储藏温度对膨化马铃薯α淀粉老化变化的影响  

Influence of Storage Temperature on Staling of Extruded Potato α-Starch

作　　者：赖健[1] 吴冰[2] 张渭[1] 

机构地区：[1]仲恺农业技术学院,广东广州510225 [2]华南理工大学测试中心,广东广州510640

出　　处：《粮食与饲料工业》2005年第6期23-24,共2页Cereal & Feed Industry

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储藏时间内,不同储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,储藏温度从(23±1)℃降低到(-18±1)℃时,储藏期为180d的样品α度也从94.5%明显降低到80.2%,样品的结晶度从10.24%上升为16.45%;说明样品α度的高低与储藏温度的高低成正比,而样品的老化程度高低与储藏温度的高低成反比。The potato α-starch was prepared by means of extruding technology, and the influence of different storage temperature within the same time on staling of extruded potato α-starch was studied through enzyme hydrolysis method and X-ray diffraction method, and its mechanism was discussed. The research results indicated that when storage temperature lowering from (23±1)℃ to (-18±1)℃, the α-degree of samples in storage period of 180 d was also significantly lowered from 94.5% to 80.2%, and the crystalline degree of samples was raised from 10.24% to 16.45%. This showed that the α-degree of samples was proportional to storage temperature, while the staling degree of samples was inversely proportional to storage temperature.

关 键 词：膨化马铃薯α淀粉 储藏温度 淀粉老化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]