共查询到20条相似文献,搜索用时 31 毫秒
1.
2.
以玉米淀粉为原料,采用蒸汽升温法制备部分糊化淀粉浆液。运用光学显微镜、粒度分析仪、差示热分析仪、X射线衍射仪等对原淀粉和用蒸汽升温法于不同温度下制备的部分糊化淀粉浆液的形态结构、颗粒大小、膨胀势、糊化度、结晶度等进行了测试和比较。结果表明:随着制备温度的提高,部分糊化淀粉浆液的偏光十字逐渐消失,结晶度下降,而糊化度、粒径、膨胀势逐渐增大;64℃时制备的稳定性较好的部分糊化淀粉浆液的大部分偏光十字消失,但仍有结晶峰存在,糊化度为72.22%。 相似文献
3.
预糊化淀粉在食品中的应用 总被引:11,自引:0,他引:11
本文介绍了预糊化淀粉的性质及其在食品中的应用。糊化度是预糊化淀粉的一个重要质量指标 ,因此同时简要介绍了检测和提高产品糊化度的方法。 相似文献
4.
5.
采用RVA快速黏度仪研究了食盐、蔗糖和植脂末等配料对普通和高支链玉米淀粉的峰值粘度和糊化温度的影响。结果表明,对于NaCl和蔗糖来说,随着其质量分数的升高,普通和高支链淀粉的峰值黏度和糊化温度均增大;而对于植脂末,普通淀粉在其质量分数小于6%时,其峰值黏度升高,糊化温度基本不变,大于6%时,峰值黏度和糊化温度均降低。高支链玉米淀粉在植脂末质量分数小于4%时峰值黏度和糊化温度均略微降低,而大于4%时均升高。研究结果有助于阐明玉米淀粉糊化的规律,以及为其它谷物淀粉糊化工艺提供借鉴。 相似文献
6.
7.
8.
9.
大米是多粮浓香型白酒的重要原料之一,能使酒体净爽、醇厚。蒸粮过程中大米的糊化程度直接影响酒的产量和质量。本实验在比较不同品种大米糊化曲线及糊化时间差异的基础上,进一步探讨大米干燥方式、大米品种、润粮时间、大米粉碎度等因素对多粮浓香型白酒蒸粮过程中粮食糊化程度的影响。结果表明,不同品种大米本身的糊化时间不同,在酿酒过程中的糊化程度也有较大差异;扫描电镜结果表明不同品种稻米的胚乳淀粉体结构不同,蒸煮后稻米的糊化程度差异较小;延长润粮时间、控制大米的粉碎粒度能在一定程度上加快酿酒大米的糊化程度。 相似文献
10.
11.
12.
13.
14.
Crispin A. Howitt M. Cristina Gianibelli Apala F. Naved Matthew K. Morell 《Starch - St?rke》2005,57(10):505-510
The development of a small‐scale spectrophotometric method of determining both onset and peak gelatinisation temperatures of starch is reported. In this assay the changes in absorbance of a dilute starch suspension are measured at 380 nm as the suspension is heated to 95°C. The values obtained from this method for both onset and peak gelatinisation temperatures correlate extremely well with those obtained by DSC, but are generally 5°C to 10°C lower. This method works on both pure and crude starch samples and thus has the potential to be used in a high‐throughput format allowing up to 100 samples per day, making it useful for research and breeding programs in which large numbers of impure starch samples need to be assayed. This allows for earlier selection of the lines of interest, which can then be analysed more comprehensively with techniques such as DSC which provide a greater amount of information, thus saving the researchers' time and money. 相似文献
15.
Rosa M. Alves María Victoria Grossmann Cristina Ferrero Noemi E. Zaritzky Miriam N. Martino Maria Rita Sierakoski 《Starch - St?rke》2002,54(10):476-481
Aiming to find alternative uses of yam (Dioscorea alata) in the food industry, three products (flour, starch and mucilage) were obtained form yam tubers and characterized. Flours were obtained from peeled fresh tubers, dried at two different temperatures (30 and 55 °C) and then milled. Starch and mucilage were extracted from mashed yam before drying. Products were characterized by their chemical, structural, morphological, rheological and thermal properties. Flours showed differences in pasting, thermal and water absorption properties as a function of drying temperature. Starch contained 30% amylose. The analysis of monosaccharide composition of starch showed traces of mannose, xylose and rhamnose. The onset gelatinization temperature was 74.4 °C for starch, whereas those for flours varied between 71.5 and 74.4 °C. The relatively high gelatinization temperature and the absence of breakdown in the amylograph test evidenced the stable structure of starch when submitted to heat and shear. The mucilagenous material contained 55.36% protein and 43.05% starch, and also an acidic polysaccharide fraction linked to a neutral fraction. Flow curves of 1% mucilage dispersions showed a pseudoplastic behavior with high pH sensitivity. Results demonstrated that yam products have promising applications in the food industry. 相似文献
16.
