CAJ | 학술논문

目的研究不同湿热处理条件，包括时间、温度和水分含量，对糯小麦淀粉性质的影响．方法以糯小麦淀粉糊的透明度、溶解度和膨胀度、冻融稳定性、颗粒形貌及颗粒结晶性质的变化考察湿热处理对糯小麦淀粉的影响．结果和结论与原淀粉相比，经湿热处理后，糯小麦淀粉糊的透光率，溶解度，冻融稳定性指标均有一定程度的降低，而膨胀度有一个先降低后增加的过程．湿热处理后糯小麦淀粉的颗粒形状和大小基本没有发生改变，但颗粒表面变得不均匀，中央部位变得模糊，出现了裂纹和压痕，偏光十字强度减弱．X射线衍射分析数据也证实了偏光显微镜得到的结果，淀粉的相对结晶度降低，但湿热处理未改变糯小麦淀粉的结晶结构类型，仍为A型．
목적연구불동습열처리조건，포괄시간、온도화수분함량，대나소맥정분성질적영향．방법이나소맥정분호적투명도、용해도화팽창도、동융은정성、과립형모급과립결정성질적변화고찰습열처리대나소맥정분적영향．결과화결론여원정분상비，경습열처리후，나소맥정분호적투광솔，용해도，동융은정성지표균유일정정도적강저，이팽창도유일개선강저후증가적과정．습열처리후나소맥정분적과립형상화대소기본몰유발생개변，단과립표면변득불균균，중앙부위변득모호，출현료렬문화압흔，편광십자강도감약．X사선연사분석수거야증실료편광현미경득도적결과，정분적상대결정도강저，단습열처리미개변나소맥정분적결정결구류형，잉위A형．
Objective]The effect of heat-moisture treatment ( HMT) including time ,temperature and wa-ter content , on the physicochemical properties of waxy wheat starch was investigated .[Method]The pas-ting properties such as clarity , solubility , swelling power , freeze-thaw stability , morphology , and X-ray crystallinity of the starch were evaluated .[Result and conclusion]HMT reduced the transparency , solu-bility and freeze-thaw stability of waxy wheat starch .However , the swelling power of waxy wheat starch decreased and then increased .HMT did not obviously change the particle shape and size of starch gran-ules , but the surface of starch granules became uneven , and the central of the granules became blurred;some crack and indentation appeared .HMT reduced the birefringence intensity of starch granules .The X-ray diffractometry result revealed that HMT promoted a reduction in the starch relative crystallinity , but the native and HMT starch maintained the A diffraction pattern .