摘要
利用宽角X 射线粉末衍射和差示扫描量热法研究了储存于不同温度下 ,随储存时间延长 ,葛根淀粉的老化度、老化速率等老化动力学问题。结果表明 ,完全糊化的葛根淀粉储存于 - 2 2℃ ,4℃和 2 8℃ ,均会发生老化作用而具有明显的X 射线衍射峰。所形成的老化淀粉衍射峰的衍射强度有较大差异。在 4℃储存时衍射峰的强度最大 ,2 8℃储存时衍射峰的强度最小 ,表明储存于 4℃时老化度最大 ,储存于 2 8℃时老化度最小 ,- 2 2℃的老化度居两者之间。在储存初期 (0～ 4d) ,老化度与储存时间基本呈正相关。根据Avrami方程计算的结果 ,储存于 4℃时的老化速率是 - 2 2℃储存时的 1.6倍 ,是 2 8℃储存时的 3.4倍。试验结果为生产具有较高储存稳定性和良好品质的葛根淀粉类食品提供理论依据。
The effect of storage temperature on retrogradation of starch of Pueraria lobata(Willd.) Ohwi with storage days prolonged was studied by wide-angle X-ray powder diffraction and differential scanning calorimetry. The results indicated that the differences of the diffraction intensities reflected the differences of the crystallinities of the retrograded gelatinized starch at -22℃, 4℃and 28℃. The retrogradation degree was almost positive correlation with the storage time during the initial storage period (0～4 d). When the gelatinized starch was stored at 4℃, the retrogradation rate calculated by Avrami equation was 1.6 times of that stored at -22℃, and 3.4 times of that stored at 28℃. Our research results provide the theoretical foundation for producing the starch food of Pueraria lobata(Wild.) Ohwi with good storage stability and nice quality.
出处
《中国农业科学》
CAS
CSCD
北大核心
2002年第9期1145-1149,共5页
Scientia Agricultura Sinica
基金
安徽省"十五"重大科技专项 ( 0 180 30 5 2 )
安徽省教育厅自然科学研究计划项目 ( 2 0 0 1kj0 76 )
关键词
老化动力学
葛根淀粉
储存稳定性
老化度
老化速率
Pueraria lobata(Willd.) Ohwi Starch
Storage stability
Retrogradation
Kinetics
