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1 6 5 Vol. 6 No Journal of Food Safety and Quality May., 2015 尚佳萃, 刘洁 *, 刘亚伟 (, ) 摘要 :,,,,,,,, 关键词 : ; ; Research progress of methods for measuring the thermodynamic properties of acetate starch SHANG Jia-Cui, LIU Jie *, LIU Ya-Wei (College of Grain, Oil and Food, Henan University of Technology, Zhengzhou , China) ABSTRACT: Acetate starch have many advantages, compared with the native starch, such as lower gelatinization temperature, higher viscosity and transparency, difficult to form gel, good film-forming property and so on. The thermodynamic properties of acetate starch are different with different substitution degree. The methods for detecting the thermodynamic properties of acetate starch are summarized in this paper. The main measuring instruments are differential scanning calorimetry, brabender amylo viscograph and polarizing microscope. The factors of these methods included the substitution degree of acetate starches, the origins of starch, starch granular size and the reaction reagents, etc. The applications of acetate starches in food are also summarized briefly. Low substitution degree of acetate starches are added in the frozen food as thickening agent, emulsifier and stabilizer, making the structure and the flavor of food to be better, improving freeze-thaw stability and storage property of food, and improving food processing performance and product quality. Analyzing the thermodynamic and other properties of the modified starch have a special role in improving the technology and functionality of modified starch. KEY WORDS: acetate starch; thermodynamic properties; determination 基金项目 : (2013CXRC03) Fund: Supported by Plan for Scientific Innovation Talent of Henan University of Technology (2013CXRC03) * 通讯作者 :,, gongda8407@163.com *Corresponding author: LIU Jie, Associate Professor, College of Grain, Oil and Food, Henan University of Technology, No. 100, Lianhua Avenue, Zhengzhou , China. gongda8407@163.com

2 5, : 引言,,,,, [1] C 2 C 3 C 6,, [2],, ;,, [3-5],,,,,, [6-7] ph [8-11], [12-14] ; 0.5%~2.5%, [15],, [16-19],, [24] DSC,,, 影响因素 DSC, 1 [4] DSC :, T m , T m , T m 210 T m,,,, [25], 2 热力学特性测定 2.1 差示扫描量热仪 (DSC), DSC [20] DSC,,,,, DSC [21] DSC,, [22] DSC, DSC ( ΔH) [23] DSC,,,, DSC 1 Fig. 1 DSC curves of native corn starch and starch acetates DS: a. 0.00; b. 0.20; c , 1 [26],,,

3 [27] 2.2 布拉班德粘度仪 (BV) [28], [29],, 2 h,, g;,,, [30],,, [20],,, [31-32],,,,,, [5, 33],,, [6] 影响因素 [34],,,,,,,, [35],,, [36], [37] Table 1 (g/100 g ) 表 1 相同取代度的马铃薯及玉米淀粉的热特性差异 Difference of thermal properties of potato and corn starches with the same substitution degree T 0 ( ) T p ( ) T c ( ) ΔH(J/g) T 0 ( ) T p ( ) T c ( ) ΔH(J/g) Table 2 表 2 豆类淀粉不同试剂改性后的热特性 Thermal characteristics of the bean starch modified with different reagents T 0 ( ) ΔH(J/g) T 0 ( ) ΔH(J/g) T 0 ( ) ΔH(J/g)

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untitled 20 1 2010 10 Vol.20 Special 1 The Chinese Journal of Nonferrous Metals Oct. 2010 1004-0609(2010)S1-s0127-05 Ti-6Al-4V 1 2 2 (1. 710016 2., 710049) 500~1 000 20 Ti-6Al-4V(TC4) TC4 800 TC4 800 TC4 TC4 800