITY AND STRUCTURE OF C

来源 :第七届国际大豆加工利用会议 | 被引量 : 0次 | 上传用户：jueduizone
【摘 要】
：
Corn starch was treated with raw moisture(30%),screw speed(160 rpm),extrusion temperature(30,55,80,105,130,and 155℃),and emulsifier(1.2%)to produce the starch extrudate particles in a twin screw extru
【作 者】
：
Qingyu Yang Zhigang Xiao Yan Zhao Chunjing Liu Yan Xu Junkun Bai 
【机 构】
：
College of Food Science,Northeast Agricultural University,Harbin,China;Food and Bioengineering Colle
【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】
：
Corn Starch Raw Moisture Screw Speed Extrusion Temperature 
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　　Corn starch was treated with raw moisture(30%),screw speed(160 rpm),extrusion temperature(30,55,80,105,130,and 155℃),and emulsifier(1.2%)to produce the starch extrudate particles in a twin screw extruder.The influence of extrusion processing and composition(starch and emulsifier content)on the viscosity,microstructure,solubility,swell-ing power,and thermal stability of starch extrudate particles was examined.
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