| 微细化对马铃薯淀粉热特性的影响 |
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| 引用本文： | 李晓文,熊兴耀.微细化对马铃薯淀粉热特性的影响[J].中国粮油学报,2010,2012(3). |
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| 作者姓名： | 李晓文 熊兴耀 |
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| 作者单位： | 1. 长沙理工大学化学与生物工程学院,长沙,410004
2. 作物种质创新与资源利用国家重点实验室培育基地,湖南农业大学园艺园林学院,长沙,410128 |
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| 摘 要： | 为了探讨粒径效应对马铃薯淀粉糊热学性能的影响,利用NDJ-79型旋转式黏度计对马铃薯淀粉糊进行了黏度测定,利用DSC-7型差示扫描量热仪对其进行了热学性能分析,并研究了其淀粉分子的结晶结构,讨论了细化马铃薯淀粉颗粒对淀粉糊热学性能的影响。分析结果表明:机械研磨作用能够明显地破坏淀粉分子的结晶结构,导致其结晶度降低,而无序化程度增加。马铃薯淀粉的糊化温度也随粉磨时间的延长而降低,糊化相变吸热峰逐渐消失。
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| 关 键 词： | 颗粒粒径 马铃薯淀粉 热学性能 |
Influence of Micronization on Thermal Characteristics of Potato Starch |
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| Li Xiaowen Xiong Xingyao.Influence of Micronization on Thermal Characteristics of Potato Starch[J].Journal of the Chinese Cereals and Oils Association,2010,2012(3). |
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| Authors: | Li Xiaowen Xiong Xingyao |
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| Affiliation: | Li Xiaowen1 Xiong Xingyao2(College of Chemistry & Biology Eng.Changsha University of Science & Technology1,Changsha 410004)(The Pre-State Key Laboratory of Gerplasm Innovation , Resources Utilization of CropsHorticulture , L,scpe College,Hunan Agricultural University2,Changsha 410128) |
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| Abstract: | To inquire into the influence of micronization on thermodynamic property of potato starch,the viscosity of potato starch paste was measured with NDJ-79 viscosity meter,the thermodynamic characteristics were analyzed using DSC-7,and the crystal structure of potato starch molecules was studied.Results:Mechanical grinding markedly destroys the molecule structure of potato starch,brings on decline of crystallization degree and rise of disorder.The gelatinization temperature of potato starch decreases with exten... |
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| Keywords: | particle size potato starch thermodynamic property |
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