分子量对淀粉玻璃化转变温度的影响  

The effect of molecular weight on glass transition temperature of starch

作　　者：詹世平[1] 陈淑花[1] 刘华伟[2] 李卓[2] 陈理[1] 张欣华[1] 

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

出　　处：《食品工业科技》2006年第3期55-57,60,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助课题(20376008)

摘　　要：采用相对黏度法及TDA与DSC法测定了淀粉同系物的黏均分子量和玻璃化转变温度,得到分子量对淀粉同系物的玻璃化转变的影响关系:即随着分子量的增加玻璃化转变温度也增加,当分子量增加到一定程度以后玻璃化转变温度增加趋于平缓,并得到实验关联式。根据这种关系我们可在一定的范围内根据实际生产、加工及贮存的需要,用改变淀粉体系的分子量分布的方法来改变其玻璃化转变温度。The viscosity, average transition temperature determined by relative DSC. The effect of transition temperature molecular weight and glass of starch homologues are viscosity method, TDA and molecular weight on glass of starch is quantitatively recognized. The glass transition temperature increases with the increase of molecular weight, and its increase is slowed down after the molecular weight reaches a certain value. A correlation is obtained to describe the relationship. According to this correlation we can change the glass transition temperature to a certain degree by changing the molecular weight distribution of starch system to meet the needs for practical processing and storage conditions.

关 键 词：玻璃化转变温度 分子量 淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]