不同贮藏温度下重结晶锥栗淀粉的回生动力学  

Retrogradation Kinetics of Recrystallized Castanea henryi Starches at Different Storage Temperatures

作　　者：刘小龙[1] 胡金玲[1] 张洁[1] 谢涛[1] 

机构地区：[1]湖南工程学院化学化工学院,湘潭411104

出　　处：《湖南工程学院学报（自然科学版）》2017年第3期57-60,共4页Journal of Hunan Institute of Engineering(Natural Science Edition)

基　　金：湖南省长沙市科技计划重点项目(2015)

摘　　要：采用酶脱支-压热法复合处理制得重结晶锥栗淀粉,以相对结晶度(RC)、低温熔融焓(△Hi)与玻璃化转变温度(Tg)为评价指标,研究了它们分别在4℃、25℃和4/25℃贮藏过程中的回生动力学.结果表明:在不同贮藏温度下,重结晶淀粉的RC、△Hi随贮藏时间延长而增加,而Tg则逐渐降低,且都在第11或14天达到平稳;在相同贮藏时间里,不同贮藏温度下重结晶淀粉的R_C、△Hi差别显著(以贮藏在4℃的最高、25℃的最低),T_g的差别也比较显著(以贮藏在25℃的最高、4℃的最低).Avrami动力学分析表明,R_C、△Hi与T_g均可用于评价重结晶淀粉在贮藏过程中的回生程度.Recrystallized Castanea henryi starches are made by using a recombination treatment between enzyme debranching and pressure heated. With relative crystallinity（Rc）, low temperature melting enthal- py（△Hi） and glass trasition temperature （Tg） as evaluation index, their retrogradation kinetics are studied during storage at 4, 25 and 4/25 ℃ respectively. The results demonstrate that, at different storage temperatures, Rc and A Hi of recrystallized starches increase with the storage time, while Tg decreaseds. However, all of them beeome stable after 11 or 14 days. In the same storage time, Rc and △Hi of recrys- tallized starches at different storage temperatures show significant difference （the highest at 4 ℃, the low- est in 25 ℃）. Tg has a larger difference（the highest at 25 ℃, the lowest in 4 ℃）. Avrami kinetics analysis proves that Rc, △Hi and Tg can be used to evaluate the retrogradation degree of recrystallization starches during storage process.

关 键 词：重结晶锥栗淀粉 贮藏温度 理化特性 回生动力学 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]