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| 共混对淀粉玻璃化转变特性的影响 | |
| 引用本文： | 詹世平,陈淑花,刘华伟,李卓,黄慧,孙永正,谭绩业. 共混对淀粉玻璃化转变特性的影响[J]. 食品研究与开发, 2006, 27(1): 3-5 |
| 作者姓名： | 詹世平 陈淑花 刘华伟 李卓 黄慧 孙永正 谭绩业 |
| 作者单位： | 1. 大连大学,大连,116622 2. 大连大学,大连,116622;大连理工大学,大连,116012 3. 大连理工大学,大连,116012 |
| 摘 要： | 采用DSC曲线分析法对各种添加刑与淀粉的相容性进行了判断，首次给出了这些添加剂与淀粉的相客性结果。对黄原肢与淀粉的共混体系的玻璃化转变行为进行了实验研究，根据高分子聚合物的共混模型对糯米淀粉与黄原胶共混物的玻璃化转变实验数据进行了拟合，得到适用于此体系的经验关联式，并应用玉米等其他淀粉与黄原胶共混后的实验数据进行验证，表明该关联式可用于定量预计淀粉与黄原肢共混后的玻璃化温度。 |
| 关 键 词： | 玻璃化转变 淀粉 添加剂 共混 |
| 收稿时间： | 2005-07-21 |
| 修稿时间： | 2005-07-21 |
THE EFFECT OF BLENDING ON THE GLASS TRANSITION OF STARCHES |
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| ZHAN Shi-ping,CHEN Shu-hua,LIU Hua-wei,LI Zhuo,HUANG Hui,SUN Yong-zheng,TAN Ji-ye. THE EFFECT OF BLENDING ON THE GLASS TRANSITION OF STARCHES[J]. Food Research and Developent, 2006, 27(1): 3-5 | |
| Authors: | ZHAN Shi-ping CHEN Shu-hua LIU Hua-wei LI Zhuo HUANG Hui SUN Yong-zheng TAN Ji-ye |
| Affiliation: | 1.Dalian University, Dalian 116622 ; 2.Dalian University of Technology, Dalian 116012 |
| Abstract: | The compatibility of the starch and additives is determined by means of DSC curve analysis. The compatibility results of the starch and the additives are reported for the first time. The glass transition behavior of starch blending with xanthic mucus is investigated experimentally. The experimental data of the glass transition for sticky rice starch blending with xanthic gum are fitted by polymer blending model and an experiential correlation is obtained. This correlation is verified with the experimental data of the corn starch and some other starches blending with xanthic gum. The results show that the correlation can be used to predict the glass transition temperature of the starch-xanthic gum blending system. |
| Keywords: | glass transition starch additive blending |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |