湿热改性扁豆淀粉对其结构及理化性质的影响  

Effect of Heat-Moisture Modification of Lentil Starch on Its Structure and Physicochemical Properties

作　　者：冯田田 刘宁[1] 王思颖 温沐潮 赵凯[1] FENG Tian-tian;LIU Ning;WANG Si-ying;WEN Mu-chao;ZHAO Kai(School of Food Engineering,Harbin University of Commerce,Harbin 150028,China;Shanghai Yibaimi Network Technology Co.,Ltd.,Shanghai 200100,China;Weihai Ziguang Science and Technology Park Co.,Ltd.,Weihai 264207,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028 [2]上海壹佰米网络科技有限公司,上海200100 [3]威海紫光科技园有限公司,山东威海264207

出　　处：《中国调味品》2023年第10期85-92,共8页China Condiment

基　　金：黑龙江省自然基金引导项目(JJ2020LH0512);哈尔滨商业大学本科教学领军人才培养计划项目(201905)。

摘　　要：实验采用湿热处理方式对扁豆淀粉进行改性,研究湿热改性扁豆淀粉的最佳工艺以及湿热处理对淀粉结构及理化特性的影响。以淀粉水分含量、反应温度、反应时间作为影响因素,以抗性淀粉含量为评价指标,通过单因素实验和响应面实验得到最佳改性条件。采用傅里叶红外光谱、X-射线衍射、扫描电镜、快速黏度分析仪等对湿热改性前后的淀粉结构及理化性质进行测定。湿热处理后扁豆淀粉的晶型保持原有的A型、结晶度升高,颗粒形貌无显著改变,仍维持颗粒态,糊化温度、溶解度、吸水率升高,抗老化性、冻融稳定性增强,透光率、黏度、膨胀力、吸油率下降。该研究结果可为扁豆淀粉及其相关调味品的开发奠定理论基础。In this experiment,lentil starch is modified by heat-moisture treatment,and the optimal technology of heat-moisture modification of lentil starch and the effect of heat-moisture treatment on the structure and physicochemical properties of starch are studied.With starch moisture content,reaction temperature and reaction time as the influencing factors,and resistant starch content as the evaluation index,the optimal modification conditions are obtained by single factor experiment and response surface experiment.The structure and physicochemical properties of starch are determined by Fourier infrared spectroscopy,X-ray diffraction,scanning electron microscope and rapid viscosity analyzer.After heat-moisture treatment,the crystal type of lentil starch remains the original A type,the crystallinity increases,the particle morphology does not change significantly,still maintains the particle state,gelatinization temperature,solubility,water absorption rate increase,anti-aging property,freeze-thaw stability increase,and transmittance,viscosity,expansion force,oil absorption rate decrease.The results can lay a theoretical foundation for the development of lentil starch and its related seasonings.

关 键 词：湿热处理 扁豆淀粉 响应面法 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]