微波对玉米淀粉性质影响的研究  

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,广州市510640

出　　处：《淀粉与淀粉糖》2008年第2期22-24,共3页Starch & Starch Sugar

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、粘度降低。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 starches were treated at a moisture content of 30 % by microwave radiation. The results showed that the swelling power and solubility, syneresis and the enthalpy of gelatinization decreased on this treatment. Microwave treatment increased the gelatinization transition temperatures and the gelatinization temperature range of starches. The rise in pasting temperature and the drop in viscosity of maize starches were observed after microwave irradiation. The foregoing data showed rearrangements restricted to sections of starch molecules resulted in the formation of new crystallites of different stabilities and leaded to a more ordered crystalline 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] TS232[轻工技术与工程—食品科学与工程]