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当前位置: 首页 > 文章 > 高压均质后小麦淀粉损伤程度和电物性关联研究 农业机械学报 2013,44 (2) 172-176
Position: Home > Articles > Correlation of Damage Degree and Electrical Conductivity for Homogenized Wheat Starch Transactions of the Chinese Society for Agricultural Machinery 2013,44 (2) 172-176

高压均质后小麦淀粉损伤程度和电物性关联研究

作  者：
邱爽;陈浩;范云涛;韩清华;殷丽君
单  位：
中国农业机械化科学研究院;中国农业大学食品科学与营养工程学院
关键词：
小麦淀粉;损伤淀粉;电导率;高压均质
摘  要：
利用高压均质机将软质小麦淀粉悬浊液(质量分数5%)在20~60 MPa压强下均质。均质后淀粉分别进行了显微镜图、粒径分布、DSC测量、损伤淀粉测定和通电加热实验。结果表明,小麦淀粉高压均质后糊化性质变化不大(60 MPa均质后糊化度为1.80%),一部分淀粉颗粒的显微镜图呈现胶体化结构,损伤淀粉的含量从6.56%升高到7.96%。通电加热过程中淀粉-KCl悬液电导率随温度升高线性增加。不同压强处理的淀粉电导率-温度曲线斜率与损伤淀粉含量之间有良好的线性相关性。
译  名：
Correlation of Damage Degree and Electrical Conductivity for Homogenized Wheat Starch
作  者：
Qiu Shuang;Chen Hao;Fan Yuntao;Han Qinghua;Yin Lijun;College of Food Science and Nutritional Engineering,China Agricultural University;Chinese Academy of Agricultural Mechanization Sciences;
关键词：
Wheat starch Damaged starch Electrical conductivity Homogenization
摘  要：
The starch damaging,gelatinization properties and electrical conductivity were investigated during ohmic heating for soft wheat starch suspension(5%) after a homogenization treatment at a series of pressures ranging from 20 to 60 MPa.DSC analysis indicated that gelatinization properties varied insignificantly(gelatinization degree was 1.80% at 60 MPa),and microscopy showed that most treated starch granules stayed originally.As a result,the amount of damaged starch of homogenized starch suspensions ascended from 6.56% to 7.96%.The electrical conductivity of native starch suspension increased linearly during ohmic heating.Slopes of electrical conductivity-temperature curve of homogenized starch suspensions during ohmic heating highly correlated to the amount of damaged starches in the suspensions.

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