湿热处理对玉米淀粉性质的影响  

Effects of heat-moisture treatment on the properties of maize starch

作　　者：李素玲[1] 林志荣[1] 高群玉[1] 罗明昌 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]东莞东美食品有限公司,广东东莞523279

出　　处：《粮食与饲料工业》2010年第2期19-21,共3页Cereal & Feed Industry

基　　金：国家高科技研究发展专项经费资助(2007AA10Z309)

摘　　要：研究了湿热处理对不同直链淀粉含量的普通玉米淀粉?高直链玉米淀粉和蜡质玉米淀粉性质的影响。试验证明,经湿热处理后,三种玉米淀粉的颗粒形状都没有发生明显的变化,偏光十字也没有消失,但表面出现一些裂纹;湿热处理不会改变三种玉米淀粉的晶型,但经湿热处理后玉米淀粉的晶体结构变强,糊化温度提高,糊黏度降低。The effects of heat-moisture treatment on the properties of normal maize starch, high amylose maize starch and waxy maize starch were studied. The experiments indicated that the granules morphology of three maize starches was changed significantly and the polarized light remained after the heat-moisture treatment, hut there was some crack on their surface. The crystal type of three maize starches was not changed during the heat-moisture treatment, but their gelatinized temperature and viscosity were changed.

关 键 词：玉米淀粉 湿热处理 结晶性质 糊化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]