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Fine Structure and Rheological Properties of Starch.

淀粉的精细结构和流变特性。

基本信息

批准号：
62480478
负责人：
KAWABATA Akiko
金额：
$ 0.32万
依托单位：
Tokyo University of Agriculture
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (B)
财政年份：
1987
资助国家：
日本
起止时间：
1987 至 1988
项目状态：
已结题

项目摘要

A systematic research on the rheological properties of starch was carried out, and the relationship between the fine structure and rheological properties of starch was investigated.1. Molecular characteristics and thermal properties of the tropical starches. It was obtained one fraction of amylose and some fractions of amylopectin from six kinds of starches by gel filtration, after debranched using isoamylase. Difference to samples of the thermal properties was recognized.2. The viscoelasticity of starch gels from kuzu and sweet potato could be analyzed using a four element model. It was observed from the results of sensory evaluation that kuzu starch gel demonstrated elasticity, less susceptibility to crumbling, stickiness and ability to melt in the mouth, whereas sweet potato gel was chewy and more susceptible to crumble.3. Study on the static and dynamic viscoleasticity, and spinnability was carried out of the three kinds of starch paste from glutinous rice, waxy corn and cassava which were in a semi-solid state showing rheological properties but not in gel. 4. General physicochemical properties of tropics origin cocoyam starch has also been conducted. At the same time, the dynamic viscoelasticity in the process of gelatinization, spinnability of the starch paste, and characteristics of the gel were studied in comparison with sweet potato. 5. Classification to the physical properties of starch gels and study on the correlation between sensory evaluation and mechanical measurement was carried out. 6. The static and dynamic viscoelasticity in the gelatinization to retrogradation process under certain condition of cassava and potato starches sugested the difference in the mechanism of retrogradation between the two samples.

对淀粉的流变性进行了系统的研究，探讨了淀粉的细观结构与流变性之间的关系。热带淀粉的分子特征和热性质。通过凝胶过滤从6种淀粉中分离得到1个直链淀粉组分和部分支链淀粉组分。发现了不同样品的热物性差异。葛根淀粉凝胶和甘薯淀粉凝胶的粘弹性可用四元件模型进行分析。从感官评定结果可以看出，葛根淀粉凝胶具有弹性，不易崩解、粘性大、易在口中融化，而甘薯凝胶具有较高的咀嚼性和较强的脆性。研究了糯米、糯玉米和木薯三种半固态淀粉糊的静态、动态粘滞性和可纺性。4.对热带来源的蚕豆淀粉的一般理化性质进行了研究。同时对糊化过程中的动态粘弹性、淀粉糊的可纺性以及凝胶特性进行了研究，并与甘薯进行了比较。5.对淀粉胶的物理性质进行了分类，并研究了感官评定与机械测量的相关性。6.在一定条件下，木薯和马铃薯淀粉在糊化到回生过程中的静态和动态粘弹性表明，这两个样品的回生机理不同。