摘要
以薏苡仁淀粉为原料,采用微波辐射不同湿度的淀粉进行不同时间的湿热处理,研究不同条件的微波湿热处理对薏苡仁淀粉性质的影响。研究表明,微波湿热处理后,与原薏苡仁淀粉相比,处理后淀粉的直链淀粉质量分数增加17.48%,其缓慢消化淀粉质量分数增加12.37%,其抗性淀粉质量分数增加8.66%,其糊化温度升高2.00℃,其热焓值下降7.56 J/g,处理后淀粉的溶解度、膨胀度、峰值黏度、谷值黏度、最终黏度、崩解值、回生值均降低;处理后淀粉的晶型不变仍为A型,相对结晶度降低9.39%。对试验结果进行相关性分析,发现多数淀粉性质与处理时间及湿度呈显著相关性,且处理湿度对淀粉的影响大于处理时间。
In this study, coix seed starch with different moisture was heat- moisture treated at different time with microwave irradiation. The effect of Heat - moisture combined with microwave treatment on different conditions was studied in terms of properties of starch. The results showed that, in heat - moisture combined with microwave treated of starch compared with native starch, the contents of amylase starch increased by 17.48% ; the slowly digest- ible starch increased by 12.37% ; the resistant starch increased by 8.66% while the pasting temperature increased by 2.00 ~C and the gelatinization enthalpy decreased by 7.56 J/g, and the solubility, swelling power viscosity,attenuation value and setback value decreased. The native and heat - moisture combined with microwave treated of Coix seed starch maintained the A - type the crystal structures, but relative crystallinity was 9.39% lower than the native starch. There is significant correlation between most starch properties and processing time, moisture after correlation analysis was car- fled out on the experiment results. The process is greater than the influence of moisture on starch processing time.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第7期60-66,73,共8页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省科技攻关项目(GA15B301)
国家星火计划项目(2013GA670001)
关键词
微波湿热处理
薏苡仁淀粉
性质
heat- moisture combined with microwave treatment, coix seed starch, properties
