不同热处理方式下抗性淀粉形成机理研究  

Forming Mechanism of Resistant Starch Under Different Heat Treatments

作　　者：赵凯[1] 张守文[1] 方桂珍[2] 杨春华[1] 

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

出　　处：《食品科学》2006年第10期118-121,共4页Food Science

基　　金：国家自然科学基金资助项目(30271117);哈尔滨市科技局项目(2004AFQXJ036)

摘　　要：不同热处理方式对抗性淀粉的形成和淀粉的颗粒及结晶性质有较大影响。其中湿热处理前后淀粉的颗粒形貌变化较小。但淀粉的结晶结构发生一定程度的变化,表现为特征峰的部分融合、峰强度的下降以及结晶度的降低。其中马铃薯淀粉基本呈非晶状态。压热处理后淀粉,颗粒形貌已经完全发生了变化,颗粒破裂重组,不同淀粉颗粒中的链淀粉相互形成氢键,从而改变了原淀粉的结晶结构,从X射线衍射图谱我们可以看出,处理后淀粉有新结晶峰的形成。在过量水分条件下的压热处理有利于抗性淀粉的形成。The forming of resistant starch together with granule and crystalline properties was greatly affected by heat treatments. The granule surface of starch had little change after heat-moist treatment （HMT）. Crystalline structure of starch had some changes with the increase of HMT temperature. The characteristic peaks has overlapped partially and the tension of some peaks decreased as the temperature increases. At the same time the degree of crystalline has also declined slightly compared with that of native starch. The X-ray diffraction （XRD） pattern shows that the crystalline structure of potato starch tend to be noncrystal. After autoclaving treatment the granule surfaces had changed greatly. Amylosese of different starches formed hydrogen bonds and the crystalline structure had been altered. According to XRD pattern new peaks had formed after autoclaving treatment. Compared with HMT, autoclaving treatment is helpful for the forming of resistant starch.

关 键 词：热处理 抗性淀粉 形成机理 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]