脱胚玉米和淀粉挤出物中淀粉-脂热特性分析

摘要

对添加酶制剂的脱胚玉米与添加棕榈酸的玉米淀粉的热特性进行分析,使用热分析法(Differential Scanning Calorimetry,DSC)分析上述物质及其挤出物其升温过程中的热流速率.研究表明,含有一定脂类的脱胚玉米和玉米淀粉在挤压过程中产生淀粉-脂复合物,添加淀粉酶的脱胚玉米挤出物的焓变比未添加酶制剂挤出物的焓变高,表明添加酶制剂使脱胚玉米的挤出物的复合物含量增加.从挤出物制取糖浆的DE值和淀粉转化率表明,挤压过程中产生的复合物对糖浆DE值和转化率影响较小,为加酶挤出物在实验室制取糖浆的顺利开展提供了理论依据.%The thermal properties of degermed corn with amylase and corn starch with palmitic acid was analyzed used Differential Scanning Calorimetry(DSC).The paper studied the heat flow of the native material and the extrudates.The thermal characteristic curves and enthalpy change of differential scanning calorimetry had shown that the lipid complexed with starch during extrusion.The DE value and starch conversion had shown that the complex was less influenced the DE value and starch conversion of the extrudates which provided the science support theoretically in lab.