Question

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1、Gelatinization is the term used to characterizethe transformations occurring when a starch-water dispersion is heated. Above acertain temperature, the starch granules swell and their structure is altered(Leach 1965, Collison 1968). A gradual loss of birefringence occurs, and thelow molecular weight components are leached out into the water medium (Greenwood 1979). During this process,the secondary bonds that maintain the granule structure are broken and themicellar network is pulled apart..
2、Several methods can be used to follow the gelatinization process:loss of birefringence, increase in viscosity, increase in enzyme susceptibility,decrease in enthalpy, and loss of X-ray diffraction pattern. Of these, only themeasurements of enzyme susceptibility and variation of enthalpy are used toquantify the extent of gelatinization. These methods however, are eithertime-consuming (enzyme susceptibility) or do not show good reproducibility (calorimetry).

Answer 1

1. 用于描述发生糊化淀粉水分散加热时转换期限。在一定的温度，淀粉颗粒膨胀和结构改变（浸1965，科里森1968）。发生的双折射的逐渐损失，和低分子量成分的浸出进入水介质（绿林1979）。在这个过程中，次级债券，保持颗粒结构被打破，themicellar网络拉开

2. 有几种方法可以用来跟踪糊化过程：双折射的损失，增加粘度，在酶的敏感性增加，减少的焓，和损失的X-射线衍射图案。这些，只有酶的敏感性和变化的焓法，用于对糊化程度。但是这些方法，是消费（eithertime酶的敏感性）或不显示重现性好（热）。