淀粉的玻璃化转变温度与含水量的关系  

Study on Relationship of Glass Transition Temperature of Starch with Water Content

作　　者：詹世平[1] 陈淑花[1,2] 刘华伟[3] 李卓[3] 黄慧[1] 谭绩业[1] 

机构地区：[1]大连大学环境与化学工程学院 [2]大连理工大学,辽宁大连116012 [3]大连理工大学

出　　处：《食品科学》2006年第6期28-31,共4页Food Science

基　　金：国家自然科学基金项目(20376008)

摘　　要：采用热膨胀法测定不同含水量下四种淀粉的玻璃化转变温度,得到了不同含水量下淀粉的玻璃化转变温度Tg实验值,探讨了水的增塑作用及影响机理,得到了含水量与Tg的定量表达式,为预测淀粉体系的玻璃化转变温度及对淀粉的储藏加工提供了依据。The glass transition temperatures （Tgs） of four kinds of starches with different water content are measured with the dilatometer. Plastification effect of the water and its mechanism are both studied based on the experimental results. A quantitative expression relating the Tg with the water content is obtained, which is a base for predicting the Tg and determining the processing and storage conditions of starch.

关 键 词：玻璃化转变 淀粉 含水量 热膨胀法 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]