| 玉米淀粉的热力学性质与消化性 |
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| 引用本文： | 黄强,王婵,罗发兴,扶雄,张斌.玉米淀粉的热力学性质与消化性[J].华南理工大学学报(自然科学版),2011,39(9):7-11. |
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| 作者姓名： | 黄强 王婵 罗发兴 扶雄 张斌 |
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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： | 广东省高校优秀青年创新人才培养计划资助项目(x2qsN9100250); 广州市科技计划项目(2010C6—I00031); 华南理工大学中央高校基本科研业务费专项资金资助项目(2009ZM0058) |
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| 摘 要： | 对4种不同直链/支链淀粉含量的玉米淀粉(蜡质玉米淀粉、普通玉米淀粉、Hylon Ⅴ和Hylon Ⅶ)的热力学性质及体外消化性进行测定,进一步分析了淀粉热力学性质与消化性的关系.结果表明:高支(蜡质和普通)玉米淀粉与高链玉米淀粉(Hylon Ⅴ和Hylon Ⅶ)的热力学性质存在显著差异；高支玉米淀粉的起糊温度在70℃左右...
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| 关 键 词： | 玉米淀粉 直链淀粉 热力学性质 消化性 |
Thermodynamic Property and Digestibility of Corn Starches |
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| Huang Qiang,Wang Chan,Luo Fa-xing,Fu Xiong,Zhang Bin.Thermodynamic Property and Digestibility of Corn Starches[J].Journal of South China University of Technology(Natural Science Edition),2011,39(9):7-11. |
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| Authors: | Huang Qiang Wang Chan Luo Fa-xing Fu Xiong Zhang Bin |
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| Institution: | Huang Qiang Wang Chan Luo Fa-xing Fu Xiong Zhang Bin(School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China) |
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| Abstract: | Four kinds of corn starches with different amylose/amylopectin contents,namely,waxy corn starch,normal corn starch,Hylon Vand Hylon VII,were investigated in the aspects of thermodynamic property and in vitro digestibility,and the relationship between the two properties was further analyzed.It is found that the thermodynamic property difference between the native high-amylopectin(waxy and normal) corn starches and the high-amylose(Hylon Vand Hylon VII) ones is great,that the pasting temperatures of the high-... |
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| Keywords: | corn starch amylose thermodynamic property digestibility |
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