Pasting Thermodynamic Analysis of Maize in Milky Stage

doi:10.3969/j.issn.1673-1689.2015.03.010

Home > Archive>Volume 34, Issue 3, 2015 >291-294. DOI:10.3969/j.issn.1673-1689.2015.03.010

Pasting Thermodynamic Analysis of Maize in Milky Stage
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                        10.3969/j.issn.1673-1689.2015.03.010
                    
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Abstract:

The thermodynamic properties of 18 kinds of maize that in milky stage was studied by using differential scanning calorimetry(DSC). Effect of main components(the content of moisture,amylase,amylopectin,and protein) on their thermodynamic behaviors was then analyzed,and the correlations between the main components and their thermodynamic parameters obtained during pasting. The results showed that:the content of moisture,amylase,and amylopectin were all strongly and positively related to onset temperature(T0) and of peak temperature of pasting,but showed insignificant correlation with end temperature(TC) and enthalpy of pasting. In addition,a very significant correlations was found betwwen the end temperature(TC) and enthalpy value.

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TANG Mingxia, CHEN Hui, GU Yongjian, YUAN Chunxin. Pasting Thermodynamic Analysis of Maize in Milky Stage[J]. Journal of Food Science and Biotechnology,2015,34(3):291-294.

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Online: April 16,2015
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