干热处理对藜麦淀粉结构和理化性质的影响  

Effects of Dry Heat Treatment on Structure and Properties of Quinoa Starch

作　　者：卢露润 王飘飘 刘芳兰 常飞鸿 豁银强 吴进菊 Lu Lurun;Wang Piaopiao;Liu Fanlan;Chang Feihong;Huo Yinqiang;Wu Jinju(College of Food Science and Technology and Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053)

机构地区：[1]湖北文理学院食品科学技术学院·化学工程学院,湖北襄阳441053

出　　处：《中国粮油学报》2023年第7期93-99,共7页Journal of the Chinese Cereals and Oils Association

基　　金：湖北文理学院大学生创新创业项目(X202110519041);湖北省中央引导地方科技发展专项(2020ZYYD023)。

摘　　要：研究干热处理对藜麦淀粉结构和理化性质的影响,X-射线衍射分析表明120℃干热处理前后藜麦淀粉晶型都为A型,没有产生新的晶体;红外光谱分析可知干热处理0.5~8 h后藜麦淀粉透过率发生显著变化,I_(1022)/I_(1045)的值在1.22~1.23之间,均比原淀粉的略小(1.24),但淀粉的有序程度差异不显著。理化性质方面,随着干热处理时间的延长,藜麦淀粉的吸水性、溶解度和膨胀度逐渐增大,处理8 h时达到最大,分别为4.65%、26.10%和27.49%。而干热处理后淀粉的析水率和凝胶强度显著降低,干热4 h后析水率由原淀粉的45.07%下降到了26.25%,凝胶强度由35.63 g降低到3.53 g。糊化特性也发生显著变化,最终黏度由1582 cP升高到3157 cP。The effects of dry heat treatment on the structure and physicochemical properties of quinoa starch were studied.X-ray diffraction patterns showed that the crystalline form of quinoa starch was A-type before and after 120℃dry heat treatment,and no new crystals were produced.Infrared adsorption spectrum showed that the transmittance changed significantly after dry heat treatment 0.5~8 h,and the values of I_(1022)/I_(1045)were between 1.22 and 1.23,slightly smaller than that of original starch(1.24),but there was no significant difference in the degree of starch order.In terms of physicochemical properties,the hydro absorbency,solubility and expansion of quinoa starch increased gradually with the extension of dry-heat treatment time,and reached the maximum value at 8 h,4.65%,26.10%and 27.49%,respectively.After dry heat treatment,the water evolution rate and gel strength of starch decreased significantly.After 4 hours of dry heat,the water evolution rate of starch decreased from 45.07%to 26.25%,and the gel strength decreased from 35.63 g to 3.53 g.The gelatinization characteristics also changed significantly,and the final viscosity increased from 1582 cP to 3157 cP.

关 键 词：藜麦淀粉 干热 理化特性 RVA DSC 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]