Starch Retrogradation

New research progress on starch retrogradation & water redistribution on starch recrystallization

淀粉回生研究进展&水分子再分布对淀粉回生的影响

Finally use two methods measured by DSC and X-ray diffraction to study of the starch retrogradation mechanism .

最后通过DSC和X-衍射测定两种方法对淀粉回生机理进行了研究。

Starch retrogradation is a critical factor that limits its application .

淀粉的凝沉是限制淀粉应用的关键因素。

Mechanism and Measuring Method of Starch Retrogradation

淀粉的回生机理及其测定方法

The Influence of Starch Retrogradation on Microwave Puffing and Its Mechanism

淀粉老化对微波膨化影响及机理的研究

Formamide could effectively restrain the starch retrogradation .

结果表明甲酰胺可以有效抑制淀粉回生。

Research and applicaton on starch retrogradation

淀粉糊老化研究及应用

For measuring the starch retrogradation such as rheological methods , differential scanning calorimetry ( DSC ) and spectroscopic methods were compared .

在此基础上相互比较了测定淀粉回生的流变法、热分析法及光谱分析法。

This paper reviews the former mechanism of starch retrogradation from the concepts of modern polymer science to macroscopical system . The effect of water redistribution on the starch retrogradation is introduced .

回顾了前人淀粉回生机理研究的成果，从现代高分子科学理论到宏观体系的不同层面解释和探讨淀粉回生机理，在此基础上对水分子再分布对淀粉回生的影响进行了介绍。

Progres on the Research of Starch Retrogradation ( I ) Efects of Lipids , Saccharides and Amylases on

淀粉回生研究进展（I）脂类、糖类与淀粉酶对回生的影响

By measuring the turbidity of starch , retrogradation properties and thermal characteristics during storage analysis , water chestnut starch showed fast short-term retrogradation and the overall regenerative ability . After 24h storage , the percentage of retrogradation ( R % ) was 11.76.6 .

通过测定淀粉糊的浊度，凝沉性质以及存放过程中的热特性分析，得到菱角淀粉短期老化回生速度很快，整体回生能力较强，存放24h后的老化百分比（R%）为11.76。

Paste System on Rice Starch and Its Retrogradation Properties

淀粉糊物系及其老化特性研究

Enhancement of Resistant Starch Content in Retrogradation Sweet Potato Starch

提高甘薯淀粉中抗消化淀粉含量的技术研究

Starch Gelatinization and Retrogradation Properties under Different Basic Fertilizer Regimes and Nitrogen Topdressing at Jointing Stage of Waxy Maize

基肥配比和拔节期追施氮肥对糯玉米淀粉胶凝和回生特性的影响

The rheological properties and texture of rice starch paste during retrogradation were studied by using a rotary rheometer and discrepant microscope .

采用旋转粘度仪和相差显微镜研究了稻米淀粉糊在存放过程中的流变学特性和质构特性的变化，以探索淀粉糊的老化本质。

Compared to corn starch , the weak retrogradation is main characteristic of glutinous rice flour paste , and some samples have better stability against shearing .

与玉米淀粉比较，糊的凝沉性弱为其最主要的特性，而且有的样品具备较好的抗剪切稳定性。

Compared with regular maize starch , the waxy maize starch paste had weaker retrogradation , better transparency and more freeze-thaw stability .

蜡质玉米淀粉糊的透明度比普通玉米淀粉的要好，凝沉性弱，冻融稳定性好。