摘要
采用差示扫描量热仪(differential scanning calorimeter,DSC)研究NaCl添加量、蔗糖添加量及pH值对小米淀粉和小米粉糊化特性的影响,并用SPSS软件进行相关性及显著性分析,将小米淀粉和小米粉的糊化特性进行对比。结果表明:相同测试条件下,小米淀粉的糊化温度(包括糊化起始温度T_O、峰值温度T_P、糊化终止温度T_C)比小米粉糊化温度低(2.65±0.87)℃;糊化热焓值(△H)比小米粉高(2.51±0.32)J/g;添加NaCl的小米淀粉及小米粉的糊化温度比添加蔗糖的糊化温度高(4.30±1.24)℃。酸性条件抑制小米淀粉的糊化作用,碱的存在则促进体系糊化。
The effects of NaCl,sucrose and pH on gelatmization characteristics of millet starch and flour were evaluated by using differential scanning calorimeter（DSC） and SPSS software in the present study.The results showed that under the same conditions,the gelatinization temperature（including initial gelatinization temperature T_O,peak gelatinization temperature T_p and pasting termination temperature T_c） of millet starch was（2.65 ± 0.87） ℃ lower than that of millet flour;the gelatinization enthalpy（Δ H） was（2.51 ± 0.32） J/g higher than that of millet flour;the gelatmization temperature of both millet starch and millet flour with the addition of NaCl was（4.30 ± 1.24） ℃ higher than that of those with the addition of sucrose.Acidic conditions could inhibit starch gelatinization,whereas alkaline conditions could accelerate this process.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第19期60-66,共7页
Food Science
基金
2013年度国家星火计划项目(2013GA670001)
关键词
小米淀粉
小米粉
糊化特性
差示扫描量热仪
millet starch
millet flour
gelatimzation charactenstics
differential scanning calorimeter（DSC）
