反复/连续湿热处理对小麦B淀粉结构、理化性质和消化性能的影响  

Effect of Repeated/Continuous Heat-Moisture Treatments on Structure,Physicochemical Properties and Digestibility of Wheat B-Starch

作　　者：梁思远 申慧珊 宫冰 苏春燕 张波[1] 李文浩[1] Liang Siyuan;Shen Huishan;Gong Bing;Su Chunyan;Zhang Bo;Li Wenhao(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2021年第10期65-75,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2017YFD0401203)。

摘　　要：以小麦B淀粉为原料,在120℃和30%含水量条件下对小麦B淀粉进行反复湿热处理和连续湿热处理,分析并比较两种处理方法对淀粉结构、理化性质和消化特性的影响。结果表明:反复和连续湿热处理后,淀粉颗粒表面出现孔洞,淀粉双螺旋结构、结晶区和无定形区被破坏,淀粉分子发生重新排列和分布。这些变化导致淀粉的结晶度降低,糊化黏度下降,凝胶温度升高,解螺旋所需能量下降。同时,与连续湿热处理相比,反复湿热处理能更显著地改变淀粉的结构、理化性质和消化特性。本研究结果揭示了湿热改性淀粉的变性机理,为小麦B淀粉的深度开发利用提供试验依据。The B-type wheat starch with a moisture content of 30% was subjected to repeated heat-moisture treatment(RHMT) and continuous heat-moisture treatment(CHMT) at 120 ℃, and their effects on structure, physicochemical properties and digestibility of the starch were compared and analyzed. The results showed that the starch granules appeared to rupture and scallops after RHMT and CHMT. Meanwhile, the double helix structure and the crystalline and amorphous region were broken, and the starch molecules were rearranged and redistributed. As a result, HMT decreased the relative crystallinity and pasting viscosity while increasing starch’s gelatinization temperature but reduced the energy required for uncoiling. Thus, the RHMT exhibited more significant advantages than CHMT in modifying starch’s structural, physicochemical, and digestibility properties. The results are expected to provide a theoretical basis for further investigating the modification mechanism of heat-moisture modified and the further development and utilization of wheat for B-starch.

关 键 词：B淀粉 反复湿热处理 连续湿热处理 结构 理化性质 消化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]