Laboratory of Food Technology and Engineering (FTE), Department of Food Safety and Food Quality (BW07), Faculty of Bioscience Engineering (FBW), Ghent University, Coupure Links 653, B-9000 Gent, Belgium.
Carbohydr Polym. 2013 Jul 25;96(2):560-7. doi: 10.1016/j.carbpol.2012.10.076. Epub 2012 Nov 9.
Pasting experiments of waxy potato and waxy maize starch systems were set up in which temperatures close to the gelatinization temperature were selected (67.5, 70 and 72.5°C). DSC measurements showed that under these conditions small fractions of the starches remained ungelatinized. During the pasting process two different shear rates were imposed (50s(-1) and 150s(-1)) to investigate the shear stability of the different starch containing systems. Swelling of the granules occurred in a more controlled manner and granule breakdown during pasting could be limited. As a result of these heating conditions more swollen granules are present, as confirmed by laser light diffraction. This positive effect was clearly noticeable in the flow curves of the cooled pastes. Xanthan gum addition could further reduce breakdown either by restricting the swelling or by stabilizing the granules. At higher starch contents the former is most likely dominating.
蜡质马铃薯和蜡质玉米淀粉体系的糊化实验在接近糊化温度的条件下进行（67.5、70 和 72.5°C）。DSC 测量表明，在这些条件下，淀粉的小部分仍未糊化。在糊化过程中，施加了两种不同的剪切速率（50s(-1)和 150s(-1))，以研究不同含淀粉体系的剪切稳定性。颗粒发生溶胀的方式更加受控，糊化过程中的颗粒分解可以受到限制。由于这些加热条件，更多的膨胀颗粒存在，这一点可以通过激光光衍射得到证实。这种积极的影响在冷却糊的流动曲线中明显可见。黄原胶的添加可以通过限制溶胀或稳定颗粒来进一步减少分解。在较高的淀粉含量下，前者更有可能占主导地位。
