【摘要】 研究了几种小红栲变性淀粉的糊特性、糊化特性和回生特性。结果表明,较之原淀粉(或微孔淀粉),交联淀粉(或交联微孔淀粉)糊的结构强度明显增强,其抗老化性、抗剪切性、抗酸性和冻融稳定性均有较大提高;小红栲原淀粉、微孔淀粉、交联淀粉和交联微孔淀粉的吸收热焓依次增高,而糊化温度依次增高的顺序则为微孔淀粉、原淀粉、交联微孔淀粉和交联淀粉;糊化后原淀粉、微孔淀粉、交联淀粉和交联微孔淀粉的回生难度依次增加,用Avrami方程能较好地模拟各种小红栲淀粉糊中回生晶体的生长行为。更多还原

【Abstract】 Paste,gelatinization and retrogradation properties of several modified starches from Castanopsis carlesi were studied.The results showed that,as comparison with the native or porous starch,there was a larger improvement in the structural intensity,anti-aged stability,anti-shear stability,acid-proof stability and freeze-thawed stability of crosslinked or crosslinked porous starch paste,respectively.DSC analysis further showed that,in different C.carlesi starches,the gelatinization enthalpy of native starch,micro-porous starch,crosslinked starch and crosslinked micro-porous starch became higher in proper order,and the sequential increase in gelatinization temperature was microporous,native,crosslinked microporous and crosslinked starch.The retrogradation of native starch,porous starch,crosslinked starch,and crosslinked porous starch after gelatinizing became more difficult in proper order.Avrami equation could be successfully applied to imitating the growth of retrogradation crystal in different C.carlesistarch pastes.更多还原