摘要
以米制松糕为研究对象,采用热力学分析的方法研究松糕淀粉的回生动力学。结果表明:早期的重结晶(晶核)融化顶点温度TP为52.331℃,略高于后期的重结晶融化顶点温度,随着储藏时间的延长,融化支链淀粉重结晶所需的热焓ΔH由0.747J/g增加到1.352J/g。应用Avrami回生动力学模型,研究松糕中淀粉回生动力学,结果发现,松糕淀粉的Avrami参数n值小于1,表明淀粉重结晶的成核方式为一次成核。
The physical and chemical characters of Migao were studied during storage,Thermal mechanical analysis techniques were used in order to evaluate the retrogradation of starch in Migao.The first transition with a peak temperature（Tp） at approximately 52.331℃ was characteristic for the melting of retrogradated amylopectin and the △H value continued to increase.The kinetics of starch retrogradation was studied by the model of Avrami.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第1期118-120,共3页
Science and Technology of Food Industry
关键词
松糕
淀粉
回生
动力学
Migao
starch
retrogradation
kinetics
