STUDIES ON THE GELATINIZATION RATE OF RICE AND POTATO STARCHES

被引：67

作者：

KUBOTA, K

HOSOKAWA, Y

SUZUKI, K

HOSAKA, H

机构：

[1] Dept of Food Chemistry & Technology, Faculty of Fisheries & Animal Husbandry, Hiroshima University, Hiroshima, 720

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb06446.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The gelatinization rate of rice and potato starches were investigated. The rheological method, using a capillary tube viscometer, was applied for the measurement of the gelatinization degree. The gelatinization rates were measured for the rice and potato starches at temperature ranges of 70˜85 and 60˜63 °C respectively. The rate parameter in the rate equation was given as the Arrhenius equation. The equivalent values of the activation energy for the rice and potato starches were about 14 and 230 kcal/g‐mol respectively. We concluded that the gelatinization rate of starches is limited by the chemical reaction rate and/or the physical transforming rate of starch components with water. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1394 / 1397

页数：4

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