高静压物理变性法对糯玉米淀粉理化性质的影响  

Physicochemical Properties of Noncrystalline Granular Waxy Maize Starch Prepared by High Hydrostatic Pressure

作　　者：任瑞林[1] 刘培玲[1] 包亚莉[1] 李彦杰[1] 

机构地区：[1]内蒙古工业大学化工学院,呼和浩特010061

出　　处：《中国粮油学报》2015年第3期23-29,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(21006043;21466027)

摘　　要：通过对30%的A-型糯玉米淀粉(100%支链)进行高静压处理,来探究不同压力处理对淀粉晶体颗粒形貌以及理化性质的影响。研究结果显示高静压处理前后糯玉米淀粉颗粒形貌发生明显变化,且高静压处理使得糯玉米淀粉的透光率减小;溶解度和膨胀度减小,表现出限制性膨胀的特点;析水率随压力的增大而增加,冻融稳定性减小,黏弹性下降,凝沉性增强。The study in this paper investigated the effects of different high pressure treatments on the crystal particle morphology and physicochemical properties of 30% A- type waxy maize starch（ 100% branched） by high hydrostatic pressure. The results showed that the granule shape of the starch has changed obviously and light transmittance of waxy maize starch decreased after the high hydrostatic pressure treatment. Furthermore,the solubility and turgidity was decreased,which showed the property of restricted swelling. The freeze- thaw stability and viscoelastic were decreased,whereas the agglomeration tendency increased.

关 键 词：糯玉米淀粉 高静压 RVA 溶解度 膨胀度 稳定性 理化性质 颗粒形貌 

分 类 号：S37[农业科学—农产品加工]