Abstract The effects of different process conditions on the pasting behavior of the 14%, w/w suspensions of high amylose, waxy and normal maize starches at mixing speeds of 50, 160 and 250 rpm with the heating rates of 2.5, 5 and 10 °C/min were investigated. In addition, the impact of the starch mixture with an amylose-amylopectin ratio of 0–70% at 160 rpm and a heating rate of 5 °C/min on the pasting parameters was studied. According to the results, when stirring speed decreased from 250 rpm to 50 rpm, the peak viscosity dramatically increased. Furthermore, both heating and stirring rates significantly affected the pasting properties (p

中文翻译：

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工艺条件和直链淀粉/支链淀粉比例对玉米淀粉糊化行为的影响：一种建模方法

摘要 不同工艺条件对 14% w/w 高直链淀粉、蜡质和普通玉米淀粉悬浮液在混合速度为 50、160 和 250 rpm、加热速率为 2.5、5 和 10 ° 时糊化行为的影响C/min 进行了研究。此外，研究了直链淀粉-支链淀粉比例为 0-70%、转速为 160 rpm 且加热速率为 5 °C/min 的淀粉混合物对糊化参数的影响。结果表明，当搅拌速度从 250 rpm 降低到 50 rpm 时，峰值粘度急剧增加。此外，加热和搅拌速率都显着影响了糊化性能（p