高压对玉米淀粉糊化度影响的研究_马成林.pdfVIP

13 1 Vol. 13 No. 1 1997 3 Tarnsactions of t e CSAE M ar. 1997 * 马成林 　左春柽　张守勤　王丽红 ( ) ( DSC) 700 M Pa , 2 min 86. 8 % , ; 5 min, 100 % , 玉米淀粉　差热　糊化度　高压 Effect of High Pressure on Gelatinization Degree of Maize Starch Ma Cheng-linZ uo Chun-chengZhang Shou-qinWang Li-hong ( J ilin Un iv er sity of Tech nology , Chang ch un) Abstract T e effect of ig pressure on gelatinization degree of maize starc w as studied w it t e differential eating scanning calorimeter( DSC) . T e maize starc w as gelatinized 86. 8 % under pressure of 700 MPa for 2 min. It can accord w it t e demands of ordinary foods U nder t is pressure and olding for. 5 min. , all of t e maize starc w ill be gela- ( 100 %) . tinized t e gelatinization degree is T is is one of t e advantages of t e ig pressure for food process. Key wordsM aize starc Differential eatingGelatinization degreeHig pressure 1 , , , , , , , 1 , , 2 , ( GB8948- 88) 85. 0% , , , DSC ( ) , : 1996- 12- 09 * , , CSAE , 142 , 130025 1: 173 DSC 2 2. 1 , [ 1] , 27 , 2 2. 2DSC [ 3] Perkin Elmer DSC7 DSC , , , , , ( ) : , , ( ) , , ( ) , DSC ( 2) , ( DSC ) 1 　　　　图1　DSC 法测量原理　　　　　　　　　图2　500 MPa 时玉米淀粉糊化的DSC 曲线 2. 3 ( ) 10 mg , = 12 14 , 40100 , 10 / min , , 2. 2. 3( , 2. 3 ) , , 2. 3 , 2. 5 DSC ( ) 1997 174 , , DSC , 100 %,