Thermal studies on the gelatinisation and retrogradation of heat–moisture treated starch
Thermal studies on the gelatinisation and retrogradation of heat–moisture treated starch
复制标题
湿热处理淀粉糊化和回生的热学研究
DOI：
10.1016/s0144-8617(99)00115-0
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发表时间：
2000
影响因子：
11.2
通讯作者：
K. Nishinari
中科院分区：
文献类型：
--
作者：
T. Takaya;C. Sano;K. Nishinari
采用差示扫描量热法（DSC）研究了不同加热温度（120和130°C）下湿热处理玉米淀粉和未处理玉米淀粉的糊化和再糊化。随着湿热处理温度的升高，热DSC曲线中的糊化峰向高温移动。糊化的吸热焓随着湿热处理的严重程度而降低，而直链淀粉-脂质复合物的崩解的吸热焓增加。湿热处理玉米淀粉的老化率比未处理玉米淀粉的老化率增加快。
The gelatinisation and regelatinisation of heat–moisture treated corn starches with different heating temperatures (120 and 130°C) and corn starch without treatment were studied by differential scanning calorimetry (DSC). The gelatinisation peak in the heating DSC curves shifted to higher temperatures with increasing temperature of heat–moisture treatment. The endothermic enthalpy of the gelatinisation decreased with the severity of heat–moisture treatment whilst those for the disintegration of amylose–lipid complex increased. The retrogradation ratio increased faster for heat–moisture treated corn starch than for corn starch without treatment.