Unreacted-core model for reaction-controlled systems was tested on modeling of starch gelatinization in whole chickpea (in situ) during cooking. Experiments were conducted in deionized water at 50, 60, 70, 80, 90, and 100 °C. The process was followed through images of the flat sides of the chickpea cotyledons. During cooking between 60 and 100 °C, a white core in the original color of the cotyledons and a surrounding opaque yellow zone were observed on the cotyledons. According to birefringence studies starch granules in the yellow zone were gelatinized, and in the white core they remained ungelatinized. The formation of the yellow color was connected to the gelatinization in the peripheral zone. During cooking at 50 °C the color change was not observed because of working below the gelatinization temperature of chickpea starch. The area of the gelatinized zone increased at the expense of the area of the ungelatinized core with the progress of the cooking. The unreacted-core model fitted the process very well, and the estimated gelatinization times were in good agreement with the experimental gelatinization times. The kinetic data for the gelatinization reaction estimated after verifying the unreacted-core model were in agreement with the literature. These findings indicated that the in situ gelatinization of chickpea starch can be modeled using the unreacted-core model, and the process is effectively gelatinization-controlled under the given conditions. 相似文献
17.
乳化剂在面包烘烤中的作用 总被引:2,自引:0,他引:2
比较了几种乳化剂与面粉中蛋白质和淀粉的作用,并对其不同晶型和复合形式对面包的改良效果进行了比较。结果表明,乳化剂不仅可以提高面团的耐揉性,更重要的是可以提高淀粉糊化温度,延长淀粉糊化时间,保证面团在较长时间内具有可膨胀性,为面团入炉后的进一步膨胀弹起创造条件,从而增大面包烘焙体积;粉状或颗粒状乳化剂不宜直接加入面粉中使用,须处理成a晶型后才能发挥最大效果;将不同种类的乳化剂适当复合,能产生明显的协同增效作用;粘度仪是研究乳化剂对淀粉性质影响的有效手段。 相似文献
18.
19.
The influence of damaged starch (DS) on gelatinization and retrogradation wheat starch properties was investigated. Samples with different content of DS were obtained and evaluated. DSC was used for monitoring the changes in thermal behavior of the starch samples at different water amounts. Starch thermal transitions were affected simultaneously by DS content and water content. The Flory–Huggins parameters were modified by DS. A significant raise in the T°m, and x1–2, and a decrease in ΔHu was recorded. The AP retrogradation kinetics was evaluated by Avrami model. A significant increase of the AP crystallization rate was observed when DS increased. The results demonstrated the importance of the presence of physically damaged granules on wheat starch properties. 相似文献
20.
Selected physicochemical, thermal, and rheological properties of starches isolated from new Polish potato varieties were determined. The starches contained 25.7–30.0 g/100 g d.m. of amylose and 59.5–90.2 mg/100 g d.m. of phosphorus. Gelatinization temperatures were 62.6–64.0, 68.9–69.9, and 73.6–77.0°C for TO, TP, and TE, respectively, whilst enthalpy of gelatinization amounted to 11.1–15.3 J/g. The retrogradation degree of starch was from 52.90 to 78.53%. Pasting curves showed significant differences between the starches. Peak viscosity and final viscosity ranges were 2035–4458 and 1931–2985 mPa · s, respectively. Starch pastes exhibited non‐Newtonian, shear thinning, and thixotropic behavior. After cooling they demonstrated diversified viscoelastic properties, however, all of them were classified as weak gels. Significant linear correlations among selected rheological parameters and amylose and phosphorus content were found. Results of principal component analysis demonstrated an ability to differentiate the starches isolated from different potato varieties. 相似文献