| 大米抗性淀粉糊化特性的研究 |
| |
| 引用本文： | 阮少兰,刘亚伟,阮竞兰.大米抗性淀粉糊化特性的研究[J].粮食与饲料工业,2008(8). |
| |
| 作者姓名： | 阮少兰 刘亚伟 阮竞兰 |
| |
| 作者单位： | 河南工业大学,河南,郑州,450052 |
| |
| 摘 要： | 采用差示扫描量热分析技术(DSC)对大米原淀粉及抗性淀粉样品的糊化温度和吸热焓进行了测试和研究.差示扫描量热分析结果表明,抗性淀粉的开始吸热温度和完成温度均高于原淀粉,且吸热焓增大,说明沸水浴处理使淀粉形成了致密的结晶结构.
|
| 关 键 词： | 抗性淀粉 糊化温度 糊化焓 |
A Study on Gelatinizing Properties of Rice Resistant Starch |
| |
| Ruan Shaolan,Liu Yawei,Ruan Jinglan.A Study on Gelatinizing Properties of Rice Resistant Starch[J].Cereal & Feed Industry,2008(8). |
| |
| Authors: | Ruan Shaolan Liu Yawei Ruan Jinglan |
| |
| Abstract: | Differential Scanning Calorimeter (DSC) was used to determine and study the gelatinization temperature and enthalpy of raw rice starch and resistant starch. The result showed that the temperatures of beginning and finishing the heat absorption was all higher than that of native rice starch and the enthalpy increased, and it proved that the compact crystalline structure was formed by boiling water bath treatment. |
| |
| Keywords: | DSC |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
