热处理对紫山药淀粉理化和消化特性的影响  

Effect of different heat treatments on the physicochemical properties and digestibility of purple yam starch

作　　者：李涛[1] 安凤平[1,2] 宋洪波 王艺伟[1,2] 刘灿灿 万成[1] LI Tao;AN Fengping;SONG Hongbo;WANG Yiwei;LIU Cancan;WAN Cheng(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院 [2]福建省特种淀粉品质科学与加工技术重点实验室,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2018年第2期250-256,共7页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：国家自然科学基金资助项目(31271913);福建农林大学高水平大学建设项目(612014042)

摘　　要：以紫山药淀粉为原料,研究韧化、湿热和压热3种热处理方式制备改性紫山药淀粉的溶解性、膨胀性、热特性和消化特性;并通过扫描电镜、红外光谱和X-射线衍射分析特性差异的原因.结果表明:韧化改性淀粉的溶解性和膨胀性较差,糊化温度较低,糊化焓较高,抗消化淀粉含量高达75.87%;湿热改性淀粉的溶解性和膨胀性不好,糊化温度较高,糊化焓较低,但含有30.13%缓慢消化淀粉;压热改性淀粉的溶解性和膨胀性较好,糊化温度高,糊化焓低,快速消化淀粉含量为48.73%.这些理化和消化特性差异源自于不同热处理条件导致淀粉颗粒形貌、双螺旋结构和结晶变化的综合作用.Purple yam( Dioscorea alata L.) starch was modified by annealing,heat-moist and autoclaving treatment,respectively.Then their solubility and swelling power,thermal properties and digestibility were compared,and the reasons of differences were analyzed by scanning electron microscope( SEM),fourier transform infrared( FT-IR) spectroscopy and X-ray diffraction( XRD). The results showed that the solubility and swelling power of starch modified by annealing was poorer,and the gelatinization temperature was lower as well as higher gelatinization enthalpy and poorer digestibility compared with other modified starches. The starch under heat-moist treatment had higher gelatinization temperature and lower gelatinization enthalpy with poor solubility and swelling power,but it has excellent slow digestion property. By comparison,the autoclaving-modified starch has better solubility and swelling power,the highest gelatinization temperature and rapid digestion property,whereas gelatinization enthalpy was the lowest. The differences of these properties and digestility depend on the comprehensive effects of starch granule morphology,the double helix structure and crystallization.

关 键 词：紫山药淀粉 热处理 理化特性 消化特性 结构 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]