摘要
为研究普鲁兰（pulullan）多糖与淀粉混合体系热力学性质，将糖类普鲁兰多糖以不同配比与玉米淀粉混合，采用差示扫描量热仪DSC分析该混合体系的热力学特性之一糊化特性。结果表明，随着小分子多糖的添加，玉米淀粉糊化起始温度1’0（℃）和糊化峰值温度Tp（℃）逐渐升高，糊化焓△H（J／g）逐渐减小。
To study of Mixed System of Polysaccharide and Corn Starch on gelatinization properties, mixed pullullan with cornstarch in different ratio ,and analyzed by DSC. The result showed that the initial temperature TO and vertex temperature Tp was increased, the gelatinization enthalpy was decreased with pulullan added.
基金
长春市科技局国际科技合作项目（2011113）,吉林省教育厅“十二五”科学技术研究项目（2012232和2012427）
