DSC法测定水分含量对玉米淀粉糊化和老化特性的影响  

Effects of water content on gelatinization and aging of corn starch detected by DSC

作　　者：刘长姣[1] 姜爽[1] 朱珠[1] LIU Chang-jiao;JIANG Shuang;ZHU Zhu(Jilin Province Key Laboratory of Grain and Oil Processing of Jilin Business and Technology College,Changchun 130507,Jilin,Chi)

机构地区：[1]吉林工商学院粮油食品深加工吉林省高校重点实验室,吉林长春130507

出　　处：《粮食与油脂》2018年第11期7-9,共3页Cereals & Oils

基　　金：吉林省教育厅"十二五"科学技术研究项目(2014439)

摘　　要：建立差示扫描量热法(DSC)测定玉米淀粉糊化的方法,在升温速率和温度范围分别为10℃/min和45～95℃的条件下,研究不同水分含量对玉米淀粉糊化和老化特性的影响。结果证明玉米淀粉水分含量越高,其糊化需要的热焓越大;4℃贮存条件下,玉米淀粉老化快;水分含量越大,玉米淀粉老化速率越低。A differential scanning calorimetry(DSC)method was established to determine the gelatinization of maize starch.The DSC method was used to determine the gelatinization rate and temperature range of corn starch at 10℃/min and 45-95℃,respectively.The results showed that the higher the moisture content of maize starch,the greater the enthalpy of gelatinization required;The aging of maize starch under 4℃storage condition was faster;The higher moisture content,the lower the aging rate of maize starch.

关 键 词：DSC 玉米淀粉 糊化 老化 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]