湿热处理对天麻淀粉理化性质的影响  

Effects of heat-moisture treatment on physicochemical properties of gastrodia starch

作　　者：刘庆庆 庄茂君 杨芳 吴育勤 杨馥祯 LIU Qingqing;ZHUANG Maojun;YANG Fang;Wu Yuqin;YANG Fuzhen(School of Materials and Chemical Engineering,Tongren University,Tongren 554300)

机构地区：[1]铜仁学院材料与化学工程学院,铜仁554300

出　　处：《中国食品添加剂》2022年第12期199-204,共6页China Food Additives

基　　金：贵州省教育厅青年科技人才成长项目(黔教合KY字[2020]173)。

摘　　要：以新鲜天麻为原料提取天麻淀粉,采用湿热处理(HTM)对天麻淀粉进行改性,研究湿热处理过程中不同水分含量(15%、20%、25%、30%、35%)对天麻淀粉理化性质的影响。结果表明:湿热处理过程中不同水分含量对天麻淀粉理化性质产生不同程度的影响,与原淀粉相比,湿热处理提高了天麻淀粉的溶解度,降低了天麻淀粉的膨润度,淀粉糊的透明度下降,凝沉特性升高,冻融稳定性降低,老化值升高,淀粉分子短程有序化结构比例降低。Gastrodia starch was extracted from fresh Gastrodia elata,and was modified by heat-moisture treatment(HTM). The effects of different moisture content(15%,20%,25%,30%,35%) during heat-moisture treatment on the physicochemical properties of Gastrodia elata starch were studied. The results showed that different moisture content had different effects on the physicochemical properties of gastrodia starch during the process of heat-moisture treatment. Compared with the original starch,the heat-moisture treatment increased the solubility of gastrodia starch,decreased the swelling degree of gastrodia starch,decreased the transparency of starch paste,increased the retrogradation characteristics,decreased the freeze-thaw stability,increased the aging value and decreased the proportion of short-range ordered structure of starch molecules.

关 键 词：天麻淀粉 湿热处理 理化性质 凝沉性 老化 

分 类 号：TS201.1[轻工技术与工程—食品科学]