压热协同海藻酸钠处理对普通玉米淀粉糊化性质和晶体结构的影响  

Effect of Autoclaving Combined with Sodium Alginate on Pasting Properties and Crystal Structure of Common Corn Starch

作　　者：王雨生[1,2] 徐澎聪 陈海华 陈建刚[1] 夏晓琛 WANG Yusheng;XU Pengcong;CHEN Haihua;CHEN Jiangang;XIA Xiaochen(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Editorial Department of Journal of Qingdao Agricultural University,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学学报编辑部,山东青岛266109

出　　处：《食品科学》2018年第11期113-118,共6页Food Science

基　　金：山东省自然科学基金项目(ZR2016CM17);山东省高等学校优秀中青年骨干教师国际合作培养项目(SD20130825);国家自然科学基金面上项目(31671814)

摘　　要：为探讨压热协同海藻酸钠处理对普通玉米淀粉糊化性质和晶体结构的影响,测定了普通玉米淀粉及添加海藻酸钠的淀粉在不同压热处理条件下(压热时间和淀粉乳质量分数)糊化性质、凝胶性质及晶体结构的变化。结果显示:压热协同海藻酸钠处理,使淀粉的糊化温度显著降低;质量分数为20%~25%、压热协同海藻酸钠处理30 min,淀粉乳热稳定性最好;与仅进行压热处理相比,不同条件下压热协同海藻酸钠处理使淀粉乳凝胶硬度变化程度更小,质量分数为25%的淀粉乳协同处理后凝胶硬度最小;普通玉米淀粉晶体结构因压热处理逐渐由A型变为V型,且不受海藻酸钠的影响,随着压热处理时间的延长,A型晶体含量逐步减少。The aim of this study was to investigate the effect of autoclaving combined with sodium alginate on pasting properties and crystal structure of common corn starch（CCS）. The pasting properties, gel hardness and crystal structure of CCS treated by autoclaving with or without sodium alginate under different conditions（autoclaving time and starch concentration） were determined. The results showed that the combined treatment obviously decreased the pasting temperature of CCS. The best stability of starch was achieved under the following conditions： starch concentration 20%–25% and 30 min autoclaving. Compared to autoclaving alone, the combined treatment reduced the variation in gel hardness of CCS. The lowest gel hardness of starch was observed at a starch concentration of 25%. The crystal structure of CCS changed from A-type to V-type due to autoclaving treatment, independent of the presence or absence of sodium alginate. The content of A-type crystal gradually decreased with prolonged autoclaving time.

关 键 词：海藻酸钠 普通玉米淀粉 压热处理 糊化性质 晶体结构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]