稻谷和玉米籽粒干物质玻璃化转变温度的研究  

A Study for Determination of the Glass Transition Temperature of Dry Matter in Paddy and Corn Kernels

作　　者：李兴军[1] 吴子丹[1,2] 韩旭[1,2] 姜平[1] 王昕[2,3] 吕建华[4] LI Xingjun1, WU Zidan1,2, HAN Xu1,2, JIANG Ping1, WANG Xin2,3, LV Jianhua4(1.The Academy of the State Administration of Grains, Beijing 100037, China; 2.College of Agriculture and Biological Engineering, Jilin University, Changchun 130000, China; 3.Jiaxing Vocational Technical College, Jiaxing 314000 Zhejiang, China; 4.College of Grain and Food, Henan University of Technology, Zhengzhou 450001,Chin)

机构地区：[1]国家粮食局科学研究院,北京100037 [2]吉林大学农业与生物工程学院,长春130000 [3]嘉兴职业技术学院,浙江嘉兴314000 [4]河南工业大学粮油食品学院,郑州450001

出　　处：《粮食加工》2018年第2期33-38,共6页Grain Processing

基　　金：粮食公益性行业科技专项"高水分稻谷和玉米降水过程水分迁移规律研究(201313001-03)"

摘　　要：谷物淀粉分子结构中半晶体部分随储藏时间发生晶体化的程度,主要取决于储藏温度与特定淀粉分子的玻璃化转变温度之间的差值。依据实测的稻谷和玉米玻璃化转变温度(Tg)与干基含水率(M)之间的数据组,假定谷物由水分和干物质两部分组成,依据水的玻璃化转变温度Tgw=-135℃,采用方程Tg=(-135M+k Tgs)/(M+k)和非线性回归分析拟合常数k和干物质的玻璃转变温度(Tgs)。对脱壳形态的干燥稻谷样品测定Tgs为(63.43±7.57)℃,类似文献报道解析值(61.10±11.07)℃。对调质的稻谷,以带壳形态测定Tgs为(62.65±4.05)℃,脱壳形态Tgs为(69.35±0.39)℃,糙米形态Tgs为(62.51±6.24)℃。调质的黄玉米Tgs为(60.10±6.43)℃,白玉米Tgs为(55.09±6.96)℃。：The semicrystalline portions of cereal starch may crystallize with time during storage, and their crystallization extent depends mainly on the difference between storage temperature and the glass transition temperature of the particular starch. To the data sets of moisture content （on dry basis） verus the measured glass transi- tion temperature of paddy and corn kernels, this study assumes that cereal kernel consists of moisture and dry matter, the equation Tg=（-135M＋kTgs）/（M＋k） was used to nonlinear regression analysis of data sets for the con- stant k and the glass transition temperature （Tgs） of dry matter with the glass transition temperature （Tgw） of water being -135 ℃. The Tgs value in hull-less form of dried paddy was measured to （63.43±7.57）℃, similar to the value （61.10± 11.07）℃ calculated from the previous publication. The Tgs value in re-moisturized paddy was （62.65±4.05）℃, similar to the value （62.51±6.24）℃ of brown rice, while the Tgs value in hull-less paddy was （69.35±0.39）℃. The Tgs values in re-moisturized shelled corn were （60.10±6.43）℃and （55.09±6.96）℃ for yellow and white corn, respectively.

关 键 词：谷物干物质 淀粉 玻璃化转变温度 半晶体状态 水分子 塑化剂 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]