有机酸—湿热复合处理土豆抗性淀粉糊的理化特性  

Physicochemical Properties of Resistant Starch Pastes from Potato Modified by a Combination of Organic Acid and Heat-moisture Treatments

作　　者：谢涛[1] 李晓文[2] 蒋朝晖[2] 易翠平[2] 

机构地区：[1]湖南工程学院化学化工学院,湖南湘潭411104 [2]长沙理工大学化学与生物工程学院,湖南长沙410015

出　　处：《食品与机械》2017年第5期45-49,共5页Food and Machinery

基　　金：长沙市科技计划项目(编号:Kq1602040);国家自然科学基金青年基金(编号:21307008)

摘　　要：在过量水分条件下,采用有机酸水解—湿热复合处理制备土豆抗性淀粉(acid hydrolysis and heat-moisture treatment,AH-HMT RS3),并对其持水力、溶胀度、溶解度、黏度特性、质构特性和热特性进行研究。结果表明:AH-HMT RS3的持水力分别增加到原淀粉的1.38~2.32倍(淀粉与水质量比1:1)和2.20~3.49倍(淀粉与水质量比1:3.5),95℃时溶胀度降低到原淀粉的38.04%~58.10%(淀粉与水质量比1:1)和53.42%~86.05%(淀粉与水质量比1:3.5)而溶解度增加到原淀粉的1.57~2.04倍(淀粉与水质量比1:1)和1.74~2.31倍(淀粉与水质量比13.5);形成的糊属于低黏度糊溶液,黏度低于13 mPa·s,而崩解值与回值低于3 mPa·s;形成的凝胶属于低强度凝胶,其硬度为73.82~85.41g(淀粉与水质量比1:1)或78.50~87.84g(淀粉与水质量比1:3.5);糊化温度均显著增高,糊化温度范围也大大拓宽,糊化焓减少至原淀粉的39.29%~49.22%(淀粉与水质量比1:1)和30.75%~42.08%(淀粉与水质量比1:3.5);AH-HMT RS3这些性质的差异与使用的有机酸种类也有关。AH-HMT RS3的高溶解度、低黏度与低糊化焓的特性很适合于添加到食用油脂、奶油等加工食品中,对控制这些食品的质量具有重要意义。Resistant starches from potato modified by a combination of organic acid hydrolysis and heat moisture treatments （AH-HMT RS3） were prepared under conditions of excess moisture. Their water binding capacity, degree of swelling, solubility, and pasting, textur-al, and thermal properties were all studied. The results demonstrated that the water binding capacity of AH-HMT RS3 increased to 1.38~ 2.32 times （starch： water = 1 g ： 1 g） and 2.20~3.49 times （starch ： water -- 1 g ： 3.5 g） that of the native starch. At 95 ℃, the degree of swelling decreased to 38.04%~58.10%（starch ： water -- 1 g ： 1 g） and 53.42%~86.05% （starch ： water = 1 g ： 3.5 g） that of the native starch. The viscosity of all the pastes formed by AH-HMT RS3 were less than 13 mPa · s with breakdown and setback values below 3 mPa ~ s. All gels made with AH-HMT RS3 were of low strength ： their hardness values were 73, 82 ~ 85.41 g （starch ： water -- 1 g ： 1 g） and 78.50~87.84 g （starch ： water = 1 g ： 3.5 g）. The geiatinization temperatures and their ranges increased significantly, compared with native starch. The gelatinization enthalpy decreased to39.29%~49.22% （starch ： water = 1 g ： lg） and 30.75% ~42.08% （starch ： water -- 1 g ： 3.5 g） that of the native starch. These quantitative differences in the effects of AH- HMT RS3 were also related to the type of organic acid used. Consid- ering their high solubility, low viscosity, and low gelatinization en- thalpy, AH-HMT RS3 could be suitable for adding to edible oils and fats, butter and other processed foods, and of great significance for controlling the quality of these foods.

关 键 词：有机酸—湿热复合处理 土豆抗性淀粉糊 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]