Glass transition temperature of starches with different amylose/amylopectin ratios

被引：90

作者：

Liu, Peng ^{[2
]}

Yu, Long ^{[1
,2
]}

Wang, Xueyu ^{[2
]}

Li, Dan ^{[2
]}

Chen, Ling ^{[2
]}

Li, Xiaoxi ^{[2
]}

机构：

[1] Commonwealth Sci & Ind Res Org Mat Sci & Engn, Melbourne, Vic 3169, Australia

[2] S China Univ Technol, CPFRR, Sch Light Ind & Food, ERCPSP, Guangzhou, Guangdong, Peoples R China

来源：

JOURNAL OF CEREAL SCIENCE | 2010年 / 51卷 / 03期

关键词：

Starch; Glass transition temperature; Amylose/amylopectin; High-speed DSC; DSC HYPER-DSC; SCANNING CALORIMETRY; GELATINIZATION; POLYMORPHS; GRANULES; FILMS;

D O I：

10.1016/j.jcs.2010.02.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The glass transition temperatures (T(g)) of starch with different amylose/amylopectin ratios were systematically studied by a high-speed DSC. The cornstarches with different amylose contents (waxy 0; maize 23, G50 50 and G80 80) were used as model materials. The high heating speed (up to 300 degrees C/min) allows the weak Tg of starch to be visible and the true Tg was calculated by applying linear regression to the results from different heating rates. It is confirmed for the first time, that the higher the amylose content is, the higher the Tg is for the same kind of starch. The sequence of true Tg of cornstarch is G80 > G50 > maize > waxy when samples contain the same moisture content, which corresponds to their amylose/amylopectin ratio. It was found that Tg was increased from about 52 to 60 C with increasing amylose content from 0 to 80 for the samples containing about 13% moisture. The microstructure and phase transition were used to explain this phenomenon, in particular the multiphase transitions that occur in high-amylose starches at higher temperatures, and the gel-ball structure of gelatinized amylopectin. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：388 / 391

页数：4

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