【摘要】 麦芽糊精的主要性质包括麦芽糊精的稳定性、吸湿性、黏度、浑浊度和凝胶特性等。不同麦芽糊精产品一般以葡萄糖当量和葡萄糖聚合度这两个指标区分产品级别。文章主要综述葡萄糖当量和葡萄糖聚合度这两个指标与麦芽糊精各性质的联系。更多还原

【Abstract】 The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well. Different maltodextrins are distinguished by two indexes which are dextrose equivalent and degree of polymerisation. The relations of the different characteristics of maltodextrin with dextrose equivalent and degree of polymerisation are also reviewed.更多还原