【摘要】 对燕麦淀粉的理化性质研究。采用扫描电子显微镜（SEM）观察燕麦淀粉的结构特性,粒径大小,差示扫描量热仪（DSC）研究其糊化温度,AR1000型动态流变仪分析其凝胶速度、凝胶强度和耐热性,结果表明:燕麦淀粉的颗粒平均粒径1～5μm,分布不均匀,呈椭圆形和棱角形;燕麦淀粉中直链淀粉含量28.4%;30℃的膨润力1.35,溶解度为1.2%,70℃时膨润力和溶解度分别增加到4.43%和4.56%;燕麦淀粉糊化起始温度T₀ 53.60℃,顶点温度T_P 62.00℃,终止温度T_C 69.00℃,热焓△H6.115 J/g。燕麦淀粉糊的凝胶速度为375 Pa/min,凝胶的强度为7 500 Pa,耐热性为1500 Pa。更多还原

【Abstract】 To study the physical/chemical properties of oats starch,the scanning electron microscope(SEM)method was used to observe the structure characteristic and particle size of oats starch,DSC was used to study pasting temperature, and AR1000 dynamic rheometer was used to analyze gelatin speed,gelatin intensity and thermal stability.Results:The oats starch particles give an average diameter of 1～5μm,distributing non-uniformly,assuming elliptic type and type of edges and comers;the amylose content of the oats starch is about 28.4%;the swollen strength and solubility of the oats starch at 30℃is 1.35 and 1.2% respectively,while at 70℃increases to 4.43 and 4.56% respectively.The onset temperature of oats starch gelatinization is 53.60℃,peak temperature 62.00℃,cease temperature 69.00℃,and heat en- thalpy 6.115 J/g.The gelatinization speed is 375 Pa/min,gelatin intensity 7 500 Pa,and thermal stability 1 500 Pa.更多还原