摘要
本文详细研究了玉米和籼米淀粉在形成多孔结构后的物性变化,发现淀粉开孔后,除了吸油率提 高,堆积密度下降以外;平均粒径降低;比表面积增大;糊化性能基本与原淀粉一致,糊化温度、吸热焓没有明显 变化,但糊化温度范围变窄;多孔淀粉基本仍保持原淀粉的结晶形态,但结晶度下降;另外,直链淀粉含量下降。 这些特性数据的获得将有助于有效应用多孔淀粉。
The changes of physical characteristics of corn starch and long-grain non-glutinous rice starch in formation of porous starch were observed. Comparing the porous starch with the raw starch, the capacity of oil adsorption increases, the pulp density decreases, the average granule diameter decreases, the distribution of granule size narrows, the range of gelatinization temperature also narrows, and the crystal degree as well as the amylose content decreases.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2005年第1期17-21,共5页
Journal of the Chinese Cereals and Oils Association
关键词
多孔淀粉
原淀粉
糊化温度
籼米淀粉
堆积密度
结晶度
物性
吸油率
开孔
平均粒径
porous starch,capacity of adsorption oil,specific surfale area,pulp density,arverage granule diamter,distribution of granule size,gelatinization degree of crystal
