干燥温度、含水量和加热速率对玉米淀粉糊化的影响。

Influence of drying temperature, water content, and heating rate on gelatinization of corn starches.

作者信息

Altay Filiz, Gunasekaran Sundaram

机构信息

Department of Biological Systems Engineering, 460 Henry Mall, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.

出版信息

J Agric Food Chem. 2006 Jun 14;54(12):4235-45. doi: 10.1021/jf0527089.

DOI:10.1021/jf0527089

PMID:16756352

Abstract

The gelatinization properties of starch extracted from corn and waxy corn dried at different temperatures were determined at various water contents and heating rates by differential scanning calorimetry. All gelatinization transition temperatures increased with drying temperature and heating rate. Onset and peak temperatures remained relatively constant, whereas end temperature decreased in the presence of excess water. The gelatinization enthalpy (deltaH(g)) of corn starch decreased with drying temperature at 50% water; however, it remained constant for waxy corn starch. The effects of water content and heating rate on deltaH(g) were dependent on each other. The minimum water levels required for gelatinization of starch extracted from corn dried at 20 and 100 degrees C are 21 and 29%, respectively. The activation energy (E(a)) was calculated using an Arrhenius-type equation and two first-order models; the degree of conversion (alpha) was predicted using a newly proposed model that produced good results for both E(a) and alpha.

摘要

通过差示扫描量热法在不同含水量和加热速率下测定了在不同温度下干燥的玉米和糯玉米中提取的淀粉的糊化特性。所有糊化转变温度均随干燥温度和加热速率的升高而升高。起始温度和峰值温度保持相对恒定，而在水分过量的情况下终了温度下降。在含水量为50%时，玉米淀粉的糊化焓（ΔH(g)）随干燥温度的升高而降低；然而，糯玉米淀粉的糊化焓保持恒定。含水量和加热速率对ΔH(g)的影响相互依赖。在20℃和100℃下干燥的玉米中提取的淀粉糊化所需的最低水分含量分别为21%和29%。使用阿伦尼乌斯型方程和两个一级模型计算活化能（E(a)）；使用新提出的模型预测转化率（α），该模型对E(a)和α均产生了良好的结果。