湿热处理对高粱淀粉理化性质的影响  

The Effect of Heat-Moisture Treatment on the Physicochemical Properties of Sorghum Starch

作　　者：刘航[1] 国旭丹[1] 吕曼曼[1] 杜春艳[1] 曹荣[1] 王敏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中国粮油学报》2016年第5期43-48,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(NSFC31401650);"十二五"国家科技支撑(2012BAD34B05-04)

摘　　要：以高粱种子为原料制备高粱淀粉,在4个不同含水量(20%、25%、30%和35%)条件下,110℃湿热处理16 h对淀粉进行改性,进而分析湿热处理对其理化性质的影响。结果表明:湿热处理没有改变高粱淀粉典型的A型晶体结构,但相对结晶度从21.1%显著增加到36.6%;湿热处理后,淀粉颗粒表面形态有明显变化,吸水性和淀粉糊化温度的增加也与处理的水分含量呈正相关,最高值分别为HMT-35的1.7 m L/g和76.7℃;同时淀粉的溶解度和膨胀度、吸油性、峰值黏度和热焓变值(ΔH)随着处理水分含量的提高而显著降低。证明湿热处理能有效改变高粱淀粉结构和理化性质,可以提高其热稳定性,扩大其在食品工业及其他行业的应用范围。Researched the sorghum starch prepared from the sorghum seeds,under 4 different conditions of moisture contents（ 20%,25%,30% and 35%）,carried out a series of heat- moisture treatment（ HMT） at 110 ℃for 16 h for the modification of starch to analyze the effect of HMT on the physicochemical properties of the starch.The results showed that the typical A – type crystalline structure of the sorghum starch was not changed by the heat- moisture treatment,however the relative crystallinity was obviously increased from 21. 1% to 36. 6%.; after the heat- moisture treatment,the morphological properties of starch had been altered clearly. The increase in water absorption and gelatinization temperature（ To,Tpand Tc） was positively correlated with the moisture level elevating,of which the highest values of HMT- 35 were 1. 7 m L/g and 76. 7 ℃ respectively,and meanwhile the solubility,swelling power,oil absorption,peak viscosity and enthalpy change（ ΔH） of starch were obviously decreased with the treatment moisture level raising. It clearly identified that the structure and physicochemical properties of sorghum starch could be modified by HMT effectively to improve its thermal stability and extend the range of its application in food and non- food industry.

关 键 词：高粱 淀粉 湿热处理 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]