湿热处理对玉米淀粉慢消化组分的影响  

Effect of heat-moisture treatment on digestibility of corn starch

作　　者：汪树生[1] 高楠楠[1] 苏玉春[1] 陈光[1] 

机构地区：[1]吉林农业大学生命科学学院,吉林长春130118

出　　处：《粮食与饲料工业》2012年第12期26-28,共3页Cereal & Feed Industry

基　　金：吉林农业大学博士科研启动基金(2012225)

摘　　要：对玉米淀粉进行湿热处理,研究了处理条件对其慢消化组分含量的影响。通过正交实验确定了对玉米淀粉慢消化组分形成影响的顺序大小依次为:处理温度、处理时间、初始含水量,制备最佳条件为:温度120℃,初始含水量25%,处理3h,慢消化组分质量分数可达24.13%。湿热处理是提高玉米淀粉慢消化组分含量的有效途径。Corn starch was heat-moisture treated and the effects of heat-moisture treatment （HMT） conditions on the content of slowly digestible segment of corn starch were studied. Results of orthogonal tests indicated that the factors impacted on slowly digestible segment were： HMT temperature〉 HMT duration〉initial moisture; optimal process was heat-moisture trea- ted at 120℃ with 25% moisture for 3 h, the slowly digestible segment of corn starch was up to 24.13%. Heat-moisture treat- ment was an efficient way to improve slowly digestible segment of corn starch.

关 键 词：湿热处理 玉米淀粉 慢消化组分 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]