| 米制松糕回生机理的研究 |
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| 引用本文： | 纪莹,周恵明.米制松糕回生机理的研究[J].大连民族学院学报,2012,14(5):449-452. |
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| 作者姓名： | 纪莹 周恵明 |
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| 作者单位： | 大连民族学院 |
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| 基金项目： | 中央高校基本科研业务费专项资金资助项目（DC10040109） |
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| 摘 要： | 通过对米制松糕贮存过程的热特性和结晶特性的研究，探讨松糕的老化机理。从样品的粘度特性分析可知，松糕的峰值粘度、低谷粘度、崩解值、最终粘度和回复值随贮存时间的延长逐渐增大，峰值时间随贮存时间的延长而逐渐减少，糊化温度降低；松糕淀粉主要的红外光谱说明淀粉颗粒中无定形分子迅速减少，有序分子逐渐增多，即淀粉的结晶度增加。通过热力学性质的分析表明，支链淀粉重结晶含量，即回生程度增加。
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| 关 键 词： | 松糕 淀粉 回生 |
Study on the Mechanism of Starch Retrogradation of MiGao |
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| Institution: | JI Ying,ZHOU Hui-ming(1.College of Life Sciences,Dalian Nationalities University,Dalian Liaoning 116605,China;2.School of Food Science and Technology,Southern Yangtze University,Wuxi Jinangxu 214122,China) |
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| Abstract: | The object of the research is to characterize changes in starch of MiGao during storage.The most significant change in the pasting curve is the increase in peak viscosity over time measured with a Rapid Visco Analyser.FT-IR indicates a reduced amount of amorphous material,giving a more organised starch because retrogradation commenced.Differential scanning calorimetry is used to follow changes of starch retrogradation in MiGao crumb,as we expected,retrogradation enthalpy increased with the storage time.All the results show that the main mechanism underlying the changes in properties is suggested be slow amylopectin crystallization. |
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| Keywords: | MiGao starch retrogradation |
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