A MODEL FOR QUANTITATING ENERGY AND DEGREE OF STARCH GELATINIZATION BASED ON WATER, SUGAR AND SALT CONTENTS

被引：29

作者：

CHINACHOTI, P ^{[1
]}

STEINBERG, MP ^{[1
]}

VILLOTA, R ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06805.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A mathematical model defining the relation of moisture, sucrose and salt on the degree of starch gelatinization obtained from DSC, was developed. As moisture increased to 1.0g water, gelatinization rose to 85% and was complete at 1.5g water. Addition of 5% to 15% sucrose had no effect between 0.5 and about 0.8g water, but at higher moistures degree of gelatinization decreased with increasing sucrose. Salt showed a similar effect. The model covered 30% to 80% water, 0% to 15% sucrose, and 0% to 7.5% salt (R2=0.94). A test application of the model extended to rice and wheat starch, showed some correlation, but not conclusively. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：543 / 546

页数：4

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