脉冲电场处理对玉米淀粉结构特征和消化性的影响  

Effects of pulse electric fields(PEF) treating on structural feature and digestive properties of corn starch

作　　者：胡芬[1] 曾新安[1,2] 韩忠[1] 高文宏[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东省天然产物绿色加工与产品安全重点实验室,广东广州510640

出　　处：《食品工业科技》2012年第24期140-142,146,共4页Science and Technology of Food Industry

基　　金：广东省科技攻关项目(2010A080403005;2009B05040003);广州市攻关项目(09A32080517)

摘　　要：实验以玉米淀粉为研究对象,经过30、40、50kV·cm-1的脉冲电场处理后,利用偏光显微镜观察、差示扫描量热仪等方法,研究了脉冲电场对玉米淀粉酶解特性及消化特性的影响。结果表明,经过脉冲电场处理之后,淀粉颗粒被破坏、结晶区特征减弱,糊化的温度和焓值也减小,同时,玉米淀粉的酶解率和RDS值均有所增加,而SDS值有所降低。Using corn starch as the research object,the effects of pulse electric fields treating on the enzymatic hydrolysis and digestive properties of corn starch were studied by using polarizing microscope observation with 30,40,50kV. cm 1 PEF treatment, differential scanning calorimetry（DSC） and so on. The result showed that starch particles and crystalline region were destroyed,gelatinization temperatures and gelatinization enthalpy were also decreased with the PEF treatments,meanwhile,enzymic hydrolysis rate and the RDS value were increased,and the SDS value were reduced.

关 键 词：脉冲电场 玉米淀粉 消化性质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]