湿热处理对不同晶型淀粉理化性质及消化性的影响  

Effect of Heat-moisture Treatment on the Physicochemical Properties and Digestibility of Starches with Different Crystal Structures

作　　者：高群玉[1] 叶营[1] 王琳[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：《现代食品科技》2015年第3期60-65,共6页Modern Food Science and Technology

基　　金：国家自然科学基金重点项目(31230057);广东省部产学研(2012B091100291)

摘　　要：采用三种不同晶型淀粉即玉米淀粉(A型)、马铃薯淀粉(B型)、豌豆淀粉(C型)为原料,在水分含量为25%、温度120℃条件下湿热处理13 h,研究湿热处理对不同晶型淀粉的理化性质及消化性的影响。研究表明,与原淀粉相比,经湿热处理的三种淀粉的结晶结构均发生了改变,玉米淀粉由A型变为了A+V型,马铃薯淀粉和豌豆淀粉分别由B型和C型变为了A型;三种淀粉颗粒表面均出现了不同程度的破损;三种淀粉的部分颗粒的偏光十字的中心强度有所减弱;三种淀粉样品的糊化温度均升高,但A型和B型淀粉的焓值降低,而C型淀粉的焓值升高;三种淀粉的抗性组分含量均有所升高,抗消化性显著增强,其中C型淀粉变化最明显。In this study, three types of starch, each with a different crystal structure [corn starch（A-type）, potato starch（B-type） and pea starch（C-type）] were treated usingheat at 120 ℃ for 13h in the presence of 25% moisture content. The effect ofheat-moisture treatment was studied in terms of physicochemical properties and digestibility of starch. The results showed that, compared with native starch, the crystal structures of all three starches changed afterheat-moisture treatment. The original A-type structure of corn starch changed to（A＋V）-type, while both, B- and C-type structures present in potato and pea starches changed to A-type. The starch granules showed different degrees of damage on the surface, while some showed a decrease in the central intensity of the Maltese cross. The temperature required for gelatinization increased and the enthalpy values decreased in A- and B-type starches but increased in C-type. The content of resistant starch component was elevated and the anti-peptic activity was significantly enhanced. The changes in C-type starch were observed as most significant.

关 键 词：玉米淀粉 马铃薯淀粉 豌豆淀粉 湿热处理 理化性质 消化性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]