左春柽, 张守勤, 马成林, 王丽红. 玉米淀粉高压糊化动力学的初步探讨[J]. 农业工程学报, 1997, 13(1): 177-180.
    引用本文: 左春柽, 张守勤, 马成林, 王丽红. 玉米淀粉高压糊化动力学的初步探讨[J]. 农业工程学报, 1997, 13(1): 177-180.
    shu
    Zuo Chun-cheng, Zhang Shou-qin, Ma Cheng-lin, Wang Li-hong. Preliminary Approach About Maize Starch Gelatinization Dynamics Under High Pressure[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 1997, 13(1): 177-180.
    Citation: Zuo Chun-cheng, Zhang Shou-qin, Ma Cheng-lin, Wang Li-hong. Preliminary Approach About Maize Starch Gelatinization Dynamics Under High Pressure[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 1997, 13(1): 177-180.
    shu

    玉米淀粉高压糊化动力学的初步探讨

    Preliminary Approach About Maize Starch Gelatinization Dynamics Under High Pressure

      摘要
    • 摘要: 通过计算玉米淀粉高压糊化的动力学参数认为，作为能独立改变物质状态的两种因素—压力和热，它们使淀粉糊化的反应同属一级反应，由此根据已有的热糊化动力学理论提出了保压时间与淀粉糊化度的动力学关系式，解释了高压淀粉糊化机理和影响糊化速度的因素

       

      Abstract: The dynamics parameter of gelatinization of maize starch under high pressure was calculated. The results show that the reactions, produced by high pressure and by heating are belong to first stage reaction. According to this result and the heating gelatinization dynamics,the gelatinization dynamics equation of maize starch under high pressure was achieved.The mechanism of maize starch gelatinization and the factor of gelatinization rate under high pressure was also explained.

       

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