不同热处理方式对绿豆淀粉颗粒特性影响研究  

Effects of Heat Treatment on Granule Property of Mung Bean Starch

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,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：《中国粮油学报》2007年第6期71-73,81,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金资助项目(30271117);教育部重点资助项目(204042)

摘　　要：湿热处理前后绿豆淀粉的颗粒形貌基本未发生变化。随着热处理温度的提高,淀粉的结晶结构发生一定程度的变化,表现为特征峰部分融合、峰强度下降以及结晶度降低。但处理前后的X射线图谱表明,处理后的绿豆淀粉基本保持了原有的A型结晶结构。与原淀粉相比,湿热处理后玉米淀粉的结晶结构变化幅度不大。压热处理后绿豆淀粉,其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。The following description is observation results in this work. The granule property of mung bean starch goes little change after humidity - heat treatment （HMT）. The crystalline structure of the starch has some changes with the increase of temperature. The characteristic peaks overlap partially and the intensity of some peaks decreases as the temperature increases. At the same time the degree of crystalline also declines slightly compared with that of the original starch, but the X - Ray diffraction （XRD） pattern shows that the crystalline structure is still type A. The granule property of the mung bean starch changes greatly after autoclaving treatment, such as, hydrogen - bonds forming among different starch granules, and newly formed crystalline peaks indicated by XRD pattern.

关 键 词：绿豆淀粉 湿热处理 压热处理 颗粒形貌 结晶结构 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程] O623.411[轻工技术与工程—食品科学与工程]