光量子辐照对淀粉回生影响的初步研究  

Preliminary Research on Effects of Light Quantum Radiation on Starch Retrogradation

作　　者：王维君[1] 满迎迎 王昌禄[2] 周庆礼[1,2] 

机构地区：[1]天津科技大学科技处,天津300457 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2016年第14期4-7,14,共5页Food Research and Development

基　　金：国家自然科学基金项目(31271950)

摘　　要：为探究光量子辐照在低温条件下对淀粉回生的影响效果,以小麦淀粉为材料,经完全糊化后分别置于普通保鲜箱和光量子场保鲜箱中,研究光量子辐照在4℃下保藏20 d对糊化小麦淀粉回生作用的影响。采用TA.XT.Plus质构仪、体外消化性、差示扫描量热仪(DSC)、X-射线衍射仪(XRD)等仪器分析评价光量子辐照对淀粉回生的抑制作用。结果表明:4℃条件下,随着贮藏时间的延长,光量子辐照降低了淀粉凝胶的硬度,淀粉体系中快消化淀粉含量降低,慢消化淀粉含量增加,与对照组相比,淀粉结晶度降低了11.5%。由此可知,光量子辐照能在一定程度延缓淀粉回生,为光量子辐照保鲜淀粉制品提供依据。To study effects of light quantum irradiation on starch retrogradation at low temperature,wheat starch which has been gelatinizized were stored in preservation box installed light quantum irradiation and non-light quantum irradiation at 4 ℃ for 20 d,respectively. Indexes of starch retrogradation were measured by TA.XT.Plus Texture Analyzer,Differential Scanning Calorimetry（DSC）,In Vitro Digestibility,and X-ray Diffraction（XRD）. The results showed that the hardness of starch gel reduced together with the extension of storage time at4 ℃ compared with control,and the content of rapidly digestible starch in the starch system decreased and the slowly digestible starch increased. Meanwhile the crystallinity of the starch also decreased 11.5 % than control group. Therefore the light quantum irradiation can delay starch retrogradation to some extent,which provides benefit to delay starch retrogradation with light quantum radiation preservation.

关 键 词：光量子 小麦淀粉 回生(老化) X-射线衍射 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]