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Application of Differential Scanning Calorimetryin Study of Starch Gelatinization Sun Xiuping, Yu Jiugao*, Liu Yanqi Abstract The applications of differential scanning calorimetry(DSC)
technology in the study of starch thermodynamic properties, especially starch
gelatinization, and the relevant problems are reviewed. The study of starch gelatinization
and the effects of amylose content, salt, salt concentration and water content on the
starch gelatinization are introduced respectively. Several starch gelatinization
mechanisms are described. The methods by means of DSC curves for predicting the structures
of starch and starch-water systems are discussed.
DSC分析方法在淀粉凝胶化研究中的应用 孙秀萍 于九皋* 刘延奇 摘要 综述了近年来DSC技术在淀粉热力学性质特别是淀粉凝胶化性质研究中的重要贡献及与凝胶化相关的一些问题。分别介绍了直链淀粉含量、盐的种类和浓度及体系湿含量对淀粉凝胶化性质的影响，阐述了淀粉凝胶化作用机制，并对利用DSC曲线预测淀粉、淀粉-水体系结构特性的方法进行了探讨。关键词 DSC 淀粉 凝胶化 直链淀粉 孙秀萍 女，25岁，硕士生，现从事天然聚合物修饰改性及功能化研究。*联系人2002-07-21收稿，2002-12-31修回 |