含水量对湿热处理荸荠淀粉性质的影响  

Impact of Moisture on Physicochemical Properties of Heat-Moisture Treated Chestnut Starch

作　　者：甘增鹏 谭金萍 任剑豪 蒋立文 廖卢艳 Gan Zengpeng;Tan Jinping;Ren Jianhao;Jiang Liwen;Liao Luyan(School of Food Science and Technology,Hunan Agricultural University,Hunan Fermented Food Engineering Technology Research Center,Changsha 410128)

机构地区：[1]湖南农业大学食品科学技术学院,湖南省发酵食品工程技术研究中心,长沙410128

出　　处：《中国粮油学报》2019年第12期13-18,26,共7页Journal of the Chinese Cereals and Oils Association

基　　金：长沙市科技计划项目(kq1804004);湖南省教育厅科学研究优秀青年项目(18B125)

摘　　要：为有效开发利用荸荠淀粉,以荸荠淀粉为原料,将荸荠淀粉的含水量分别调节为20%、25%、30%、35%,利用鼓风干燥烘干箱在105℃下湿热处理2 h,研究湿热处理对荸荠淀粉糊化特性、流变特性、溶解度与膨胀度的影响。结果表明:随着湿热处理淀粉含水量的增大,淀粉糊峰值黏度和衰减值均有所降低;谷值黏度有所升高,淀粉颗粒的溶解度和膨胀度均有一定程度的下降;剪切稀化现象减弱;损耗角正切值越来越小,荸荠淀粉在湿热处理后所形成的凝胶为弱凝胶。To effectively developing and utilizing chufa starch,with the chestnut starch as raw material, the moisture of chestnut starch were adjusted to 20%, 25%, 30%, 35%, using blast drying box under 105 ℃heat treatment for 2 h, the research of heat moisture treatment on pasting properties, rheological properties, water chestnut starch solubility and swelling power. The experiment results show that: with the increase of heat treatment of moisture content of starch, starch peak viscosity and attenuation values decreased;trough viscosity increased;dissolved starch granules and expansion ability decreased;the shear thinning phenomenon weakened and dynamic mechanical loss tangent decreased, the gel formed by heat-moisture treatment of water chestnut starch was presented as weak gel.

关 键 词：荸荠淀粉 含水量 湿热处理 流变特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]