Rheological and DSC studies of gelatinization of chemically modified starch heated at various temperatures
Rheological and DSC studies of gelatinization of chemically modified starch heated at various temperatures
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DOI：
10.1016/s0144-8617(00)00148-x
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发表时间：
2000-11
影响因子：
11.2
通讯作者：
K. Morikawa;K. Nishinari
中科院分区：
文献类型：
--
作者：
K. Morikawa;K. Nishinari
通过热差扫描量热法（DSC）、显微观察、粒径分布和动态粘弹性测试，研究了改性程度和加热温度对羟丙基磷酸交联马铃薯淀粉（HPS）糊化理化性能的影响。在加热DSC曲线上，HPS的吸热峰出现在45 ~ 46℃，而天然马铃薯淀粉（NPS）的吸热峰出现在60℃。对NPS和HPS在不同温度下的5%分散体进行了动态粘弹性测量。在50 ~ 100℃温度范围内加热30min的HPS颗粒没有破裂，加热后的直径与改性程度密切相关。相比之下，NPS颗粒在加热到70℃以上时逐渐破裂。热HPS分散体的粘弹性与改性程度密切相关。HPS色散的存储剪切模量（G′）和损失剪切模量（G″）随改性程度的增加而减小，并与频率相关。在50 ~ 100℃的温度范围内，这些分散体的粘弹性几乎与加热温度无关。相反，NPS分散体的粘弹性随加热温度的升高而降低。
The effects of the degree of modification and heating temperature on the physico-chemical properties of hydroxypropylated phosphate cross-linked potato starch (HPS) on gelatinization were studied by heating differential scanning calorimetry (DSC), microscopic observation, granule size distribution and dynamic viscoelasticity measurements. The endothermic peak appeared at the temperature from 45 to 46°C for HPS, whereas it appeared at 60°C for native potato starch (NPS) in the heating DSC curves. Dynamic viscoelastic measurements were performed for 5% dispersions of NPS and HPS heated in various temperatures. The HPS granules heated in the temperature range from 50 to 100°C for 30min did not rupture, and the diameter after heating was strongly dependent on the degree of modification. In contrast NPS granules ruptured gradually on heating above 70°C. The viscoelasticity of heated HPS dispersions were strongly dependent on the degree of modification. The storage shear modulus (G′) and the loss shear modulus (G″) of HPS dispersions decreased and became more frequency dependent with an increasing degree of modification. The viscoelasticity of these dispersions heated in the temperature range from 50 to 100°C were almost independent of the heating temperature. On the contrary, the viscoelasticity of NPS dispersions decreased with increasing heating temperature.