食品科学 ›› 1997, Vol. 18 ›› Issue (10): 33-34.
• 食品科学 • 上一篇 下一篇
叶怀义, 邵延文, 徐倩
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Ye-Huai-Yi, SHAO Yan-Wen, Xu-Qian
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摘要: 本文采用DSC法研究了玉米淀粉经400MPa以下的高压处理后,其糊化特性的变化。处理压力越高,保压时间越长,则糊化温度降低越大。400MPa处理30min,糊化温度降低2.37℃。糊化治则在300MPa、30min出现最低点。
关键词: 高压, 玉米淀粉, 糊化温度, 糊化焓
Abstract: The chang of Gelatinization Properties of Com Starch after high pressure treatment (below 400MPa) by DSC method was studied. The higher the pressure and the longer the hme kf pressurixation, the more the gelatinization temperature falls. The gelatinization temperature will drop 2. 37℃ under 400MPa, 30min, while gelatinixation enthalty oill reavh its lowest point under 300MPa, 30min.
Key words:  , high pressure Corn starch gelatinization temperature gelahnization enthalpy;
叶怀义, 邵延文, 徐倩. 高压对玉米淀粉糊化特性的影响[J]. 食品科学, 1997, 18(10): 33-34.
Ye-Huai-Yi, SHAO Yan-Wen, Xu-Qian. Effects of high pressurization on the gelatinization propertics of corn starch[J]. FOOD SCIENCE, 1997, 18(10): 33-34.
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