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| 直链淀粉含量对玉米淀粉糊化性质的影响 | |
| 引用本文： | 曾洁,李新华,高海燕.直链淀粉含量对玉米淀粉糊化性质的影响[J].沈阳农业大学学报,2006,37(5):740-743. |
| 作者姓名： | 曾洁 李新华 高海燕 |
| 作者单位： | 1. 沈阳农业大学,食品学院,沈阳,110161;辽宁农业职业技术学院,辽宁,熊岳,115214 2. 沈阳农业大学,食品学院,沈阳,110161 3. 辽宁农业职业技术学院,辽宁,熊岳,115214 |
| 摘 要： | 以不同直链淀粉含量的玉米淀粉和玉米面粉为原料,用RVA(快速粘度分析仪)和DSC(差示扫描量热仪)研究淀粉的糊化参数,并分析直链淀粉含量与各糊化参数之间的相关性。结果表明:随直链淀粉含量的增加,淀粉的RVA糊化参数和DSC热力学参数有很大差异。其中,直链淀粉含量对淀粉的RVA峰值粘度、破损值、糊化温度与DSC吸热焓值(ΔH)的影响极显著,对淀粉的RVA回生值较显著。 |
| 关 键 词： | 直链淀粉 玉米 糊化性质 粘度 吸热焓 |
| 文章编号： | 1000-1700(2006)05-0740-04 |
| 收稿时间： | 2006-04-02 |
| 修稿时间： | 2006年4月2日 |
Effects of Amylose Content on Pasting or Thermal Properties of Corn Starch |
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| ZENG Jie,LI Xin-hua,GAO Hai-yan.Effects of Amylose Content on Pasting or Thermal Properties of Corn Starch[J].Journal of Shenyang Agricultural University,2006,37(5):740-743. | |
| Authors: | ZENG Jie LI Xin-hua GAO Hai-yan |
| Institution: | 1 College of Food Science, Shenyang Agricultural University, Shenyang 110161, China ; 2 Liaoning Agricultural Vocational-technical College, Liaoning Xiongyue 115214, China |
| Abstract: | Corn starch and corn flour with different contents of amylose were used to study the pasting properties by methods of RVA and DSC. Correlation between amylose contents and the pasting parameters was analysed. The results showed that there was great difference of the RVA pasting parameter and DSC thermal properties with the increase of amylose content. The effects of amylose content on RVA peak viscoslty,breakdown, pasting temperature and DSC Enthalpy AH were significant,while the effects on RVA setback was less than the abored. |
| Keywords: | amylose corn pasting properties viscosity enthalpy |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |