水分含量对淀粉糊化和老化特性影响的差示扫描量热法-河南农业科学.PDFVIP

※基础研究 食品科学 2009, Vol. 30, No. 19 89 周国燕，胡琦玮，李红卫，袁 颉 (上海理工大学低温医学与食品冷冻研究所，上海 200093) 采用差示扫描量热法(DSC)研究水分含量对大米淀粉和马铃薯淀粉热力学行为产生的影响。结果表明，随 着水分含量的增加，淀粉糊化温度提高，糊化热焓变化明显，且不同淀粉完全糊化所需的水分含量也不同。同 时，水分含量不同，淀粉发生老化的程度不同，水分含量对不同淀粉老化的延缓作用也存在差异，水分含量对大 米淀粉老化的影响较马铃薯明显。 差示扫描量热法(DSC) ；糊化；老化；水分含量 DSC Study of Effects of Water Content on Gelatinization and Aging of Starch ZHOU Guo-yan ，HU Qi-wei ，LI Hong-wei ，YUAN Jie (Institute of Cryomedicine and Food Refrigeration, Shanghai University of Science and Technology, Shanghai 200093, China) Abstract：Water, as a plasticizer, may affect the migration of starch molecules so that it plays an important role in gelatinization and aging of starch. In this study, the effects of water content on thermal kinetics of rice and potato starches were investigated by differential scanning calorimetry (DSC). Results indicated that higher water content in starch resulted in the increase of gelatinization temperature and significant change of gelatinization enthalpy. In addition, different water contents were required for the gelatinization of different types of starch. Moreover, water content in starch could also attenuate the aging process of starch. Furthermore, higher water content level exhibited a slower aging process in rice starch compared with potato starch. Key words ：DSC ；gelatinization ；aging ；water content 中图分类号：TS231 文献标识码：A 文章编号：1002-6630(2009)19-0089-04 糊化和老化是淀粉的重要特性之一。在糊化过程 质，D S C 不仅可用于淀粉的糊化、老化及相变化的 中，淀粉颗粒胀大，晶体熔融，淀粉糊变得黏稠，透 定量分析，也可用于淀粉颗粒内部晶体结构的定性分 明度增加。糊化淀粉可用做食品增稠稳定剂、黏接剂 析[ 2 , 6 - 7 ] 。由于不同淀粉的组成不同，其糊化、老化峰 等，还可赋予食品特定的组织结构和外观。但是糊化 的起始温度、峰值温度及热焓值也不同，糊化的淀粉 淀粉，会随着时间的推移发生一系列内在品质的变