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  • 标题:米澱粉のアミロース・脂質複合体の融解に対する食塩, 砂糖および酢の影響
  • 作者:日比 喜子
  • 期刊名称:日本家政学会誌
  • 印刷版ISSN:0913-5227
  • 电子版ISSN:1882-0352
  • 出版年度:2002
  • 卷号:53
  • 期号:8
  • 页码:805-810
  • DOI:10.11428/jhej1987.53.805
  • 出版社:The Japan Society of Home Economics
  • 摘要:

    The effects of salt (sodium chloride), sugar (saccharose) and vinegar (acetic acid) on the gelatinization of rice starch was examined by a thermal analysis. A low heating rate resulted in a new endothermic peak appearing at a temperature higher than the melting temperature of the amylose-lipid complex in the presence of either salt or vinegar. This endothermic peak temperature, reflecting the gelatinization of rice starch, was higher in the presence of vinegar. The presence of salt, sugar or vinegar hardly affected the enthalpy for dissolution of the crystalline structure derived from amylopectin, but did affect the thermal behavior of the amylose-lipid complex.

  • 关键词:米澱粉; アミロース・脂質複合体; 示差熱分析; 食塩; 砂糖; 酢
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