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Effects of Heat-Moist Treatment on the Granule Property of Potato Starch
Author(s): 
Pages: 8-10
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  马铃薯淀粉湿热处理颗粒特性;
Abstract: 湿热处理前后马铃薯淀粉的部分颗粒形貌发生一定程度变化.随着热处理温度的提高,淀粉的结晶结构发生较大变化,表现为特征峰的部分融合、峰强度的下降以及结晶度的降低.处理前后的X射线图谱表明,处理后的马铃薯淀粉已经失去了原有的B型结晶结构,趋向于非晶态.淀粉的DSC图谱表明,湿热处理后淀粉的相变焓降低,随着温度的升高相变焓有所回升.
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