明胶化淀粉中水分结合和脱水的特性研究。

Characterization of water binding and dehydration in gelatinized starch.

机构信息

Feed Safety Reference Laboratory of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China.

出版信息

J Agric Food Chem. 2011 Jan 12;59(1):256-62. doi: 10.1021/jf103523u. Epub 2010 Dec 2.

DOI:10.1021/jf103523u

PMID:21126005

Abstract

Using near-infrared spectroscopy and thermogravimetry coupled with differential scanning calorimetry (TG-DSC), we investigated the characteristics of water in starch and the effects of the inner structure of starch on dehydration. The results directly show that the dehydration process is significantly more favorable in native starch than in gelatinized starch. When the starch was heated to 100 °C, the water retention in gelatinized starch was 22.35 per total water content, much greater than that in native starch (4.3%). The hydrogen bond network that changes from native starch to gelatinized starch was simultaneously explored, and the weaker hydrogen bonds were found to be predominant in the hydrogen bond network of gelatinized starch.

摘要

采用近红外光谱和热重分析（TG-DSC）联用技术，研究了淀粉中水分的特征以及淀粉内部结构对脱水的影响。结果直接表明，天然淀粉的脱水过程明显比糊化淀粉更有利。当淀粉加热到 100°C 时，糊化淀粉中的持水量为总含水量的 22.35%，远高于天然淀粉（4.3%）。同时还探索了由天然淀粉转变为糊化淀粉过程中氢键网络的变化，发现糊化淀粉氢键网络中主要存在较弱的氢键。