| 多孔淀粉研究Ⅱ淀粉开孔后的物性变化 |
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| 引用本文： | 姚卫蓉,姚惠源.多孔淀粉研究Ⅱ淀粉开孔后的物性变化[J].中国粮油学报,2005,20(1):17-21. |
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| 作者姓名： | 姚卫蓉 姚惠源 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 本文详细研究了玉米和籼米淀粉在形成多孔结构后的物性变化，发现淀粉开孔后，除了吸油率提高，堆积密度下降以外；平均粒径降低；比表面积增大；糊化性能基本与原淀粉一致，糊化温度、吸热焓没有明显变化，但糊化温度范围变窄；多孔淀粉基本仍保持原淀粉的结晶形态，但结晶度下降；另外，直链淀粉含量下降。这些特性数据的获得将有助于有效应用多孔淀粉。
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| 关 键 词： | 多孔淀粉 原淀粉 糊化温度 籼米淀粉 堆积密度 结晶度 物性 吸油率 开孔 平均粒径 |
Researches on Porous Starch Ⅱ The Changes of Physical Characteristics during Porous Starch Formation |
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| YAO Weirong,Yao Huiyuan.Researches on Porous Starch Ⅱ The Changes of Physical Characteristics during Porous Starch Formation[J].Journal of the Chinese Cereals and Oils Association,2005,20(1):17-21. |
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| Authors: | YAO Weirong Yao Huiyuan |
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| Abstract: | The changes of physical characteristics of corn starch and long-grain non-glutinous rice starch in formation of porous starch were observed. Comparing the porous starch with the raw starch, the capacity of oil adsorption increases, the pulp density decreases, the average granule diameter decreases, the distribution of granule size narrows, the range of gelatinization temperature also narrows, and the crystal degree as well as the amylose content decreases. |
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| Keywords: | porous starch capacity of adsorption oil specific surfale area pulp density arverage granule diamter distribution of granule size gelatinization degree of crystal |
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