In situ gelatinization of starch using hot stage microscopy

被引：20

作者：

Cai, Canhui ^{[1
]}

Cai, Jinwen ^{[1
]}

Zhao, Lingxiao ^{[1
]}

Wei, Cunxu ^{[1
]}

机构：

[1] Yangzhou Univ, Minist Educ, Key Labs Crop Genet & Physiol Jiangsu Prov & Plan, Yangzhou 225009, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2014年 / 23卷 / 01期

基金：

中国国家自然科学基金;

关键词：

starch; heating; swelling; gelatinization temperature; hot stage microscopy; PHYSICOCHEMICAL PROPERTIES; STRUCTURAL-CHANGES; POTATO STARCH; WAXY; RICE; RETROGRADATION; AMYLOSE; BARLEY; LEVEL; WHEAT;

D O I：

10.1007/s10068-014-0003-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Starch gelatinization is important in food processing and industrial use. Granule swelling and gelatinization temperature of 11 starches from different plants were investigated in situ using hot stage microscopy during heating. The amylose content, swelling power, pasting temperature and thermal property of these starches were also measured. The results showed that hot stage microscopy was suitable for measuring granule swelling and the gelatinization temperature of starch during heating. The sectional area swelling percentage of starch granules measured using hot stage microscopy was significantly positively correlated with the swelling power. The gelatinization temperature measured using hot stage microscopy was significantly positively correlated with the pasting temperature and with the thermal property for all 11 starches. For rice starches with the same crystallinity and similar size, the gelatinization temperature was negatively correlated with the amylose content and positively correlated with the swelling power and the sectional area swelling percentage at 95A degrees C.

引用

页码：15 / 22

页数：8

共 32 条

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