摘要
采用酶脱支-压热法复合处理制得重结晶锥栗淀粉,以相对结晶度(R_C)、低温熔融焓(ΔH_i)与玻璃化转变温度(T_g)为评价指标,研究了它们分别在4、25和4/25℃储藏过程中的回生动力学。结果表明:在不同储藏温度下,重结晶淀粉的R_C、ΔH_i随储藏时间延长而增加,而T_g则逐渐降低,且都在第11或14天达到平稳;在相同储藏时间里,不同储藏温度下重结晶淀粉的R_C、ΔH_i差别显著(以储藏在4℃的最高、25℃的最低),T_g的差别也比较显著(以储藏在25℃的最高、4℃的最低)。Avrami动力学分析表明,R_C、ΔH_i与T_g均可用于评价重结晶淀粉在储藏过程中的回生程度。
Recrystallized Castanea henryi starches were made by the recombination treatment between enzyme debranching and pressure heated. With relative crystallinity （ Rc ）, low temperature melting enthalpy （ △Hi） and glass trasition temperature （ Tg ） as evaluation index, their retrogradation kinetics were studied during storage at 4,25 and 4/25℃, respectively. The results demonstrated that, at different storage temperatures, Rc and △Hi of recrystallized starches increased with the storage time, while Ts decreased. However, all of them reached constant after 11 or 14 days. In the same storage time,Rc and △Hi of recrystallized starches at different storage temperatures showed signifi- cant difference （ the highest at 4 ℃, the lowest in 25 ℃）, and Tg had larger difference （ the highest at 25 ℃, the lowest in 4 ℃ ）. Avrami kinetics analysis proved that Rc, △Hi and Ts can be used to evaluate the retrogradation degree of recrystallization starches during storage process.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第10期45-48,共4页
Journal of the Chinese Cereals and Oils Association
基金
湖南省长沙市科技计划重点项目(20156013)
关键词
重结晶锥栗淀粉
储藏温度
理化特性
回生动力学
recrystallized Castanea henryi starch, storage temperature, physicochemical properties, retrogradation kinetics
