沙米淀粉的结构及理化特性研究进展
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杨璐, 刘鑫, 赵昌成, 康巧珍, 鲁吉珂, 赵鹏善
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Progress on the structural and physicochemical properties of sand rice ( Agriophyllum squarrosum ) starch
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Lu Yang, Xin Liu, Changcheng Zhao, Qiaozhen Kang, Jike Lu, Pengshan Zhao
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表3 不同作物原生淀粉及改性淀粉的DSC热力学特征参数
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Table 3 DSC thermal dynamic parameters of the native and HMT-modified starches in different crops
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淀粉样品 | 起始温度T0/℃ | 峰值温度Tp/℃ | 终止温度Tc/℃ | 糊化范围温度(Tc-T0)/℃ | 热焓值ΔH/(J·g-1) |
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沙米淀粉[27] | 69.77±0.04/72.78±0.04 | 74.16±0.19/78.20±0.17 | 92.25±0.42/92.03±0.32 | 22.48±0.38/19.25±0.28 | 24.37±0.79/21.08±0.26 | 藜麦淀粉[35] | 52.65/54.70 | 58.57/60.75 | 70.57/66.12 | 17.92/14.62 | 2.51/1.43 | 玉米淀粉[36] | 71.60±0.90/92.20±0.37 | 77.30±1.10/96.92±0.84 | 82.11±0.86/103.39±0.65 | 9.51±0.96/10.19±0.95 | 10.07±0.67/5.45±0.49 | 小麦淀粉[32] | 57.69±0.19/60.54±0.11 | 61.88±0.10/80.62±0.06 | 67.47±0.53/105.23±0.05 | 9.78±0.72/44.69±0.06 | 28.26±0.15/4.66±0.28 | 马铃薯淀粉[32] | 60.93±0.18/63.55±0.02 | 64.93±0.06/83.55±0.21 | 73.19±0.18/97.14±0.11 | 12.26±0.01/33.59±0.13 | 18.19±0.07/10.35±0.28 |
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