乳熟期玉米糊化热力学性质的分析

Pasting Thermodynamic Analysis of Maize in Milky Stage

DOI：10.3969/j.issn.1673-1689.2015.03.010

中文关键词: 乳熟期玉米 糊化热力学性质 饮料加工原料

英文关键词: maize in milky stage,pasting thermodynamic property,beverage processed materials

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中文摘要:

利用差示扫描量热仪(DSC)对18种乳熟期玉米的糊化热力学性质进行研究,探讨玉米中主成分(水分,直链淀粉,支链淀粉及蛋白质质量分数)对其糊化热力学行为的影响,分析其成分与玉米糊化热力学参数之间的相关性。结果表明:水分质量分数、直链淀粉和支链淀粉的质量分数与起始糊化温度(T0)、峰值糊化温度(TP)均为极显著正相关,而与终止糊化温度(TC)、热焓值(ΔH)的相关性均不显著;此外,热焓值(ΔH)与终止糊化温度(TC)是极显著相关。

英文摘要:

The thermodynamic properties of 18 kinds of maize that in milky stage was studied by using differential scanning calorimetry(DSC). Effect of main components(the content of moisture,amylase,amylopectin,and protein) on their thermodynamic behaviors was then analyzed,and the correlations between the main components and their thermodynamic parameters obtained during pasting. The results showed that:the content of moisture,amylase,and amylopectin were all strongly and positively related to onset temperature(T0) and of peak temperature of pasting,but showed insignificant correlation with end temperature(TC) and enthalpy of pasting. In addition,a very significant correlations was found betwwen the end temperature(TC) and enthalpy value.

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