湿热处理对不同直链含量的玉米淀粉性质的影响  

Effects of Heat-Moisture Treatment on Properties of Corn Starches with Different Amylose Contents

作　　者：高群玉[1] 武俊超[1] 李素玲[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：《华南理工大学学报（自然科学版）》2011年第9期1-6,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家高技术研究发展专项经费资助项目(2007AA10Z309);广东省教育部产学研结合项目(2009B090300274)

摘　　要：以普通玉米淀粉和高链玉米淀粉(Hylon V和Hylon VII)为研究对象,考察了湿热处理前后其抗性淀粉含量、直链淀粉含量、热力学性能、膨胀度及消化性等性质的变化.结果表明:湿热处理后3种玉米淀粉的抗性淀粉含量和直链淀粉含量均有所提高;湿热处理提高了3种淀粉的糊化温度和糊化焓,使糊化变得困难;湿热处理后偏光十字没有消失,部分淀粉颗粒的表面出现凹坑,十字中心部位强度减弱,直链淀粉含量越高,强度减弱越明显;湿热处理使3种淀粉的膨胀度和消化性降低.Normal and high-amylose （Hylon V and Hylon VII）corn starches before and after heat-moisture treatment were investigated in terms of resistant starch （RS） content, amylose content, thermal properties, swelling power and digestibility. The results show that the RS and amylose contents of the three kinds of starches all increase after the heat-moisture treatment, and that, the heat-moisture treatment improves the gelatinization temperatures and gelatinization enthalpies of the starches, which make it difficult for the starches to gelatinize. Moreover, it is found that, after the heat-moisture treatment, both the polarization cross remains with some pits on the surfaces of some starch granules, and the intensity of polarized light in the center of the polarization cross weakens, which becomes more obvious with the increase of the amylose content. It is also found that the heat-moisture treatment results in the decreases of the swelling powers and digestibility of all the three kinds of starches.

关 键 词：玉米淀粉 湿热处理 抗性淀粉 直链淀粉含量 膨胀度 消化性 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]