微波及超声-微波协同加热对大米淀粉回生特性的影响  

Influence of Microwave Heating and Ultrasonic-microwave Synergistic Heating on the Retrogradation of Rice Starch

作　　者：姜倩倩[1] 田耀旗[1] 徐学明[1] 金征宇[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2011年第6期56-59,共4页Food and Fermentation Industries

基　　金：国家自然科学基金(20976070,31071490)资助;江苏省自然科学基金(BK2009069)资助

摘　　要：研究了传统加热、微波加热和超声-微波协同加热对粳米淀粉和糯米淀粉回生特性的影响。结果表明:粳米淀粉对热作用的敏感性更高,在相同的贮存时间下,微波加热和超声-微波协同加热的粳米淀粉凝胶较传统加热的样品回生速率慢,凝胶强度增加和酶解力下降较小,并且微观结构上更致密平整。原因在于微波加热和超声-微波协同加热方式下淀粉颗粒膨胀破裂不充分,直链淀粉浸出的量相对较少,导致淀粉凝胶重结晶有序化程度较低,从而抑制淀粉回生过程。Retrogradation properties of normal and waxy rice starch gels prepared by conventional heating,microwave heating and ultrasonic-microwave synergistic heating were investigated in this study.Our results showed that non-waxy rice starch was more susceptible to heat treatments.During the same period,the retrogradation rate,the changes of gel strength,and the hydrolysis degree of normal rice starch gelatinized by microwave and ultrasonic-microwave synergistic heating were significantly slower than that by conventional heat.The results also found that the microstructure of non-waxy rice starch gels obtained from microwave and ultrasonic-microwave synergistic heat treatments was denser.The retardation mechanism of microwave heating and ultrasonic-microwave synergistic heating on starch retrogradation is probably due to the less broken granules and lower leached amylose.

关 键 词：粳米淀粉 糯米淀粉 淀粉回生 微波加热 超声-微波协同加热 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]