摘要
湿热处理前后马铃薯淀粉的部分颗粒形貌发生一定程度变化。随着热处理温度的提高,淀粉的结晶结构发生较大变化,表现为特征峰的部分融合、峰强度的下降以及结晶度的降低。处理前后的X射线图谱表明,处理后的马铃薯淀粉已经失去了原有的B型结晶结构,趋向于非晶态。淀粉的DSC图谱表明,湿热处理后淀粉的相变焓降低,随着温度的升高相变焓有所回升。
The granule property of potato starch has undergone some changes after Heat-Moist Treatment （HMT）. Crystalline structure of potato starch has greatly changed with the increase of temperature. The characteristic peaks have overlapped partially and the tension of some peaks decreased as the temperature increases. At the same time the degree of crystalline has also declined greatly compared with that of native starch. The X-Ray diffraction （XRD） pattern shows that the starch had lost crystalline structure of B type but showing some property of non-crystal. Under balance moisture, the DSC pattern shows that the peak shifts to a lower temperature and the enthalpy decreased as the increase of temperature.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第6期8-10,共3页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(No.30271117)
哈尔滨市科技局资助项目(No.2004AFQXJ036)
关键词
马铃薯淀粉
湿热处理
颗粒特性
焓
potato starch, Humidity-Heat Treatment, granule property, enthalpy
