摘要
采用差热扫描量热法（ＤＳＣ）研究了不同压力及保压时间对玉米淀粉糊化度的影响。在７００ＭＰａ压力下，保压２ｍｉｎ即可使８６．８％玉米淀粉糊化，达到一般食品加工要求；保压５ｍｉｎ，可使玉米淀粉１００％糊化。
The effect of high pressure on gelatinization degree of maize starch was studied with the differential heating scanning calorimeter(DSC). The maize starch was gelatinized 86.8 % under pressure of 700 MPa for 2 min. It can accord with the demands of ordinary foods. Under this pressure and holding for 5 min., all of the maize starch will be gelatinized (the gelatinization degree is 100 %). This is one of the advantages of the high pressure for food process.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
1997年第1期172-176,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
吉林省科学技术委员会应用基础研究
关键词
玉米淀粉
差热
糊化度
高压
Maize starch Differential heating Gelatinization degree High pressure
