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甘薯淀粉动力学特性及其回生机理探讨
  • 摘要

    采用流变仪和差示扫描量热仪考察了甘薯淀粉在不同保持时间下的回生过程,发现甘薯淀粉糊化后,在4℃下,支链淀粉结晶、直链淀粉-脂肪复合结晶物和纯直链淀粉结晶的形成和完善是一个动态变化的过程,其动力学模型可用Avrami方程表达.短期回生以直链淀粉结晶为主体,长期回生以支链淀粉结晶为主体,并伴随着直链淀粉链结晶的进一步完善和稳定.

  • 作者

    谭洪卓  谭斌  高虹  檀亦兵  谷文英  TAN Hong-Zhuo  TAN Bin  GAO Hong  TAN Yi-Bing  GU Wen-Ying 

  • 作者单位

    国家粮食局科学研究院,北京,100037;江南大学,食品学院,江苏,无锡,214122/国家粮食局科学研究院,北京,100037/湖北农业科学研究院农产品加工与核农技术研究所,湖北,武汉,430064;江南大学,食品学院,江苏,无锡,214122/江南大学,食品学院,江苏,无锡,214122

  • 刊期

    2008年6期 ISTIC PKU

  • 关键词

    甘薯淀粉  回生  保持时间  结晶Avrami方程 

参考文献
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