微波辐射对高链玉米淀粉热性质的影响  

Effect of Microwave Radiation on the Thermal Properties of High-Amylose Maize Starches

作　　者：罗志刚[1] 扶雄[1] 

机构地区：[1]华南理工大学轻化工研究所,广东广州510640

出　　处：《高分子材料科学与工程》2007年第4期121-124,共4页Polymer Materials Science & Engineering

基　　金：广东省科技攻关(2005B20401006);广东省自然科学博士启动基金(5300170);华南理工大学自然科学基金(E5051040)

摘　　要：采用微波对30%水分含量的高链玉米淀粉进行处理。结果表明,微波处理降低了淀粉的膨胀度和溶解度、冻溶稳定性以及焓值,提高了糊化转变温度及转变温度范围。高链玉米淀粉经处理后糊化起始温度升高、黏度降低,黏度曲线由C型变为D型。以上表明在淀粉颗粒内无定型区和结晶区的直链淀粉与直链淀粉、直链淀粉与支链淀粉发生交互作用,产生了新的不同稳定性的结晶体,从而导致微波淀粉内部更加有序的结晶排列。High-amylose maize starches were treated at a moisture content of 30% by microwave radiation. The results show that the swelling power and solubility, syneresis and the enthalpy of gelatinization decrease on this treatment. Microwave treatment increases the gelatinization transition temperatures and the gelatinization temperature range of starches. The rise in pasting temperature and the drop in viscosity of high-amylose maize starches were observed and viscosity curve pattern was changed from C to D after microwave irradiation. The foregoing data showed associations involving starch chains （amylose-amylose and amylose-amylopectin） with the amorphous and crystalline regions of the granule resulted in the formation of new crystallites of different stabilities and leaded to more ordered crystalline array.

关 键 词：微波辐射 高链玉米淀粉 性质 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]