| 冷冻干燥处理后糊化玉米淀粉的性质 |
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| 引用本文： | 张本山,高凌云,陈福泉.冷冻干燥处理后糊化玉米淀粉的性质[J].华南理工大学学报(自然科学版),2010,38(8). |
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| 作者姓名： | 张本山 高凌云 陈福泉 |
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| 作者单位： | 华南理工大学,轻工与食品学院,广东,广州,510640 |
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| 基金项目： | 国家科技支撑计划项目，广东省科技计划项目 |
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| 摘 要： | 采用真空冷冻干燥技术对糊化的玉米淀粉进行干燥,通过扫描电子显微镜、Bra-bender黏度计以及X射线衍射仪等对其理化性质进行系统研究,同时与滚筒干燥的预糊化淀粉以及原淀粉的性质进行对比.发现冻干后的糊化淀粉具有以下特点:多数呈现疏松多孔的结构,少数呈现碎片状;其Brabender黏度曲线的趋势与滚筒干燥的糊化淀粉有显著的差异,与原淀粉类似;X射线衍射谱具有与滚筒干燥的预糊化淀粉相类似的弥散峰特征,峰强度略小于预糊化淀粉;颗粒粒径最大,为110.468μm;冷水可溶性较差,透明度较低,稍高于原淀粉;属于剪切稀化体系,表观黏度较低,冻融稳定性优异.
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| 关 键 词： | 糊化 淀粉 冷冻干燥 滚筒干燥 |
| 收稿时间： | 2010-3-8 |
| 修稿时间： | 2010-4-5 |
Properties of Gelatinized Corn Starch After Freeze-Drying |
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| Zhang Ben-shan,Gao Ling-yun,Chen Fu-quan.Properties of Gelatinized Corn Starch After Freeze-Drying[J].Journal of South China University of Technology(Natural Science Edition),2010,38(8). |
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| Authors: | Zhang Ben-shan Gao Ling-yun Chen Fu-quan |
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| Abstract: | Freeze-dried gelatinized corn starch was obtained by using vacuum freeze drying technology. Physicochemical property were systematically studied by SEM, Brabender viscoamylograph,XRD and so on.Meanwhile, comparisons were made with commercially available pregelatinized corn starch made by drumdrying and the native starch.The results were shown that: Majority of the freeze-dried gelatinized starch were with loose and porous structure, some were with fragmentary apperance; The trend in Brabender viscosity curve was similar with the native starch, great different with pregelatinized starch; The freeze-dried gelatinized starch had the same unsharp peak with the pregelatinized starch, but the peak intensity is weaker; Rheology study showed a shear thinning system, apparent viscosity was lower than both the native starch and the pregelatinized starch; freeze thawing stability was much more excellent than other two starch. |
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| Keywords: | gelatinized starch freeze-dried drumdrying |
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