作　　者： ; ; ; ;

机构地区： 华中农业大学食品科学技术学院

出　　处： 《中国粮油学报》 2007年第3期70-72,93,共4页

摘　　要： 采用三种方法对莲藕糊化温度进行测定,实验显示:偏光十字消失法测得莲藕淀粉的糊化温度为63.8～71.8℃,该法操作简便,具有较好的重现性和一定的准确性;动态流变仪法测得糊化温度为60.1～66.2℃,准确性高,重现性好,测得的糊化温度范围较小,是相对精确的方法;差示扫描量热分析法(DSC)图谱法测得糊化温度为63.5～74.7℃,温度范围相对较大,并可以较全面地反映淀粉的糊化特性。 The gelatinization temperature of lotus root starch was determined with three methods. The following are results ： The gelatinization temperature of lotus root starch determined by the Maltese Cross Disappearance is from 63.8℃ to 71.8℃, and the method is convenient, reliable, and is recommended. The gelatinization temperature determined by the Dynamic Rheometer is from 60. 1℃ to 66.2℃, and the detection range is relatively narrow, but the result is more accurate. The Differential Scanning Calorimetry gets wider detection range which is from 63.5℃ to 74.7℃, and reflects the gelatinization characteristics comprehensively.

关 键 词： 糊化温度 测定 莲藕淀粉

领　　域： [轻工技术与工程] [轻工技术与工程]