天然淀粉的超高压糊化压力研究

Study on gelatinization pressure of starch by ultra high pressure processing

在悬浮液浓度为5%(w/v),温度为(20±2)℃时,对8种不同淀粉进行高压处理5 min使淀粉发生糊化,采用X射线衍射测试技术得到了各种淀粉完全糊化的压力:小麦淀粉和木薯淀粉约为500 MPa,玉米淀粉、荸荠淀粉、糯小麦淀粉和糯米淀粉均为550 MPa,糯玉米淀粉约为650 MPa,马铃薯淀粉为750 MPa.

To study the gelatinization pressures of different kinds of starch at atmospheric temperature, eight different starches chosen as raw materials （5% （w/v）,at （20±2） ℃ ） by different pressure were treated for 5 min, then the relations between pressure and starch gelatinization were analysed by X ray diffraction. Wheat starch and tapioca starch ,500 MPa;corn starch,water chestnut starch,waxy wheat starch and gluti- nous rice starch,550 MPa; waxy maize starch,650 MPa; potato starch,750 MPa.