摘要
用差示扫描量热法（ＤＳＣ）研究木薯、玉米淀粉及其１０～９０流度的酸变性淀粉的糊化特性，探讨淀粉酸变性反应的机理，结果表明７０流度左右的酸变性淀粉具有特殊的热力学性质，淀粉颗粒内结晶形态对糊化性质的影响最大。
Gelatinization properties of tapioca and corn starches modified by acid of 10～90 fluidity are measured by means of differential scanning calorimetry.The mechanism of acid_modified starches is also investigated.It is discovered that the starch modified by acid of about 70 fluidity has a special thermodynamic characteristic and that the gelatinization properties are most obviously affected by the pattern of crystalline section in the starch granules.
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
1998年第2期17-21,共5页
Journal of South China University of Technology(Natural Science Edition)
基金
国家教委博士点基金
关键词
淀粉
酸变性
糊化特性
差示扫描量热法
starch
acid modification
gelatinization properties
differential scanning calorimetry
