小米淀粉颗粒特性与热特性的相关性研究

Correlation of Granular Properties and Thermal Properties in Mille Starch

对我国21个不同地区特色品种的小米淀粉进行研究,分析其颗粒特性与热特性之间的相关性。研究结果表明,利用扫描电子显微镜(SEM)显示淀粉小颗粒多为圆形,平均直径5.03~11.64μm;X-衍射仪(X-RD)显示为A型淀粉,结晶度28.2%~39.7%;差示扫描量热仪(DSC)表示起始温度58.59~71.49℃,峰值温度69.50~78.43℃,结束温度79.69~87.34℃,焓值6.97~26.93 J/g。

Starches from 21 China millet cultivars are separated and evaluated for morphological, and thermal properties. Scanning electron microscopy (SEM) reveals the most millet starch granules are small and round, and average particle diameter of the twenty-one starches varied is 5.03~11.64 μm; X-ray diffraction (X-RD) exhibits that the sample is A type and the crystallinity of different millet starches ranges from 28.2% to 39.7%; Differential scanning calorimetry (DSC) shows that T0 (Start temperature) is 58.59~71.49℃, TP (Peak temperature) is 69.50~78.43℃, TC (End temperature) is 79.69~87.34℃, andΔH (Enthalpy of gelationization) is 6.97~26.93 J/g.