【摘要】 采用湿磨法在实验室条件下提取了31种玉米杂交种(普通玉米杂交种29种、糯玉米和高直链玉米杂交种各1种)淀粉,并采用差示扫描量热仪(DSC)分折了玉米杂交种淀粉的糊化热力学性质。结果表明:普通玉米杂交种淀粉的热焓值(ΔH)介于糯玉米和高直链玉米杂交种淀粉之间,且具有最低的起始糊化温度(To)、峰值糊化温度(Tp)、终止糊化温度(Tc)。普通玉米杂交种淀粉间峰值糊化温度(Tp)与起始糊化温度(To)和热焓值(ΔH)相关性达到极显著水平;根据热焓值(ΔH)的大小对供试的普通玉米杂交种进行分类。更多还原

【Abstract】 Starches from 31 corn hybrids(29 normal hybrids? 1 waxy and 1 hi-amylose hybrid) were isolated by laboratory wet milling, and their thermal properties were analyzed by performing DSC(Differential Scanning Calorimetry). Results showed that Enthalpy(ΔH)from normal starch hybrids was higher than that of Hi-amylose starch and lower than that of wax corn starch; it also had the lowest To?Tp and Tc. In normal starch hybrids, Significant correlations existed between Tp and To,and between Tp and Enthalpy(ΔH). The normal corn hybrids were categorized according to different Enthalpy(ΔH).更多还原