热处理对不同淀粉糊性质的影响研究  

Effect of Autoclaving Treatment on the Paste Properties of Different Starches

作　　者：张守文[1] 赵凯[1] 杨春华[1] 方桂珍[2] 

机构地区：[1]哈尔滨商业大学食品工程系,哈尔滨150076 [2]东北林业大学材料科学与工程学院,哈尔滨150040

出　　处：《中国食品学报》2005年第4期87-90,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金资助项目(No.30271117);教育部重点资助项目(No.204042)

摘　　要：为研究热处理对不同种类淀粉糊性质的影响,测定了不同淀粉膨胀率、溶解率、透明度、酶解率、冻融稳定性等糊性质的变化情况。结果表明:热处理后淀粉膨胀率和溶解率在温度低时有所提高,但温度升高后,增加幅度变小。与原淀粉相比,热处理后的淀粉抗酶解性增强;淀粉糊的透明度、酶解率、冻融稳定性指标均有一定程度的降低,但不同淀粉间存在差异。In order to study paste properties of starches after autoclaving treatment. The swelling capacity, solubility, transparency, enzymatic hydrolysis rate and freeze-thaw stability of heat treated starches were analyzed. The swelling capacity and solubility showed an increase after autoclaving. But when the temperature went to higher, the increase became slow. There were some differences in paste properties among autoclaved starches.

关 键 词：淀粉 热处理 糊的性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]