摘要
采用DSC、旋转黏度计、光学显微镜和TEM对小麦淀粉的糊化特性和糊的流变特性进行了研究.结果表明,小麦淀粉的糊化温度较低,较易糊化;剪切速率、淀粉糊的温度、pH值和浓度都会对淀粉糊的黏度产生影响;在光学显微镜和透射电镜下发现,与小麦原淀粉相比,糊化后其颗粒的形貌和聚集状态均发生明显的变化.
The gelatinization property of wheat starch was investigated by DSC, circumvolve viscometer, microscope and TEM. The experiment data show that the gelatinization temperature of wheat starch is 64. 46 ℃, which is the result reported. The temperature, shearing rate, pH value and starch concentration have some effects on the viscosity of paste. The morphology and congregating state of gelatinized wheat starch are different from that of the raw wheat starch under microscope and TEM.
出处
《西安工业大学学报》
CAS
2007年第3期256-259,共4页
Journal of Xi’an Technological University
关键词
小麦淀粉
糊化特性
流变特性
糊化温度
wheat starch
gelatinization characteristics
rheological property
gelatinization temperature
作者简介
强涛（1979-），男，西安工业大学助教，博士研究生，主要研究方向为高分子降解材料．E-mail：qiangta02005@163．com
