普通玉米杂交种间淀粉糊化过程中热力学性质的差异研究  

Difference of Thermodynamics Property during Pasting Among Starches from Normal Corn Hybrids

作　　者：赵前程[1] 吴素文[2] 李新华[1] 王翀[1] 于济洋[1] 

机构地区：[1]沈阳农业大学食品学院 [2]沈阳农业大学理学院,沈阳110161

出　　处：《中国粮油学报》2007年第6期34-37,共4页Journal of the Chinese Cereals and Oils Association

基　　金：辽宁省自然科学基金项目(编号:20032083)

摘　　要：采用湿法在试验室条件下提取了52种普通玉米杂交种淀粉。采用差示扫描量热仪（DSC）分析了这些玉米杂交种淀粉的糊化过程中的热力学性质。结果表明：52种普通玉米杂交种间淀粉糊化过程中的热力学性质存在明显区别：热焓值变化范围为8.95-15.54 J/g,起始糊化温度、峰值糊化温度、终止糊化温度及温度变幅的变化范围分别为64.72-70.28℃、70.37-75.03℃、77.16-84.16℃及9.49-17.43℃;52种普通玉米杂交种淀粉平均热焓值、起始糊化温度、峰值糊化温度、终止糊化温度及温度变幅分别为10.87 J/g、68.17℃、72.68℃、81.01℃和12.85℃;某些热力学性质参数间存在显著的相关性;依据热焓值大小,可以将52种普通玉米杂交种分为5个组别。The wet - milling method in laboratory scale was adopted to isolate starches from 52 normal corn hybrids. The thermodynamics property of the starches during pasting was analyzed by performing DSC. Results show that there are remarkable difference among the corn hybrids in such thermodynamics property as Heat value, Onset temperature, Top temperature, Conclusion temperature and Range scope, which rang from 8.95 to 15.54 J/g, from 64.72 to 70.28℃, from 70.37 to 75.03℃, from 77.16 to 84.16℃, and from 9.49 to 17.43℃, respectively. The means of Heat value, Onset temperature, Top temperature, Conclusion temperature, and Range scope are 10.87 J/ g, 68.17℃, 72.68℃, 81.01℃, and 12.85℃, respectively. Correlations were observed among some parameters of the thermodynamics property. The corn hybrids tested are categorized into 5 groups based on heat enthalpy value.

关 键 词：普通玉米杂交种 淀粉 热力学性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程] O623.11[轻工技术与工程—食品科学与工程]