湿热处理对慢消化淀粉形成和性质的影响  

Effects of heat-moisture treatment on formation and characteristics of slowly digestible starch

作　　者：张二娟[1] 何小维[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《广东农业科学》2009年第8期156-159,共4页Guangdong Agricultural Sciences

基　　金：广东省科技攻关项目(2008B021100016)

摘　　要：研究了湿热处理对慢消化淀粉形成和性质的影响。结果表明,经湿热处理后,蜡质玉米淀粉颗粒表面出现了裂纹和凹坑,偏光十字强度有所减弱;Brabender粘度测定表明,随着慢消化淀粉含量的增加,淀粉的糊化温度升高,峰值粘度降低。与原淀粉相比,湿热处理明显降低淀粉膨胀度,极大提高了慢消化淀粉的含量,含量最高达9.25%,是原淀粉的11倍。The formation and characteristics of slowly digestible starch in waxy corn starch were investigated under various heat-moisture treatment （HMT）. The resuhs showed that there were cracks and cave on starch granule surface on HMT and its birefringence decreased. The Brabender gelatinization parameter revealed the pasting temperature increased and peak viscosity decreased of all samples. Compared with the native starch, HMT improved the content of slowly digestible starch, the highest content was 9.25%.

关 键 词：湿热处理 慢消化淀粉 性质 

分 类 号：TS234.1[轻工技术与工程—粮食、油脂及植物蛋白工程]