湿热处理对绿豆淀粉结构及理化特性的影响  

Effect of heat moisture treatment on the structural and physicochemical properties of mung bean starch

作　　者：王艳 张煜松 刘兴丽 张艳艳 张华 王宏伟 WANG Yan;ZHANG Yusong;LIU Xingli;ZHANG Yanyan;ZHANG Hua;WANG Hongwei(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;He′nan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]河南省冷链食品质量安全控制重点实验室,河南郑州450001

出　　处：《轻工学报》2022年第3期36-42,共7页Journal of Light Industry

基　　金：国家自然科学基金项目(32101976);河南省科技攻关项目(212102110328)。

摘　　要：采用湿热处理对绿豆淀粉进行改性,研究湿热处理过程中不同水分含量(15%、20%、25%和30%)对绿豆淀粉结构(结晶结构和短程有序化结构)和理化特性(热力学特性、糊化特性和消化特性)的影响。结果表明:湿热处理未改变绿豆淀粉的结晶类型,但其相对结晶度和短程有序化程度降低;随着湿热处理过程中体系水分含量的增加,绿豆淀粉的糊化温度、峰值温度和终止温度均增加,而峰值黏度、终值黏度和回生值均降低,即绿豆淀粉的热稳定性增强;与湿热处理前的绿豆淀粉相比,湿热处理能明显增加绿豆淀粉中的抗性淀粉含量。Mung bean starch was modified by heat moisture treatment(HMT).The effects of HMT on the structural properties(crystalline and short-range ordered molecular structure)and physicochemical properties(thermodynamics,pasting and digestion properties)of samples with different moisture contents(15%,20%,25%and 30%)were studied.The results showed that the crystal type of mung bean starch was not changed by HMT,but the crystallinity and short-range ordered molecular structures decreased.With the increase of moisture content,the gelatinization,peak and termination temperature of mung bean starch increased,while the peak viscosity,final viscosity and setback decreased.These results showed that the thermal stability of starch was enhanced after HMT.Compared with the original mung bean starch,the content of resistant starch was significantly increased by HMT.

关 键 词：绿豆淀粉 湿热处理 结构特性 糊化特性 消化特性 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]