Buttery R G, Glenn G M, Stern D J
Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 947l0.
J Agric Food Chem. 1999 Dec;47(12):5206-8. doi: 10.1021/jf990495f.
Wheat starch based microcellular foam (MCF) forms of (dry) starch possess a significant percentage of micropores in the range of 5-14 A. The present study confirmed earlier preliminary studies that MCF starch (in a 0.25-1.0 mm diameter bead form) is effective in sorbing and lowering the headspace partial pressure of many volatile compounds in a manner similar (although less efficient) to that exhibited by other microcavity sorbants such as charcoal. It was found that the proportion of polar compounds sorbed was much greater than the proportion of nonpolar compounds. A major portion of the sorbed volatile compound was readily displaced from the MCF microcellular starch by the addition of water. These properties make this form of edible starch a potential useful carrier of flavor compounds for dried foods.
基于小麦淀粉的（干燥）淀粉微孔泡沫（MCF）形式具有大量孔径在5 - 14埃范围内的微孔。本研究证实了早期的初步研究结果，即MCF淀粉（直径为0.25 - 1.0毫米的珠状形式）能够有效地吸附并降低许多挥发性化合物的顶空分压，其方式与其他微腔吸附剂（如木炭）类似（尽管效率较低）。研究发现，被吸附的极性化合物的比例远大于非极性化合物的比例。通过添加水，大部分被吸附的挥发性化合物很容易从MCF微孔淀粉中被置换出来。这些特性使这种可食用淀粉形式成为干燥食品中风味化合物的潜在有用载体。
