摘要
采用差示扫描量热仪(DSC)研究了升降温过程中直链淀粉晶体的变化以及加热温度对大米淀粉中直链淀粉结晶形成的影响。试验结果表明:直链淀粉结晶是热可逆的,熔融后在降温过程中即可形成。对于大米淀粉(直链淀粉含量为32.6%),加热糊化的最终温度可以影响冷却过程中直链淀粉晶体的形成,糊化最终温度超过170℃后,冷却过程中才有直链淀粉的晶体形成,温度越高,形成的晶体越多。
The change of amylose crystals in different thermal process and the effect of gelatinization temperature on amylose crystallization of rice starch were studied by DSC. The results indicated that the amylose crystallization was thermal reversible,the crystals can recrystallizate in cooling after melted. To rice starch （amylose content 32.6%）, the final temperature in gelatinization can influence the formation of amylose crystals in cooling. The final temperature is above 170℃, the amylose crystals can form in cooling, the more high of final temperature, the more of amylose crystals.
出处
《食品科技》
CAS
北大核心
2006年第8期60-61,70,共3页
Food Science and Technology
关键词
糊化温度
直链淀粉结晶
DSC
gelatinization temperature
amylose crystallization
DSC
