关键词: 差示扫描量热法(DSC), 糊化, 老化, 水分含量

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