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  5. EFFECT OF SOYBEAN LECITHIN ON THE PROPERTIES OF THERMOPLASTIC STARCH PLASTICIZED BY EXTRUSION PROCES

EFFECT OF SOYBEAN LECITHIN ON THE PROPERTIES OF THERMOPLASTIC STARCH PLASTICIZED BY EXTRUSION PROCES

来源 :第七届国际大豆加工利用会议 | 被引量 : 0次 | 上传用户：zhouyulong456
【摘 要】
：
Thermoplastic starch(TPS)modified by extrusion processing using lecithin as reagents was performed.The thermoplastic starch was characterized by Fourier transformation spectroscopy(FT-IR),thermal grav
【作 者】
：
Qingyu Yang Yumin Duan Haibin Ren Yan Zhao Zhigang Luo Zhigang Xiao 
【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】
：
Thermoplastic starch modified FT-IR LEC 
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　　Thermoplastic starch(TPS)modified by extrusion processing using lecithin as reagents was performed.The thermoplastic starch was characterized by Fourier transformation spectroscopy(FT-IR),thermal gravimetric analysis(TGA),X-Ray di raction(XRD),Rapid viscosity analysis(RVA),and Texture Profile Analysis(TPA).XRD analysis and FT-IR spectra indicated that soybean lecithin(LEC)decreased the crystallinity and crystalline peak intensity of thermoplastic starch significantly.
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