期刊论文

Thermodynamic Analysis of the Effect of Sodium Alginate and Calcium Chloride on Rice Starch Retrogradation

中文

食品科学

1002-6630

2019

40

2

6-11

10.7506/spkx1002-6630-20171120-261

国家自然科学基金青年科学基金项目(31401646) 湖南省自然科学基金项目(2017JJ3522) 粮油深加工与品质控制湖南省2011协同创新项目(湘教通[2013]448号).

本校为第一机构

为探究海藻酸钠与氯化钙对大米淀粉回生的影响机理,采用差示扫描量热仪研究海藻酸钠与氯化钙对大米淀粉回生热力学特性的影响,采用Avrami模型分析大米淀粉的回生动力学参数,并用热重分析法验证影响结果.结果 表明:3 mmol/L氯化钙组、质量分数0.9％海藻酸钠组及其混合物分别使大米淀粉的糊化峰值温度提高1.0％、1.1％和2.2％,使糊化焓提高4.7％、14.0％和21.4％;储藏21d后,氯化钙对大米淀粉的回生没有显著性影响(P＜0.05),质量分数0.6％的海藻酸钠及其与氯化钙混合物分别使大米淀粉的回生焓降低23.7％和27.6％,使回生率降低33.9％和36％;氯化钙、海藻酸钠(0.9％)及其混合物使大米淀粉的成核方式由...

In order to explore the affecting mechanism of sodium alginate and calcium chloride on the retrogradation of rice starch, the effect of sodium alginate and calcium chloride on the thermodynamic properties of rice starch retrogradation was investigated using a differential scanning calorimeter and confirmed by thermogravimetric analysis. An Avrami model was used to analyze the kinetic parameters. The results showed that 3 mmol/L calcium chloride, 0.9% sodium alginate and their mixture increased the gelatinization peak temperature by 1.0%, 1.1% and 2.2%, and the gelatinization enthalpy by 4.7%, ...