高温处理对玉米淀粉应用性质变化的影响  

Impact of high-temperature processing on application characteristics of corn starch

作　　者：李新华[1] 穆静[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品工业科技》2010年第9期83-85,共3页Science and Technology of Food Industry

摘　　要：探讨在100℃以上的高温处理后,玉米淀粉应用性质的变化,本实验对玉米淀粉进行蒸煮、焙烤、油炸的高温处理,并对高温处理后的淀粉颗粒形态、淀粉糊黏度、糊化温度及淀粉糊性质等进行检测和对比分析。结果说明,玉米淀粉经过蒸煮、焙烤和油炸处理后,淀粉颗粒形态发生很大变化;蒸煮和焙烤的玉米淀粉的溶解度和膨胀度都低于原淀粉,随温度升高而增加的趋势变缓;峰值粘度降低,粘度稳定性增加,冻融稳定性变化不大,淀粉糊透明度好于原淀粉。玉米淀粉油炸处理后,淀粉粒结构变化程度大,应用性质不及蒸煮、焙烤淀粉和原淀粉。The changes in the application nature of the corn starch by high temperature treatment of above 100℃were explored.In this experiment,high temperature treatment included cook,bake and deep-fried,detection and comparative analysis of the nature of high-temperature treatment of starch granule morphology,starch paste viscosity,paste temperature and starch paste.Results indicated that corn starch after cook,bake and deep-fried processed,great changes of morphogenesis in starch granules happened,cook and bake corn starch solubility and swelling degree were lower than native starch,with the trend of temperature increased slowly.Lower peak viscosity,stability of viscosity increased,little change in freeze-thaw stability,starch paste transparency was better than the original starch.Corn starch after fried treatment,large degree of structural changes appared in starch granules,application was less than the nature of cooking,baking starch and native starch.

关 键 词：玉米淀粉 高温处理 应用性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]