湿热处理过程中水分含量对多孔淀粉理化性质的影响  

Effect of Moisture Content on the Physicochemical Properties of Porous Starch during Heat-moisture Treatment

作　　者：张晶[1] 刘庆庆[2] 陈兵[1] 刘雄[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]铜仁学院生物与农林工程学院,贵州铜仁554300

出　　处：《现代食品科技》2016年第8期148-155,共8页Modern Food Science and Technology

摘　　要：本实验将多孔淀粉水分含量分别控制为10%、15%、20%,经高温115℃条件下湿热处理1 h,研究不同水分含量湿热处理对多孔淀粉结构和性质的影响。实验表明,湿热处理对多孔淀粉的多孔结构有一定程度的破坏作用,吸附性能减弱,晶体结构未发生明显变化,但结晶度下降;另外,经湿热处理后多孔淀粉的溶解度、膨润度、透光率降低,而冻融稳定性增强,并随着湿热处理水分含量的增加呈现相应的趋势;随着湿热处理水分含量的增加,淀粉糊的起始糊化温度及热糊稳定性提高,凝沉性增强,糊化峰值粘度降低;经湿热处理后,多孔淀粉的抗性淀粉含量有一定程度的改变,在水分含量为15%的湿热处理条件下,抗性淀粉含量较多,为27.67%。湿热处理对多孔淀粉相关性质产生了明显影响,并随处理水分含量的不同存在差异。The moisture content of porous starch was controlled at 10%,15%,and 20%,and heat-moisture treatment was performed at 115 ℃ for 1 h to study the effect of heat-moisture treatment on the structure and properties of porous starch.The results indicated that heat-moisture treatment partially destroyed the porous structure of porous starch and reduced its absorptive capacity.The crystal structure of porous starch exhibited no obvious change;however,the degree of crystallinity decreased.Additionally,following heat-moisture treatment,the solubility,swelling capacity,and light transmittance of the porous starch decreased,but the freeze-thaw stability increased and presented a corresponding trend with increases in water content.Heat-moisture treatment increased the pasting temperature,retrogradation,and hot-paste stability of porous-starch paste,whereas decrease the peak viscosity.After heat-moisture treatment,the content of resistant starch in porous starch was altered.When the moisture content was 15%,the content of resistant starch in the resultant porous starch was relatively high（27.67%）.Heat-moisture treatment exhibited clear effects on the relevant properties of porous starch,with the changes depending on moisture content during treatment.

关 键 词：湿热处理 多孔淀粉 水分含量 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]