微波辐射对木薯淀粉性质影响  

Effect of microwave radiation on properties of cassava starches

作　　者：罗志刚[1] 周子丹[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：《粮食与油脂》2010年第6期11-12,共2页Cereals & Oils

基　　金：广东省科技攻关项目(2008B021100016;2009B020312006)

摘　　要：研究微波辐射前后木薯淀粉物化性质变化,采用微波对30%水分含量木薯淀粉进行处理,结果表明,微波处理增强对应X–射线衍射峰强度,降低膨胀度、溶解度和冻融稳定性;木薯淀粉经处理后糊化起始温度升高、粘度降低,但其粘度曲线不改变。以上数据表明,在淀粉颗粒内无定形区和结晶区直链淀粉与直链淀粉、直链淀粉与支链淀粉发生交互作用,微波处理使淀粉分子发生一定程度降解。The change of physicochemical properties of cassava starches was studied after microwave radiation in this paper. Cassava starches were treated at a moisture content of 30% by microwave radiation. The results showed that microwave treatment increased the X-ray intensities of the major d-spacings of starches. The swelling power, solubility and syneresis decreased on this treatment. The rise in pasting temperature and the drop in viscosity of cassava starches were observed after microwave irradiation. However, the viscosity patterns remained unchanged. The foregoing data showed starch chains （ amylose-amylose and amylose-amylopectin ） with the amorphous and crystalline regions of the granule associated and starch molecule decomposed at a certain extent during microwave treatment.

关 键 词：微波辐射 木薯淀粉 淀粉性质 

分 类 号：TS201.23[轻工技术与工程—食品科学]