预处理对菱角全粉中细胞破碎与淀粉理化性质影响  

Effect of pretreatments on cell disruption and its starch physicochemical properties of water chestnut powders

作　　者：魏海香[1] 梁宝东[1] 薛丽萍[1] 陈文平[1] 赵敏[1] 

机构地区：[1]济宁学院生命科学与工程系,曲阜273155

出　　处：《食品科技》2017年第4期244-250,共7页Food Science and Technology

基　　金：山东省高等学校科技计划项目(J14LE19)

摘　　要：为降低菱角全粉加工中细胞的破损率,以菱角块熟切片的破碎力和全粉中游离淀粉含量为主要评价指标,考察了浸钙和乳化剂处理对菱角切片和提取淀粉性质的影响,对破碎力和游离淀粉含量与淀粉理化性质进行相关性分析。结果表明,浸钙浓度在120 mg/100 mL、浸钙时间为15 min或乳化剂浓度为0.2%、浸泡时间为5 min处理菱角,可明显降低菱角细胞破损率;经过预处理后,菱角块的破碎力和菱角淀粉物理性质呈显著或极显著负相关,游离淀粉含量与菱角淀粉的物理特性呈极显著或显著正相关。This study aimed to reduce the rate of cell damage during the process of water caltrop powder. Different pretreatments, such as treatments of Ca^2＋ and emulsifier, effected on water caltrop slices and starch properties. The correlation of crushing force, free starch content and the physical and chemical properties of water caltrop starch was analyzed. The results showed that the rate of broken cell was significantly reduced when the water chestnut soak in the Ca^2＋ concentration of 120 mg/100 mL for 15 min or emulsifier concentration of 0.2% for 5 min. The correlation of this factors was obtained, crushing force of water chestnut piece was significantly/very significantly negative correlated with the physical property of water caltrop starch, and the content of free starch were extremely significant or significant positive correlated with the physical property of water caltrop starch.

关 键 词：菱角全粉 细胞破损 游离淀粉 钙处理 乳化剂 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]