Retrogradation of Gelatinized Potato Starch Studied by Differential Scanning Calorimetry
Retrogradation of Gelatinized Potato Starch Studied by Differential Scanning Calorimetry
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差示扫描量热法研究糊化马铃薯淀粉的回生
DOI：
10.1271/bbb1961.49.953
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发表时间：
1985
期刊：
影响因子：
--
通讯作者：
Masako Takada
中科院分区：
文献类型：
--
作者：
F. Nakazawa;S. Noguchi;Junko Takahashi;Masako Takada
采用差示扫描量热法（DSC）研究了马铃薯糊化淀粉老化过程中老化温度和含水量的变化。根据这些参数的老化状态的差异揭示了DSC曲线的图案。马铃薯淀粉糊化后在低温下老化，其吸热起始温度较低。随着淀粉含量的增加，老化进行了较宽的温度范围。淀粉含量为50%时，甚至在50°C下也会发生凝沉。颗粒淀粉的糊化焓为4 ~ 4.5cal/g干淀粉。相比之下，发现对于老化淀粉获得的最大糊化焓低至2.5 cal/g干淀粉。
The retrogradation process of gelatinized potato starch was studied by DSC as a function of the aging temperature and water content. Differences in the retrogradation states dependent on these parameters were revealed by the pattern of the DSC curves. Potato starch aged at a low temperature after gelatinization gave a low endothermic onset temperature. As the starch content increased, retrogradation proceeded over a wider temperature range. The retrogradation proceeded even at 50°C for a starch content of 50%. The gelatinization enthalpy for granular starch was found to be 4 ~ 4.5 cal/g of dry starch. By contrast, the maximum gelatinization enthalpy obtained for retrograded starch was found to be as low as 2.5 cal/g of dry starch.