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In situ Gelatinization of Starch using Hot Stage Microscopy
Canhui Cai,Jinwen Cai,Lingxiao Zhao,Cunxu Wei 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.1
Starch gelatinization is important in food processingand industrial use. Granule swelling and gelatinizationtemperature of 11 starches from different plants wereinvestigated in situ using hot stage microscopy duringheating. The amylose content, swelling power, pastingtemperature and thermal property of these starches werealso measured. The results showed that hot stage microscopywas suitable for measuring granule swelling and thegelatinization temperature of starch during heating. Thesectional area swelling percentage of starch granulesmeasured using hot stage microscopy was significantlypositively correlated with the swelling power. The gelatinizationtemperature measured using hot stage microscopy wassignificantly positively correlated with the pasting temperatureand with the thermal property for all 11 starches. For ricestarches with the same crystallinity and similar size, thegelatinization temperature was negatively correlated withthe amylose content and positively correlated with theswelling power and the sectional area swelling percentageat 95ºC.