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以普通玉米粉、普通玉米淀粉、高直链玉米粉和高直链玉米淀粉为材料,比较玉米粉和玉米淀粉在理化特性上的差异。结果表明:在扫描电镜(SEM)下,蛋白质、脂肪等物质附着、包埋或填充在淀粉颗粒的表面和空隙中;热特性(DSC)测试显示,高直链玉米粉和淀粉的T_0(起始温度)、T_p(峰值温度)和T_c(终止温度)高于普通玉米粉和淀粉,高直链玉米粉和淀粉的吸热焓小于普通玉米粉和淀粉,玉米粉的吸热焓大于淀粉;快速粘度分析(RVA)测试显示,普通玉米粉的最低粘度和峰值粘度小于普通玉米淀粉,高直链玉米则相反。普通玉米粉和高直链玉米粉的衰减值、最终粘度、回生值均大于淀粉;玉米粉的溶解度和膨胀势高于玉米淀粉。蛋白质、脂肪等非淀粉成分可以与淀粉颗粒结合,增加玉米粉的吸热焓,提高冷热稳定性、溶解度和膨胀势。
The differences of physicochemical properties between corn starch and corn starch were compared with ordinary corn starch, common corn starch, high linear corn starch and high linear corn starch. The results showed that under the scanning electron microscope (SEM), proteins, lipids and other substances adhered to, embedded or filled in the surface of starch granules and voids. The DSC test showed that the T_0 (initial temperature ), T_p (peak temperature) and T_c (termination temperature) were higher than that of common corn flour and starch. The enthalpy of endotherm of high-amylose corn starch and starch was lower than that of common corn flour and starch. The enthalpy of endothermic of corn flour was higher than that of starch. RVA) tests showed that the lowest viscosity and peak viscosity of common corn meal is less than that of normal corn starch, while the high-index corn is the opposite. Attenuation value, final viscosity and regeneration value of common corn flour and high linear corn flour were all greater than those of starch. The solubility and swelling capacity of corn flour were higher than those of corn starch. Non-starch components such as protein and fat can be combined with starch granules to increase the endothermic enthalpy of the corn flour and improve the stability of the cold and the heat, the solubility and the swelling potential.