摘要
:研究了不同的储存温度下淀粉糊中抗性淀粉的含量。发现抗性淀粉的形成符合晶体的结晶理论 ,即在低温下成核速率最快 ,而在较高温度下晶体的成长速率最快。进一步研究了切变温度对抗性淀粉形成的影响。证实低温下淀粉糊中凝胶的形成阻碍了直链淀粉的进一步结晶。而 12
The resistant starch contents in amylodextrin at different incubation temperatures were studied. It was found that the formation of resistant starch was conformed to the crystallization theory. The nucleation rate at low temperature was higher and the propagation rate of crystal at higher temperature was faster. The influence of the incubation temperature on the formation of resistant starch was further studied. It was proved that the gelatination formation in amylodextrin at low temperature would hinder the amylose from further crystallizing. However autoclaving at 121 ℃ could remove the gelatination structure formed at low incubution temperature.
出处
《粮食与饲料工业》
CAS
2001年第8期37-38,共2页
Cereal & Feed Industry
关键词
抗性淀粉
温度
回生
结晶过程
形成
resistant starch
temperature
retrogradation
crystallization
