热处理对直链淀粉扩增、蜡性及正常玉米淀粉物理性质和酶解率的影响  

The Physical Properties and Digestibility of Autoclaved ae,wx and Normal Maize Starches

作　　者：刘惠君[1] Lawrence Ramsden Harold Corke 

机构地区：[1]香港大学植物学系

出　　处：《中国粮油学报》1998年第4期25-29,共5页Journal of the Chinese Cereals and Oils Association

基　　金：香港特别行政区政府资助项目

摘　　要：对直链淀粉扩增（ａｅ）、蜡性（ｗｘ）及正常玉米淀粉经热处理（ａｕｔｏｃｌａｖｉｎｇ）后，其物理性质和酶解率的变化进行研究。淀粉经热处理后，除蜡性淀粉其峰值粘度增加外，所有淀粉的峰值粘度降低，且糊化温度提高。热处理增加扩增淀粉的热焓（ΔＨ），但降低蜡性淀粉的ΔＨ；同时对正常玉米淀粉的ΔＨ几乎无影响。热处理使蜡性和正常玉米淀粉的硬度和粘结力增加，但使扩增淀粉的硬度和粘结力降低；同时使所有淀粉的弹性降低。热处理后除蜡性淀粉其溶解率提高外，所有淀粉的膨胀率和溶解率降低。热处理降低所有淀粉的透光率和酶解率。The physical properties,digestibility of autoclaved ae,wx and normal maize starches were studies.After autoclaving,the peak viscosity temperature increased and peak viscosity decreased for all the starches except for waxy starch which showed an increase in peak viscosity.Autoclaving increased ΔH of ae,wx starch,but decreased ΔH of waxy starch.Autoclaving increased hardness and adhesiveness of waxy and normal starches,but decreased that of ae starch,while the springiness of all the starches decreased.The swelling power and solubility of all the starches decreased except for waxy starch which showed an increase in solubility after autoclaving.Autoclaving decreased clarity and digestibility of all the starches.

关 键 词：直链淀粉 玉米淀粉 蜡性玉米淀粉 热处理 酶解率 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]