玉米淀粉和糯玉米淀粉的微波糊化特性研究  

Effect of microwave on paste property of corn starch and waxy corn starch

作　　者：徐忠[1] 刘雪唯 王志鹏[1] 徐巧娇 赵丹[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《哈尔滨商业大学学报（自然科学版）》2015年第3期330-334,共5页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：黑龙江省高校科技创新团队建设计划项目(2010td04)

摘　　要：以玉米淀粉和糯玉米淀粉为原料,采用微波加热制备玉米淀粉糊,并与水浴加热制备的淀粉糊相比较,以碘兰值和酶解力为指标,研究了微波法对淀粉糊化特性的影响.研究结果表明,糊化过程中水浴法和微波法糊化淀粉的碘兰值和酶解力均随糊化时间的延长逐渐上升,其中微波糊化淀粉的速度比水浴快,但微波加热玉米淀粉糊的碘兰值和酶解力比水浴加热低.With corn starch and waxy corn starch as raw material,the influence of microwave radation and water bath heating on blue value and enzyme hydrolysability of corn starch and waxy corn starch paste was studied. The results indicated that the blue value and enzyme hydrolysability of starch paste prepared by microwave and water bath heating increased as the prolonging of heating time during gelatinization. The gelatinization rate of starch paste prepared by microwave was faster. But the blue value and enzyme hydrolysability of starch paste prepared by microwave were lower than by water bath heating.

关 键 词：玉米淀粉 糯玉米淀粉 微波 糊化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]