机构地区: 华中农业大学
出 处: 《食品工业科技》 2006年第2期63-64,67,共3页
摘 要: 对莲藕糊化温度的三种测定方法展开比较,得出偏光十字消失法测得莲藕淀粉的糊化温度为63.8~71.8℃,差示扫描量热分析法(DSC)测得糊化温度为63.5~74.7℃,动态流变仪法测得糊化温度为60.1~66.2℃。得出结论:在一般的实验室里,品种相同的情况下,应用偏光十字消失法是较为准确且经济的测定方法;如果条件允许,动态流变仪法是相对精确的方法。 Gelatinization temperature of Lotus Root Starch was determined with Maltese Cross Disappearance, Differential Scanning Calorimetry (DSC) and Dynamic Rheometer with the following results: 65.8℃ to 73.8℃, 63.5℃ to 74.7℃ and 60.1℃ to 66.2℃,respectivey. The conclusion is that Maltese Cross Disappearance is a more common method, and Dynamic Rheometer is more accurate if availahle.