温度对马铃薯α淀粉老化的影响  

Influence of Storage Tempareture on Staling Extent of Extruded Potato Starch

作　　者：赖健[1] 吴冰[2] 叶春 朱文适[3] 叶再荣[3] 

机构地区：[1]仲恺农业技术学院食品科学系,广东广州510225 [2]华南理工大学测试中心,广东广州510640 [3]贵州大学食品科学系,贵州贵阳550025

出　　处：《中国马铃薯》2005年第2期70-73,共4页Chinese Potato Journal

基　　金：贵州省科技厅基金项目[(2000)3065号]

摘　　要：采用挤压膨化技术制作马铃薯α淀粉,并利用酶水解法及X-射线衍射法等研究了在同一贮藏时间内,不同贮藏温度对膨化马铃薯α淀粉老化变化的影响,探讨了影响机理。研究结果表明,贮藏温度从23℃±1℃降低到-18℃±1℃时,贮藏期为180d的样品α度也从87.8%明显降低到80.2%,样品的结晶度从8.4%上升为16.45%;说明样品α度的高低与贮藏温度的高低成正比,而样品的老化程度高低与贮藏温度的高低成反比。The effects of different storage temperatures, during the same period of storage, on staling of the extruded potato starch samples were studied. Also, the mechanism of staling was discussed. The experimental starch samples were obtained by DPS75-Ⅲ single screw extruder. The gelatinization level and crystallinity level of the extruded potato starch samples were examined by the mensuration method of starch enzyme hydrolyzation and X-ray diffractometry. It was evidenced that gelatinization level of the extruded potato starch samples declined from 87.8% to 80.2% and crystallinity level of the samples rose from 8.4% to 16.45% with a change of storage temperature, from 23℃ ± 1℃ to -18℃ ± 1℃, after the samples were stored for 180 d. The gelatinization level of samples was positively correlated to storage temperature, while the staling level of samples was negatively correlated to storage tempearture.

关 键 词：膨化马铃薯α淀粉 贮藏温度 淀粉老化 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]