陕西科技大学学报（自然科学版）2016，Vol.34Issue(6)：141-144,153,5.
韧化处理对马铃薯淀粉及玉米淀粉糊化性质的影响
Effects of annealing on the pasting properties of potato and corn starches
摘要
Abstract
The effects of annealing on the pasting and viscosity properties of potato and corn starches were studied by differential scanning calorimeter (DSC) and rapid viscosity analyzer (RVA) .The results showed that the onset temperature (To) of potato and corn starches in‐creased and the gelatinization peak narrowed with increasing annealing time ,especially for starch annealed for 3 h .The gelatinization enthalpy (ΔH) increased and then decreased with the increase in annealing time for the annealed starch .In addition ,potato starch annealed for 24 h showed a higher gelatinization enthalpy compared with its raw starch ,while the gelatini‐zation enthalpy of annealed corn starch was not higher than that of raw starch .After annea‐ling ,the pasting temperature increased and the peak viscosity decreased ,w hereas potato starch and corn starch showed an inverse varying pattern in trough viscosity and final viscosi‐ty .The onset temperature measured by DSC was lower than the pasting temperature meas‐ured by RVA ,which indicated that the crystalline structure was destroyed before the rising in viscosity during gelatinization .关键词
韧化/黏度/马铃薯淀粉/玉米淀粉Key words
annealing/viscosity/potato starch/corn starch分类
轻工业引用本文复制引用
蒲华寅,王乐,黄峻榕,杨婷..韧化处理对马铃薯淀粉及玉米淀粉糊化性质的影响[J].陕西科技大学学报（自然科学版）,2016,34(6):141-144,153,5.基金项目
农业部农产品加工重点实验室开放课题项目（2015008）；陕西科技大学博士科研启动基金项目 （）
