摘要
利用烘箱和高压灭菌锅对玉米淀粉进行湿热处理,改变淀粉性质。在121℃下,处理4-5h,淀粉的膨胀能力上升,溶解度下降,对酸的敏感性降低；在处理前水分〉18%时,对酶的敏感性增大,而在水分〈18%时对酶的敏感性下降；糊化起始温度增高,峰值温度降低。
To prepare the heat- moisture treated starch and investigate its property change, the starch heat - moisture treatment was carried out by oven and sterilizer. Results： When starch is treated at 121℃ for 4 -5 h, the swelling ability of the starch increases, solubility decreases and the starch becomes less sensitive to acid. If the initial moisture of the starch is 〉 18%, the treated starch is more sensitive to enzymes; when the initial moisture of the starch is 〈 18%, the treated starches is less sensitive to enzymes and the gelatinization temperature are higher than native starch. The sterilizer treated starch is much better in properties than the oven treated one.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第5期73-75,共3页
Journal of the Chinese Cereals and Oils Association
关键词
淀粉
湿热处理
制备
性质
starch, heat - moisture treated starch, preparation, properties
