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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Characterization of Water Binding and Dehydration in Gelatinized Starch
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Characterization of Water Binding and Dehydration in Gelatinized Starch

机译：糊化淀粉中水结合和脱水的表征

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摘要

Using near-infrared spectroscopy and thermogravimetry coupled with differential scanning calorimetry (TG-DSC), we investigated the characteristics of water in starch and the effects of the inner structure of starch on dehydration. The results directly show that the dehydration process is significantly more favorable in native starch than in gelatinized starch. When the starch was heated to 100 °C, the water retention in gelatinized starch was 22.35 per total water content, much greater than that in native starch (4.3%). The hydrogen bond network that changes from native starch to gelatinized starch was simultaneously explored, and the weaker hydrogen bonds were found to be predominant in the hydrogen bond network of gelatinized starch.
机译：我们使用近红外光谱和热重分析结合差示扫描量热法（TG-DSC），研究了淀粉中水的特性以及淀粉内部结构对脱水的影响。结果直接表明，与淀粉糊化淀粉相比，天然淀粉的脱水过程更为有利。当将淀粉加热到100°C时，糊化淀粉的保水率是总水分含量的22.35，远大于天然淀粉（4.3％）的保水率。同时研究了从天然淀粉到糊化淀粉的氢键网络，发现弱的氢键在糊化淀粉的氢键网络中占主导地位。

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