小麦淀粉老化动力学及玻璃化转变温度

doi:10.7506/spkx1002-6630-201723017

食品科学 ›› 2017, Vol. 38 ›› Issue (23): 100-105.doi: 10.7506/spkx1002-6630-201723017

小麦淀粉老化动力学及玻璃化转变温度

赵凯，李君，刘宁，陈凤莲，付大伟

哈尔滨商业大学食品科学与工程省级重点实验室，黑龙江哈尔滨 150076

出版日期:2017-12-15 发布日期:2017-12-07
基金资助:
哈尔滨市科技创新人才项目（2014RFXXJ068）

Retrogradation Kinetics and Glass Transition Temperature of Wheat Starch

ZHAO Kai, LI Jun, LIU Ning, CHEN Fenglian, FU Dawei

Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China

Online:2017-12-15 Published:2017-12-07

摘要/Abstract

摘要： 采用差示扫描量热法研究不同温度及储藏时间下小麦淀粉不同组分（小麦总淀粉、小麦A淀粉、小麦B 淀粉）的老化动力学及最大冷冻浓缩状态下玻璃化转变温度（glass transition temperature of the maximally freezeconcentrated state，Tg’）。测定小麦淀粉各组分于－18、－5、4、22 ℃储藏3～21 d的老化度、Tg’及非冻结水含量。结果表明，不同淀粉组分在－18 ℃下储藏未发生老化，而在－5、4、22 ℃条件下储藏会发生老化，且4 ℃时的老化度最大，22 ℃时的老化度最小，－5 ℃时的老化度居两者之间；小麦B淀粉的Tg’比A淀粉的Tg’高。小麦淀粉不同组分老化动力学存在差异，小麦A淀粉的老化度较总淀粉及B淀粉大；非冻结水的含量对不同组分小麦淀粉Tg’有很大影响。

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

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.

Key words: wheat starch, retrogradation kinetics, differential scanning calorimetry, glass transition temperature, storage stability

中图分类号:

TS231

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.

ZHAO Kai, LI Jun, LIU Ning, CHEN Fenglian, FU Dawei. Retrogradation Kinetics and Glass Transition Temperature of Wheat Starch[J]. FOOD SCIENCE, 2017, 38(23): 100-105.

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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

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