摘要
采用快速黏度分析法、离心法、差示扫描量热分析法、动态流变仪分析法等,研究了干热与湿热处理对3种不同直链淀粉含量的玉米淀粉糊化性质、膨润性质、热力学性质、流变性质的影响,为淀粉的物理改性研究和加工应用提供理论依据。结果表明,干热处理使淀粉更易糊化,表现为3种玉米淀粉糊化温度降低,溶解度、膨胀度增加。湿热处理加大糊化难度,使3种玉米淀粉的糊化温度升高,膨胀度降低。热处理使玉米淀粉糊稠度、糊化焓值降低。蜡质玉米淀粉经热处理后,溶解度和老化率增加。流变性质测定结果表明,湿热处理不利于高直链玉米淀粉黏弹性凝胶的形成。
Effects of dry and moisture thermal treatment on corn starches with different amylose content in pas- ting properties, swelling properties, thermodynamic properties and rheological properties were analyzed by methods of rapid viscosity analyser, centrifugation, differential scanning calorimeter and dynamic rheometer, providing theoreti- cal support for the research and application of physical modified starches. The results indicated that corn starches with different amylose content were easier to be pasted after dry thermal treatment, with the decreased pasting temperature and increased solubility and swelling degree. However, the corn starches with different amylose content were harder to be pasted after moisture thermal treatment, with the increased pasting temperature, and the decreased swelling de- gree. By thermal treatment, the paste viscosity and gelatinization enthalpy of corn starches were decreased. After thermal treatments, retrogradating rate and solubility of waxy corn starch were increased. The results of rheological properties showed that gelling properties of high amylose corn starch was hindered by moisture thermal treatment.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2016年第9期45-51,共7页
Journal of the Chinese Cereals and Oils Association
基金
山东省高等学校优秀中青年骨干教师国际合作培养项目(SD-20130875)
山东农业大学博士后经费资助(76414)
青岛农业大学应用型人才培养特色名校建设工程大学生科技创新(QAU-2014152)
关键词
热处理
直链淀粉含量
玉米淀粉
理化性质
heat treatment, amylose content, corn starch, physicochemical properties
