| 高压对玉米淀粉糊化度影响的研究 |
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| 引用本文： | 马成林,左春柽,张守勤,王丽红. 高压对玉米淀粉糊化度影响的研究[J]. 农业工程学报, 1997, 13(1): 172-176 |
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| 作者姓名： | 马成林 左春柽 张守勤 王丽红 |
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| 作者单位： | 吉林工业大学;吉林工业大学;吉林工业大学;吉林工业大学 |
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| 基金项目： | 吉林省科学技术委员会应用基础研究项目 |
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| 摘 要： | 采用差热扫描量热法（ＤＳＣ）研究了不同压力及保压时间对玉米淀粉糊化度的影响。在７００ＭＰａ压力下，保压２ｍｉｎ即可使８６．８％玉米淀粉糊化，达到一般食品加工要求；保压５ｍｉｎ，可使玉米淀粉１００％糊化，这是高压食品加工的一大优点
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| 关 键 词： | 玉米淀粉 差热 糊化度 高压 |
| 收稿时间： | 1996-12-09 |
Effect of High Pressure on Gelatinization Degree of Maize Starch |
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| Ma Cheng-lin,Zuo Chun-cheng,Zhang Shou-qin and Wang Li-hong. Effect of High Pressure on Gelatinization Degree of Maize Starch[J]. Transactions of the Chinese Society of Agricultural Engineering, 1997, 13(1): 172-176 |
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| Authors: | Ma Cheng-lin Zuo Chun-cheng Zhang Shou-qin Wang Li-hong |
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| Abstract: | The effect of high pressure on gelatinization degree of maize starch was studied with the differential heating scanning calorimeter(DSC). The maize starch was gelatinized 86.8 % under pressure of 700 MPa for 2 min. It can accord with the demands of ordinary foods. Under this pressure and holding for 5 min., all of the maize starch will be gelatinized (the gelatinization degree is 100 %). This is one of the advantages of the high pressure for food process. |
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| Keywords: | Maize starch Differential heating Gelatinization degree High pressure |
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