Effects of high-pressure homogenization on thermal and electrical properties of wheat starch
Effects of high-pressure homogenization on thermal and electrical properties of wheat starch
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高压均质对小麦淀粉热电性能的影响
DOI：
10.1016/j.jfoodeng.2013.12.011
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发表时间：
2014-05-01
影响因子：
5.5
通讯作者：
Yin, Lijun
中科院分区：
文献类型：
--
作者：
Qiu, Shuang;Li, Yuanyuan;Yin, Lijun
为了研究高压均质对小麦淀粉颗粒的影响，将5.0%的软小麦淀粉悬浮液在0~100 Mpa的压力范围内进行均质。用显微镜、粒度分布、差示扫描量热仪和破损淀粉测量等方法对处理后淀粉的结构和热性能进行了测定。实验室规模的欧姆加热装置被用来加热均质淀粉-氯化钾悬浮液并测量其电学特性。高压均质后小麦淀粉部分糊化，当均质压力为100 Mpa时，糊化度增加到25.96+/-1.0%。在欧姆加热过程中，处理后的淀粉-氯化钾悬浮液的电导率随温度的升高而线性增加。均质淀粉悬浮液在欧姆加热过程中的电导率-温度曲线的斜率与淀粉糊化程度有关。(C)2013爱思唯尔有限公司。保留所有权利。
To investigate the effects of high-pressure homogenization on wheat starch granules, soft wheat starch suspensions (5.0%) were homogenized at increasing pressures, ranging from 0 to 100 MPa. The structural and thermal properties of the treated starches were determined by microscopy, particle size distribution, differential scanning calorimetry, and damaged starch measurements. A laboratory-scale ohmic heating setup was used to heat homogenized starch-KCl suspensions and measure the electrical characteristics. The wheat starch was partly gelatinized after high-pressure homogenization, and the degree of gelatinization increased to 25.96 +/- 1.0% when the homogenization pressure was 100 MPa. The electrical conductivities of the treated starch-KCl suspensions increased linearly with increasing temperature during ohmic heating. The slopes of the electrical conductivity-temperature curves of the homogenized starch suspensions during ohmic heating correlated with the degree of starch gelatinization. (C) 2013 Elsevier Ltd. All rights reserved.