Elgadir M Abd, Bakar J, Zaidul I S M, Rahman R Abdul, Abbas K A, Hashim D M, Karim R
Authors Elgadir, Bakar, Abdul Rahman, Abbas, Hashim, and Karim are with Dept. of Food Technology, Faculty of Food Science and Technology, Univ. Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Author Zaidul is with Dept. of Food Science, Faculty of Food Science and Technology, Univ. Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Direct inquiries to author Bakar (E-mail:
Compr Rev Food Sci Food Saf. 2009 Jul;8(3):195-201. doi: 10.1111/j.1541-4337.2009.00078.x.
This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinations indicate that thermal properties are highly affected by the type of starch, its amylose/amylopectin content, and the presence of other food ingredients such as sugar, sodium chloride, water, milk, hydrocolloids, and meat. When the heating temperatures of the starches were increased, the DSC measurements also showed an increase in the temperatures of the gelatinization (onset [T ], peak [T ], and conclusion [T ]). This may be attributed to the differences in the degree of crystallinity of the starch, which provides structural stability and makes the granule more resistant to gelatinization.
这篇综述文章重点介绍了使用差示扫描量热法（DSC）研究的选定淀粉的热行为，相关数据展示于各种研究出版物中。本概述涵盖了西米、土豆、红薯、木薯、山药和玉米的淀粉。我们的研究表明，热性质受淀粉类型、直链淀粉/支链淀粉含量以及其他食品成分（如糖、氯化钠、水、牛奶、水胶体和肉类）的存在的影响很大。当淀粉的加热温度升高时，DSC测量结果还显示糊化温度（起始温度[T₀]、峰值温度[Tₚ]和结束温度[Tₑ]）也会升高。这可能归因于淀粉结晶度的差异，结晶度提供了结构稳定性，使颗粒更耐糊化。
