The results indicate that acid modified starch has a lower viscidity, better gelation, and better chew and spring than others.It is more suitable to be a better gelation in the food industry.

• 结果表明:酸改性淀粉具有低粘度、高浓度下稳定的凝胶性、并具有良好的咀嚼性和弹性,可以在食品工业中广泛应用的一种良好的食品胶凝剂。