摘要
本文采用DSC法研究了玉米淀粉经400MPa以下的高压处理后，其糊化特性的变化。处理压力越高，保压时间越长，则糊化温度降低越大。400MPa处理30min，糊化温度降低2.37℃。糊化治则在300MPa、30min出现最低点。
The chang of Gelatinization Properties of Com Starch after high pressure treatment (below 400MPa) by DSC method was studied. The higher the pressure and the longer the hme kf pressurixation, the more the gelatinization temperature falls. The gelatinization temperature will drop 2. 37℃ under 400MPa, 30min, while gelatinixation enthalty oill reavh its lowest point under 300MPa, 30min.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第10期33-34,共2页
Food Science
关键词
高压
玉米淀粉
糊化温度
糊化焓
淀粉
high pressure Corn starch gelatinization temperature gelahnization enthalpy
