湿热处理对淀粉性质的影响  

Effect of Heat-Moisture Treatment on the Properties of Starch

作　　者：罗志刚[1] 高群玉[1] 杨连生[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《食品科学》2005年第2期50-54,共5页Food Science

基　　金：国家自然科学基金项目(29906002);广东科技攻关项目(200330102)

摘　　要：水分含量为30%的高链玉米淀粉在100℃处理12h。通过研究淀粉的性质发现,湿热处理后淀粉的颗粒形状保持不变,但表面出现了凹坑;主要衍射峰强度增加,结晶度为44.65%,比原淀粉大2.51%;T0、Tp、Tc分别比原淀粉相应的温度高14.02、18.81、6.87℃,而ΔH却比原淀粉小1.08cal/g;湿热处理淀粉的膨胀度和溶解度变小;淀粉的Brabender粘度曲线几乎为一直线;酸水解前7d,湿热处理淀粉水解率比原淀粉大,之后水解率小于原淀粉,而酶水解到第3d,原淀粉水解率大于湿热处理淀粉。淀粉性质的变化说明湿热处理使淀粉内部结构发生变化,特别是无定形区的直链淀粉的结合产生了不同稳定性的新的结晶。High-amylose corn starches were heated at 100℃ for 12h at a moisture content of 30%. The results showed the shape of starch granules did not change and the surface of them formed concave holes on heat-moisture treatment. The X-ray intensities of the major d-spacings of heat-moisture treated starches increased and the crystallinity was 44.65%(2.51% bigger than that of native starches). T0、Tp、Tc were respectively 14.02、18.81、6.87℃ higher than those of native starches and ΔH was 1.08cal/g lower. Heat-moisture treatment decreased the swelling power and solubility. Brabender amylogram of the starches was nearly a straight line on heat-moisture treatment. The hydrolysis rate of treated starches by acid (after 7d) and enzyme (after 2d) was smaller than that of native starches. The foregoing data showed that the interior structure of starches changed and associa- tions of amylose chains in the amorphous resulted in the formation of new crystallites of different stabilities during heat- moisture treatment.

关 键 词：湿热处理 高链 淀粉 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]