【摘要】 热力学特性反映了淀粉在加热和冷却过程中结构的物理状态可能发生的变化。文章以差示量热扫描仪(DSC)测定淀粉的热力学性质为出发点,介绍了DSC测定淀粉糊化和老化过程中的热力学特性的方法,分析了热力学特性中不同指标对淀粉品质特性的反映情况,阐明了不同影响因素对淀粉热力学特性的影响,并在此基础上展望了淀粉热力学特性在食品加工中的应用。更多还原

【Abstract】 The thermodynamic properties reflect the possible changes of the physical state of the starch structure during heating and cooling.Based on differential calorimeter scanner(DSC) determination of the thermodynamic properties of starch as a starting point, this paper introduces the DSC measurement method of starch gelatinization and thermodynamic properties in the process of aging, analyzes the thermodynamic properties of different indicators to reflect the situation of starch quality characteristics, expounds the influence of different influence factors on the thermodynamic characteristics of starch, and based on the prospect of the thermodynamic characteristics of starch in food processing applications.更多还原