Baks Tim, Bruins Marieke E, Janssen Anja E M, Boom Remko M
Food and Bioprocess Engineering Group, Wageningen University and Research Centre, Biotechnion (Building number 307), Bomenweg 2, 6703 HD, Wageningen, the Netherlands.
Biomacromolecules. 2008 Jan;9(1):296-304. doi: 10.1021/bm700814a. Epub 2007 Dec 8.
The effects of pressure, temperature, and treatment time on the degree of gelatinization were determined with differential scanning calorimetry measurements for wheat starch-water mixtures with starch concentrations varying between 5 and 80 w/w %. Although simple models could be used to describe the degree of starch gelatinization as a function of pressure or temperature, a more complex model based on the Gibbs energy difference had to be used to describe the degree of gelatinization as a function of both pressure and temperature. The experimental and model data were used to construct a phase diagram for 5, 30, and 60 w/w % wheat starch-water mixtures. Data obtained from literature were in accordance with our phase diagrams. These phase diagrams can be used to estimate the degree of gelatinisation after applying a certain pressure and temperature on a starch-water mixture with starch concentrations in the range of 5 and 60 w/w %.
通过差示扫描量热法测量，确定了压力、温度和处理时间对淀粉浓度在5%至80%（重量/重量）之间的小麦淀粉-水混合物糊化程度的影响。虽然可以使用简单模型来描述淀粉糊化程度与压力或温度的关系，但必须使用基于吉布斯自由能差的更复杂模型来描述糊化程度与压力和温度两者的关系。实验数据和模型数据被用于构建5%、30%和60%（重量/重量）小麦淀粉-水混合物的相图。从文献中获得的数据与我们的相图一致。这些相图可用于估计在一定压力和温度下对淀粉浓度在5%至60%（重量/重量）范围内的淀粉-水混合物施加作用后的糊化程度。
