湿热处理对木薯淀粉结构和性质的影响  

Effect of heat-moisture treatment on structure and properties of cassava starch

作　　者：汪树生[1] 杨秋实[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》2013年第4期27-29,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：对木薯淀粉进行湿热处理,研究了不同初始含水量对木薯淀粉结构和性质的影响。实验结果表明:经湿热处理后的木薯淀粉颗粒表面出现凹坑,随着初始含水量增加,淀粉颗粒表面凹坑的数量增加,同时黏结现象变得严重;湿热处理木薯淀粉的糊化温度随着初始含水量的增加而升高;经湿热处理后,木薯淀粉对酸和酶的敏感性增加,更容易被酸和酶水解。Cassava starch was heat-moisture treated and the effects of initial moisture on the structure and properties of heat- moisture treated cassava starch were studied. The results indicated that there were dents on the surface of starch granule, the number of dents increased alone with the ascent of initial moisture of heat-moisture treated cassava starch, while the bonding of starch granule became serious. The gelatinization temperature of heat-moisture treated cassava starch increased with the higher of initial moisture. The cassava starch became sensitive to acid or enzyme hydrolysis after heat-moisture treatment, easier to be hydrolyzed by acid or enzyme.

关 键 词：湿热处理 木薯淀粉 结构 水解 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS231[轻工技术与工程—食品科学与工程]