食品科学2017，Vol.38Issue(23)：100-105,6.DOI:10.7506/spkx1002-6630-201723017
小麦淀粉老化动力学及玻璃化转变温度
Retrogradation Kinetics and Glass Transition Temperature of Wheat Starch
摘要
Abstract
The effects of storage temperature and time on the retrogradation kinetics and Tg' (glass transition temperature of the maximally freeze-concentrated state) of different wheat starches (normal wheat starch, wheat A-starch, and wheat B-starch) were studied by differential scanning calorimetry (DSC). Fully gelatinized wheat starches were stored at ?18, ?5, 4 and 22 ℃ for 3–21 d respectively; retrogradation degree (RD), Tg' and unfrozen water content of wheat starches were determined. The results showed that no retrogradation occurred for wheat starches stored at ?18 ℃. The RD of wheat starch stored at 4 ℃ was greater than at ?5, and 22 ℃. As indicated by DSC analysis, the Tg' of wheat B-starch was higher than that of wheat A-starch. The results revealed that there was a significant difference in retrogradation kinetics between A- and B-starch with the former having a greater RD. The unfrozen water content had a great impact on the Tg' of wheat starch.关键词
小麦淀粉/老化动力学/差示扫描量热法/玻璃化转变温度/储藏稳定性Key words
wheat starch/retrogradation kinetics/differential scanning calorimetry/glass transition temperature/storage stability分类
轻工纺织引用本文复制引用
赵凯,李君,刘宁,陈凤莲,付大伟..小麦淀粉老化动力学及玻璃化转变温度[J].食品科学,2017,38(23):100-105,6.基金项目
哈尔滨市科技创新人才项目(2014RFXXJ068) （2014RFXXJ068）
