摘要
以玉米淀粉和马铃薯淀粉为原料,利用差示扫描量热仪(DSC)对玉米淀粉和马铃薯淀粉的糊化热力学性质进行研究,并对比了玉米淀粉和马铃薯淀粉不同温度下的热流变化。DSC结果表示,玉米淀粉、马铃薯淀粉的起始糊化温度分别为62.42±0.35℃、63.80±0.12℃,峰值糊化温度分别为69.65±0.23℃、66.80±0.17℃,终止糊化温度分别为82.35±0.54℃、79.46±0.75℃,糊化焓变值分别为9.05±0.99 J/g、12.86±0.72 J/g,马铃薯淀粉的热焓值明显高于玉米淀粉的。利用高级旋转流变仪对玉米淀粉及马铃薯淀粉的流变性进行比较得出,在同一温度条件下,淀粉糊的黏度随剪切速率的增加而减小;相同温度、相同剪切应变条件下,淀粉糊的弹性模量及黏性模量均随频率的增大而增加,流变性分析发现,两种淀粉糊均为假塑性流体,表现出剪切稀化特性。
Using corn starch and potato starch as raw materials, the gelatinization thermodynamic properties of corn starch and potato starch were studied by differential scanning calorimetry(DSC), compared the heat flow changes of corn starch and potato starch at different temperatures. The thermal properties of the two starches were analyzed and compared, the initial gelatinization temperatures of corn starch and potato starch were 62.42±0.35 ℃ and 63.80±0.12 ℃. The peak gelatinization temperatures were 69.65±0.23 ℃ and 66.80±0.17 ℃. The end gelatinization temperatures were 82.35±0.54 ℃ and 79.46±0.75 ℃. The gelatinization enthalpy values were 9.050±0.99 J/g and 12.86±0.72 J/g. The enthalpy of potato starch was significantly higher than that of corn starch. The rheological properties of corn starch and potato starch were studied and compared by advanced rotary rheometer. At the same temperature, the viscosity of starch paste decreased with the increase of shear rate. At the same temperature and shear strain, the elastic modulus and viscosity modulus of starch paste increased with the increase of frequency.Rheological analysis showed that two kinds of starch pastes were pseudoplastic fluid, showing shear thinning characteristics.
作者
郭佳欣
张慧君
刘鑫宇
徐雪晗
李萍
贺小惠
GUO Jia-xin;ZHANG Hui-jun;LIU Xin-yu;XU Xue-han;LI Ping;HE Xiao-hui(College of Life Sciences,Agriculture and Forestry,Qiqihar University,Qiqihar 161006,China;Beverage Engineering Technological Research Center of Fruit-vegetables and Coarse Cereals of Heilongjiang Province,Qiqihar 161006,China;College of Food and Bioengineering,Qiqihar University,Qiqihar 161006,China;COFCO Biochemical Energy Co.,Ltd,Qiqihar 161006,China)
出处
《中国果菜》
2022年第3期1-5,39,共6页
China Fruit & Vegetable
基金
齐齐哈尔市科学技术局市校合作科技成果转化项目(SXSP-2020001)。
