不同储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：谢涛[1] 李英[2] 

机构地区：[1]湖南工程学院化学化工学院,湘潭411104 [2]湖南工程学院图书馆,湘潭411104

出　　处：《中国粮油学报》2017年第10期45-48,共4页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省长沙市科技计划重点项目(20156013)

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(R_C)、低温熔融焓(ΔH_i)与玻璃化转变温度(T_g)为评价指标,研究了它们分别在4、25和4/25℃储藏过程中的回生动力学。结果表明:在不同储藏温度下,重结晶淀粉的R_C、ΔH_i随储藏时间延长而增加,而T_g则逐渐降低,且都在第11或14天达到平稳;在相同储藏时间里,不同储藏温度下重结晶淀粉的R_C、ΔH_i差别显著(以储藏在4℃的最高、25℃的最低),T_g的差别也比较显著(以储藏在25℃的最高、4℃的最低)。Avrami动力学分析表明,R_C、ΔH_i与T_g均可用于评价重结晶淀粉在储藏过程中的回生程度。Recrystallized Castanea henryi starches were made by the recombination treatment between enzyme debranching and pressure heated. With relative crystallinity （ Rc ）, low temperature melting enthalpy （ △Hi） and glass trasition temperature （ Tg ） as evaluation index, their retrogradation kinetics were studied during storage at 4,25 and 4/25℃, respectively. The results demonstrated that, at different storage temperatures, Rc and △Hi of recrystallized starches increased with the storage time, while Ts decreased. However, all of them reached constant after 11 or 14 days. In the same storage time,Rc and △Hi of recrystallized starches at different storage temperatures showed signifi- cant difference （ the highest at 4 ℃, the lowest in 25 ℃）, and Tg had larger difference （ the highest at 25 ℃, the lowest in 4 ℃ ）. Avrami kinetics analysis proved that Rc, △Hi and Ts can be used to evaluate the retrogradation degree of recrystallization starches during storage process.

关 键 词：重结晶锥栗淀粉 储藏温度 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]