摘要
采用流变仪和差示扫描量热仪考察了甘薯淀粉在不同保持时间下的回生过程,发现甘薯淀粉糊化后,在4℃下,支链淀粉结晶、直链淀粉-脂肪复合结晶物和纯直链淀粉结晶的形成和完善是一个动态变化的过程,其动力学模型可用Avrami方程表达。短期回生以直链淀粉结晶为主体,长期回生以支链淀粉结晶为主体,并伴随着直链淀粉链结晶的进一步完善和稳定。
The retrogradation of sweet potato starch under different holding time was investigated using Differential Scanning Calorimetry. The result illuminated that there was a dynamic course, which was suit to Avrami equation, for the formation and perfection of crystalline amylopectin, amylose-lipids, and crystalline amylose at 4℃ after gelatinization. The crystalline amylose was the main during short-time retrogradation, while the crystalline amylopectin was the main during long-time retrogradation, and accompanied with the farther perfection and stabilization of crystalline amylose.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第6期34-38,共5页
Journal of Food Science and Biotechnology
基金
国家"十一五"科技支撑计划重点项目(2006BAD02B01)
关键词
甘薯淀粉
回生
保持时间
结晶Avrami方程
Sweet potato starch
retrogradation
holding time
crystalline
Avrami equation
