期刊论文

中文

食品科技

1005-9989

2020

45

3

267-273

10.13684/j.cnki.spkj.2020.03.048

湖北省高等学校优秀中青年科技创新团队计划项目(T201616) 襄阳市科学研究开发课题(食品加工高新技术平台建设项目)。

本校为其他机构

发芽是改善谷物品质的绿色加工方法.为了探究发芽对小米淀粉热力学性质的影响,采用差示量热扫描法、热重分析法对发芽小米淀粉的热分解机制及其动力学行为进行了研究.结果 表明,小米发茅后淀粉糊化温度升高,糊化焓、回生度、回生速率均减小;未处理及发茅处理小米淀粉热分解均是一个连续的过程,热分解温度范围为295～360℃,分解速率最快的温度范围为298.49～305.01℃;发芽小米淀粉活化能、指前因子、焓值、熵值(绝对值)及吉布斯自由能均较未处理小米淀粉减小;未处理及发芽小米淀粉热分解最概然机制函数均为G(α)=lnα,最概然机制为单分子消除反应,为一级反应.

Germination was a green processing method to improve grain quality.The thermal decomposition mechanism and dynamic behavior of germinated millet starch were studied by differential calorimetry scanning and thermogravimetry technologies.The results showed that the starch gelatinization temperature increased after millet germination,the gelatinization enthalpy,reversion degree,and reversion rate all decreased.The thermal decomposition of germinated and raw millet starch conformed to the law of continuous process.The thermal decomposition temperat...