Fine Structure and Rheological Properties of Starch.

对淀粉的流变特性进行了系统的研究，探讨了淀粉的精细结构与流变特性之间的关系.热带淀粉的分子特征和热性质。六种淀粉经异淀粉酶脱支后，经凝胶过滤得到一部分直链淀粉和部分支链淀粉。热性能与样品存在差异.葛根和甘薯淀粉凝胶的粘弹性可以用四元件模型来分析。感官评价结果表明，葛根淀粉凝胶具有弹性，不易破碎，具有粘性，在口中易融化，而甘薯凝胶具有咀嚼性，较易破碎.研究了糯米、糯玉米和木薯淀粉糊的静态、动态粘弹性和可纺性。4.对热带来源的椰子淀粉的一般理化性质进行了研究。同时，以甘薯为对照，研究了淀粉糊化过程中的动态粘弹性、淀粉糊的可纺性及凝胶特性。5.对淀粉凝胶的物理性质进行了分类，并对感官评价与力学性能的相关性进行了研究。6.木薯淀粉和马铃薯淀粉在一定条件下从糊化到凝沉过程中的静态和动态粘弹性表明了两种淀粉凝沉机理的差异。

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.