湿热处理法制备慢消化淀粉及其性质研究  

Study on preparation of slowly digestible starch by heat-moisture treatment and its properties

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：《食品工业科技》2010年第5期121-123,126,共4页Science and Technology of Food Industry

基　　金：高等学校博士学科点专项科研基金(20070561078);广东省产学研结合项目(2007B090400003);广东省科技攻关项目(2008B021100016)

摘　　要：以蜡质玉米淀粉为原料,采用湿热处理法制备慢消化淀粉,并研究了其性质。研究出湿热处理制备慢消化淀粉的优化工艺为:淀粉体系的水分含量35%(w/w),温度120℃,时间为10h,慢消化淀粉含量达9.25%。扫描电镜照片显示,湿热处理后淀粉颗粒表面出现了裂纹和凹坑,淀粉糊化温度升高,峰值粘度降低。Effects of heat-moisture treatment（HMT）on slowly digestible starch（SDS）of waxy corn starch in their gelatinized states were determined. The obtained optimum conditions were as follows：35% moisture at 120℃ for 10h.The maximum amount of SDS was 9.25%.There were cracks and cave in starch granule surface after HMT by SEM. The gelatinization temperatures increased and peak viscosity decreased on HMT.

关 键 词：慢消化淀粉 湿热处理 颗粒形貌 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]