葡萄糖和蔗糖对莲籽淀粉糊化特性的影响

Effects of Glucose and Sucrose on Gelatinization Properties of Lotus Seed Starch

通过差示扫描量热法(DSC)研究葡萄糖和蔗糖对莲籽淀粉糊化特性的影响。试验结果表明,葡萄糖和蔗糖均可使莲籽淀粉的糊化起始温度(To)、糊化峰值温度(Tp)、糊化终止温度(Tc)和糊化热焓值(△H)升高,其上升幅度与糖浓度呈正相关。

In the paper, we studied the gelatinization properties of lotus seed starch by using the differential scanning calorimetry （DSC） method. The results showed that adding both glucose and sucrose could increase the gelatinization temperature （including the onset temperature To, peak temperature Tp and conclusion temperature Tc ） and the gelatinization enthalpy （△H） of lotus seed starch, and the ascensional ranges were positively correlated with the concentrations of sucrose and glucose.