微波对玉米淀粉性质影响的研究  

Effect of Microwave Radiation on Property of Maize Starch

作　　者：扶雄[1] 罗志刚[1] 许晓玲[1] 杨连生[1] 

机构地区：[1]华南理工大学轻化工研究所,广州510640

出　　处：《中国粮油学报》2007年第5期36-38,共3页Journal of the Chinese Cereals and Oils Association

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、冻融稳定性以及焓值,提高了糊化转变温度、转变温度范围。玉米淀粉经处理后糊化起始温度升高、黏度降低。以上数据表明微波处理使淀粉颗粒内淀粉分子发生重排,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。Maize starch was treated at a moisture content of 30% by microwave radiation. Results show that the swelling power, the solubility, the syneresis, and the gelatinization enthalpy of the treated starch decrease, and the gelatinization transition temperature and the gelatinization temperature range of the treated starch increase. The rise in pasting temperature and the drop in viscosity of the maize starch are observed after the microwave irradiation. The foregoing data indicate the rearrangement restricted to sections of the starch molecules result in the formation of new crystals of different stability and lead to a more ordered crystal array.

关 键 词：微波辐射 玉米淀粉 性质 

分 类 号：TS202.3[轻工技术与工程—食品科学]