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Differential Scanning Calorimetry of Retrogradation and Freezing Process in Starch

淀粉回生和冷冻过程的差示扫描量热法

基本信息

批准号：
61580072
负责人：
NAKAZAWA Fumiko
金额：
$ 1.22万
依托单位：
Kyoritsu Women's University, Faculty of Home Economics
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1986
资助国家：
日本
起止时间：
1986 至 1987
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-61580072/
关键词：
Gelatinization of Starch Retrogradation of Starch Starch mixed with Sugar Differential Scanning Calorimetry of Starch 澱粉糊化のDSC 老化澱粉のDSC 砂糖添加澱粉の熱的性質

项目摘要

1. Thermal properties of starch with sugar: Gelatinization and re-gelatinization after retrogradation of 10-50% starch with 0-200% sugar were studied by differential scanning calorimetry (DSC). Thermal spectra of re-gelatinization after retrogradation of starch with sugar were far different from those of gelatinization of the natural starch granule with sugar. The surface state of the natural granule may protect the starch from penetration of water molecules in the suger solutionThe gelatinization temperature shifted to higher temperature as increase of the sugar concentration. Start temperature of the transition Ts, peak Tp, conclusion Tc were linearly increased with x, the fraction of sugar to water. It was expressed as Ts (Tp and Tc) =22x + 52 (60 and 71) C in the case of 20% starch. 2. Freezing of starch: Another endothermic peak appeared at -5 C lower side of the free water peak soon after freezing of gelatinization starch. It grew to about 10% of the melting energy of the free water during several days even at -18 C. DSC gives a sensitive method to detect the mobility of water at freezing temperature.

1.含糖淀粉的热性质：用差示扫描量热法（DSC）研究了10-50%淀粉与0-200%糖的糊化和回生后的再糊化。淀粉加糖老化后再糊化的热谱与天然淀粉颗粒加糖糊化的热谱有很大差异。天然颗粒的表面状态可以保护淀粉不受糖液中水分子的渗透，糊化温度随糖浓度的增加而向高温移动。转变起始温度Ts、峰值温度Tp、结论温度Tc均随糖水分数x线性增加。在20%淀粉的情况下，它表示为Ts（Tp和Tc）= 22 x + 52（60和71）C。2.淀粉的冻结：糊化淀粉冻结后不久，在自由水峰的-5 ℃下出现另一个吸热峰。即使在-18 ℃下，在几天内，它也增长到自由水熔化能的10%左右。差示扫描量热法是一种灵敏的测定水在冻结温度下流动性的方法。