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The results indicate that the cross-linked carboxymethyl starch of sweet potato has fine freeze-thaw stability, high clarity, strong anti-biodegradation and anti-retrogradation characteristics.
结果表明，交联红薯羧甲基淀粉糊冻融稳定性好，抗生物降解及抗老化能力强，透明度高；
The effects of degree substitution on retrogradation and anti-mycotic were less.
糊黏度则先减后增。 取代度的变化对沉降性和抗霉菌能力影响不大。
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