Determination of Gelatinization Property of Highly Concentrated Starch Suspension by Brabender Plastograph
Determination of Gelatinization Property of Highly Concentrated Starch Suspension by Brabender Plastograph
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布拉本德塑性仪测定高浓度淀粉悬浮液的糊化性能
DOI：
10.5458/jag1972.19.100
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发表时间：
1972
期刊：
影响因子：
--
通讯作者：
F. Goto
中科院分区：
文献类型：
--
作者：
F. Goto
研究了在100℃下用塑化仪在高浓度淀粉悬浮液中糊化并在室温下干燥的各种淀粉糊的热膨胀能力。测定了糊化温度对淀粉热膨胀体积的影响。1)淀粉糊的热膨胀最大的是马铃薯淀粉，是初始体积的7.7倍。紧随其后的是木薯、西米、糯玉米、红薯、大米、玉米和小麦淀粉，涨幅较大。热膨胀的顺序类似于淀粉图中的峰值粘度，而不是塑性图中的峰值粘度。2)测定了不同糊化温度下糊化淀粉糊的热膨胀体积。马铃薯淀粉在糊化温度70℃和90℃时有两个膨胀体积峰，而其他淀粉只有一个峰，如红薯在90℃，糯玉米在95℃，玉米淀粉在100℃。
The ability of heat inflation of various starch paste which were gelatinized at 100°C in highly concentrated starch suspension by plastograph and dried at room temperature were studied. The effects of gelatinization temperature upon the volume of heat inflation of starch were also tested. 1) The largest heat inflation of starch paste was potato starch; 7.7 times of initial volume. It was followed by tapioca, sago, waxy corn, sweet potato, rice, corn and wheat starch in the order of larger inflation. The order of heat inflation was similar to that of peak viscosity in amylogram, not in plastogram. 2) Next, the volume of heat inflation of starch paste gelatinized at various temperature was examined. Potato starch had two peaks of inflation volume at 70°C and 90°C of gelatinized temperature, however, every other kind of starch had only one peak, such as sweet potato at 90°, waxy corn at 95°, and corn starch at 100°C respectively.