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高壓均質(zhì)后小麥淀粉損傷程度和電物性關(guān)聯(lián)研究
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國(guó)家自然科學(xué)基金資助項(xiàng)目（31371719、31171692）和教育部新世紀(jì)優(yōu)秀人才支持計(jì)劃資助項(xiàng)目（NCET-09-0741）


Correlation of Damage Degree and Electrical Conductivity for Homogenized Wheat Starch
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    摘要:

    利用高壓均質(zhì)機(jī)將軟質(zhì)小麥淀粉懸濁液（質(zhì)量分?jǐn)?shù)5%）在20~60 MPa壓強(qiáng)下均質(zhì)。均質(zhì)后淀粉分別進(jìn)行了顯微鏡圖、粒徑分布、DSC測(cè)量、損傷淀粉測(cè)定和通電加熱實(shí)驗(yàn)。結(jié)果表明，小麥淀粉高壓均質(zhì)后糊化性質(zhì)變化不大（60 MPa均質(zhì)后糊化度為1.80%），一部分淀粉顆粒的顯微鏡圖呈現(xiàn)膠體化結(jié)構(gòu)，損傷淀粉的含量從6.56%升高到7.96%。通電加熱過(guò)程中淀粉-KCl懸液電導(dǎo)率隨溫度升高線性增加。不同壓強(qiáng)處理的淀粉電導(dǎo)率-溫度曲線斜率與損傷淀粉含量之間有良好的線性相關(guān)性。

    Abstract:

    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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邱爽,陳浩,范云濤,韓清華,殷麗君.高壓均質(zhì)后小麥淀粉損傷程度和電物性關(guān)聯(lián)研究[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2013,44(Supp2):172-176. Qiu Shuang, Chen Hao, Fan Yuntao, Han Qinghua, Yin Lijun. Correlation of Damage Degree and Electrical Conductivity for Homogenized Wheat Starch[J]. Transactions of the Chinese Society for Agricultural Machinery,2013,44(Supp2):172-176.

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  • 在線發(fā)布日期: 2013-10-21
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