| 湿热处理对马铃薯淀粉颗粒特性的影响 |
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| 引用本文： | 赵凯,张守文,方桂珍,杨春华. 湿热处理对马铃薯淀粉颗粒特性的影响[J]. 食品与发酵工业, 2006, 32(6): 8-10 |
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| 作者姓名： | 赵凯 张守文 方桂珍 杨春华 |
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| 作者单位： | 1. 哈尔滨商业大学食品工程学院,哈尔滨,150076
2. 东北林业大学材料科学与工程学院,哈尔滨,150040 |
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| 基金项目： | 国家自然科学基金;黑龙江省哈尔滨市科技局科研项目 |
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| 摘 要： | 湿热处理前后马铃薯淀粉的部分颗粒形貌发生一定程度变化。随着热处理温度的提高,淀粉的结晶结构发生较大变化,表现为特征峰的部分融合、峰强度的下降以及结晶度的降低。处理前后的X射线图谱表明,处理后的马铃薯淀粉已经失去了原有的B型结晶结构,趋向于非晶态。淀粉的DSC图谱表明,湿热处理后淀粉的相变焓降低,随着温度的升高相变焓有所回升。
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| 关 键 词： | 马铃薯淀粉 湿热处理 颗粒特性 焓 |
| 收稿时间： | 2006-03-10 |
| 修稿时间： | 2006-03-102006-04-10 |
Effects of Heat-Moist Treatment on the Granule Property of Potato Starch |
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| Zhao Kai,Zhang Shouwen,Fang Guizhen,Yang Chunhua. Effects of Heat-Moist Treatment on the Granule Property of Potato Starch[J]. Food and Fermentation Industries, 2006, 32(6): 8-10 |
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| Authors: | Zhao Kai Zhang Shouwen Fang Guizhen Yang Chunhua |
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| Affiliation: | 1. College of Food Engineering, Harbin University of Commerce, Harbin 150076,China;2. College of Material Science and Engineering, Northeast Forestry University, Harbin 150040,China |
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| Abstract: | The granule property of potato starch has undergone some changes after Heat-Moist Treatment(HMT).Crystalline structure of potato starch has greatly changed with the increase of temperature.The characteristic peaks have overlapped partially and the tension of some peaks decreased as the temperature increases.At the same time the degree of crystalline has also declined greatly compared with that of native starch.The X-Ray diffraction(XRD) pattern shows that the starch had lost crystalline structure of B type but showing some property of non-crystal.Under balance moisture,the DSC pattern shows that the peak shifts to a lower temperature and the enthalpy decreased as the increase of temperature. |
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| Keywords: | potato starch Humidity-Heat Treatment granule property enthalpy |
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