摘要
研究高温烘烤对葛根淀粉颗粒形貌、粒径分布、糊化特性、热特性、流变学特性、结构特征及消化特性的影响。结果表明:140℃以上烘烤处理使葛根淀粉颗粒聚集成大团块状,颗粒粒径和分布跨度显著增大。高温烘烤显著降低了葛根淀粉的糊化黏度、凝胶化温度及凝胶化热焓值。150~160℃烘烤处理后,葛根淀粉糊液的稠度指数显著下降,最高减少了81.99%,而流动指数之间无显著性差异;所有样品糊液均呈现剪切稀化与非牛顿假塑性流体特征,且抗剪切性随着焙烤温度的升高而显著增强。高温烘烤减少了葛根淀粉的短程有序度、双螺旋度及快速消化淀粉含量,而增加了缓慢消化淀粉和抗性淀粉含量。
Effects of high-temperature baking(HTB)treatment on the granular morphological,particle distribution,pasting,thermal,rheological,structural and digestive properties of Pueraria lobata starch(PLS)were investigated in this study.The results indicated that oven baking treatment with the temperature of above 140℃facilitated the aggregation of PLS particles into large clumps,and the average particle size and distribution span obviously increased.The values of pasting viscosities,thermodynamic gelatinization temperature and enthalpy were significantly reduced by HTB treatment.In addition,the consistency indexes of PLS pastes remarkably decreased with the maximum reduction of 81.99%after HTB treatment at the temperatures of 150~160℃,while there was no significant difference between the flow indices.The native PLS paste and HTB treated PLS pastes all exhibited the typical characteristics of shear thinning and non-Newtonian pseudoplastic fluids,and the shear resistance of starch pastes was enhanced significantly with the increase of baking temperature.Furthermore,HTB treatment lowered the short-range order,double helix degree and the content of rapidly digestible starch of PLS while increased the contents of slowly digested starch and resistant starch.
作者
李祉贤
奉思思
孙佳颖
包鸿慧
王凌霄
黄凝慧
翁诗汝
尹为
周睿
Li Zhixian;Feng Sisi;Sun Jiaying;Bao Honghui;Wang Lingxiao;Huang Ninghui;Weng Shiru;Yin Wei;Zhou Rui(College of Food Science and Technology and Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053;Hubei Gebaisui Geye Co.,Ltd.,Xiangyang 441407)
出处
《中国粮油学报》
CSCD
北大核心
2023年第10期104-111,共8页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金项目(31201333)
国家外国专家项目(G2022027014L)
教育部产学合作协同育人项目(220600650213503)
湖北省引进外国人才和智力项目(2022EJD038)
中韩青年科学家交流计划项目(202201103)
襄阳市科技局科技研发项目(2020ABA002069)。
关键词
高温烘烤
葛根淀粉
结构
物化特性
体外淀粉消化性
high-temperature baking
Pueraria lobata starch
structure
physicochemical property
in vitro starch digestibility
