Application of Differential Scanning Calorimetry to Starch Gelatinization. II. Effect of Heating Rate and Moisture Level
Application of Differential Scanning Calorimetry to Starch Gelatinization. II. Effect of Heating Rate and Moisture Level
复制标题
差示扫描量热法在淀粉糊化中的应用。
DOI：
10.1002/star.19790310805
复制
发表时间：
1979
期刊：
影响因子：
2.3
通讯作者：
Arthur Bamunuarachchi
中科院分区：
文献类型：
--
作者：
M. Wootton;Arthur Bamunuarachchi
研究了加热速率对小麦淀粉糊化度的影响以及淀粉/水比对小麦淀粉、玉米淀粉、糯玉米淀粉和直链淀粉糊化度的影响。更快速的加热导致小麦淀粉的糊化起始温度从以8°C/min的52 °C降低到以32 °C/min的46 °C。淀粉/水比在1：2和2：1之间的水分含量和糊化能之间观察到线性关系。这允许计算引发每种淀粉糊化所需的最低水含量。这些水平超过每种淀粉的水结合能力，并且分别为0.45、0.45、0.47和0.52 g水/g小麦、玉米、蜡质玉米和直链淀粉。
The influence of heating rate on the gelatinization of wheat starch and starch/water ratio on the gelatinization of wheat, maize, waxy maize and amylomaize starches was examined. More rapid heating resulted in a lowering of the onset temperature of gelatinization for wheat starch from 52 °C at 8°C/min to 46 °C at 32 °C/min. A linear relationship was observed between moisture content and gelatinization energy for starch/water ratios between 1 :2 and 2:1. This allowed calculation of the minimum level of water necessary to initiate gelatinization of each starch. These levels were in excess of the water binding capacity for each starch and were 0.45, 0.45, 0.47 and 0.52 g water/g of wheat, maize, waxy maize and amylomaize starches respectively.