食品科学2012，Vol.33Issue(17)：78-81,4.
韧化处理对不同玉米淀粉理化特性的影响
Effect of Annealing on Physico-chemical Characteristics of Different Maize Starches
摘要
Abstract
Maize starches with different amylose/amylopectin ratios （normal maize starch and waxy maize starch） were annealed at 40, 50℃and 60 ℃, respectively to study the effect of annealing on physicochemical properties of maize starches. The granular shape of normal maize starch and waxy maize starch was slightly deformed after the annealing treatment. With increasing annealing temperature, the swelling capacity and solubility of both starches revealed a decreasing trend. The viscosity of annealed starches was lower than their native counterparts. Meanwhile, annealing treatment caused an increase in the gelatinization temperature and little change in the gelatinization enthaipy of maize starch.关键词
普通玉米淀粉/蜡质玉米淀粉/韧化处理/理化特性Key words
normal maize starch: waxy maize starch: annealing/physico-chemical properties分类
轻工纺织引用本文复制引用
杜双奎,王华,赵佳,徐卯年..韧化处理对不同玉米淀粉理化特性的影响[J].食品科学,2012,33(17):78-81,4.基金项目
基金项目：陕西省科技攻关项目 （）
西北农林科技大学科研启动基金项目 （）
