冻藏对小麦A链、B链淀粉理化性质及热力学特性的影响  

The Effect of Frozen to the Physicochemical Properties and Thermodynamic Properties of Wheat Starch A-and B-Type Granule

作　　者：张华[1] 袁博[1] 赵琼[1] 李素云[1] 刘延奇[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国粮油学报》2015年第11期54-57,64,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家"十二五"科技支撑(2012BAD37B06-05)

摘　　要：以含水量50%的小麦A链、B链淀粉为原料,利用扫描电镜(SEM)、X-射线衍射(XRD)及差示量热扫描(DSC)研究冻藏处理(-18℃)对其颗粒形态、结晶度、糊化焓、老化度及理化特性的影响,结果表明:经冻藏处理后,小麦A链、B链淀粉颗粒表面有凹槽和裂痕出现;结晶度有增大趋势;糊化热焓分别降低了72.73%、57.22%,老化度分别降低了74%和60.7%;溶解度和黏度分别增大86.8%、196.2%和62.7%、77.3%;蓝值增加了129.3%、96.4%。试验结果可以进一步揭示淀粉在冷冻面制品品质变化中的作用。The effects of freezing treatment （ - 18 ℃ ） on morphology, crystallinity, gelatinization enthalpy, aging degree and physicochemical properties of wheat A chain and B chain starch with the water content of 50% have been studied by Scanning Electron Microscopy （SEM）, X -ray diffraction （XRD） and Differential Scanning Calo- rimetry （DSC）. The results showed that the grooves and cracks had appeared on the surface of wheat A chain and B chain starch. The crystallinity was increased, while the gelatinization enthalpies were decreased by 72.73% and 57.22% respectively. The aging degrees were decreased by 74% and 60.7% respectively. The solubility and viscos- ity increased by 86.8%, 196.2% and 62.7%, 77.3% respectively. Blue values were increased by 129.3% and 96.4% respectively. The research might reveal that the starch could play an important role on quality change of freez- ing flour products.

关 键 词：冻藏 小麦A链淀粉 B链淀粉 理化性质 结晶度 热力学性质 

分 类 号：S512.1[农业科学—作物学] TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]