Investigations on the Gelatinization of Rice Starches with Various Amylose Contents by Differential Scanning Calorimetry

以示差掃描熱分析法探討不同直鏈澱粉含量米澱粉之糊化特性

張曙明(Shuh-Ming Chang) ； 劉麗卿(Lih-Ching Liu)

《中央研究院化學研究所集刊》 35期 (1988/03) Pp. 97-105

https://doi.org/10.6522/BICAS.1988.35.11

摘要

使用示差掃描熱分析法探討九種不同直鏈澱粉含量米澱粉之糊化特性。由結果顯示它們在一定量水分存在下加熱糊化時具有其獨特的吸熱特性，其T_o，T_p及T_c分別為62.8-72.5℃，69.3-78.1℃及80.6-86.5℃，糊化熱量與澱粉濃度呈負相關性，較快的加熱速率會降低糊化溫度而醣盼及食鹽之加入會提升糊化溫。至於油脂的加入對糊化溫度及糊化熱量無顯著的差異。

並列摘要

Gelatinization phenomena of nine rice starches with various amylose contents were studied by differential scanning calorimetry which gave gelatinization endotherms with characteristic temperature ranges. T_o, T_p and T_c values for the nine starches studied were 62.8-72.5°C, 69.3-78.1°C and 80.6-86.5°C, respectively, and their gelatinization energy ranged from 2.17 to 2.78 cal per gram of dry starch. A negative correlation was observed between the gelatinization energy and the starch concentration. Rapid heating resulted in lower gelatinization temperatures, while the addition of sugars and salt to the starch/water system caused the shift of gelatinization temperatures to a higher temperature. However, the influence of various sugars on the gelatinization energy was different. The addition of lipids did not cause significant changes on the gelatinization temperatures and the gelatinization energy of the three rice starches studied except the addition of soybean oil on TNu67 and TCW46.