共混对淀粉玻璃化转变特性的影响  

THE EFFECT OF BLENDING ON THE GLASS TRANSITION OF STARCHES

作　　者：詹世平[1] 陈淑花[1] 刘华伟[2] 李卓[2] 黄慧[1] 孙永正[1] 谭绩业[1] 

机构地区：[1]大连大学,大连116622 [2]大连理工大学,大连116012

出　　处：《食品研究与开发》2006年第1期3-5,共3页Food Research and Development

基　　金：国家自然科学基金资助课题(20376008)

摘　　要：采用DSC曲线分析法对各种添加剂与淀粉的相容性进行了判断,首次给出了这些添加剂与淀粉的相容性结果。对黄原胶与淀粉的共混体系的玻璃化转变行为进行了实验研究,根据高分子聚合物的共混模型对糯米淀粉与黄原胶共混物的玻璃化转变实验数据进行了拟合,得到适用于此体系的经验关联式,并应用玉米等其他淀粉与黄原胶共混后的实验数据进行验证,表明该关联式可用于定量预计淀粉与黄原胶共混后的玻璃化温度。The compatibility of the starch and additives is determined by means of DSC curve analysis. The compatibility results of the starch and the additives are reported for the first time. The glass transition behavior of starch blending with xanthic mucus is investigated experimentally. The experimental data of the glass transition for sticky rice starch blending with xanthic gum are fitted by polymer blending model and an experiential correlation is obtained. This correlation is verified with the experimental data of the corn starch and some other starches blending with xanthic gum. The results show that the correlation can be used to predict the glass transition temperature of the starch-xanthic gum blending system.

关 键 词：玻璃化转变 淀粉 添加剂 共混 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]