CAJ | 학술논문

目的：研究水浴加热、微波加热和高压加热方法对高直链玉米淀粉糊化性能的影响，为高直链淀粉的进一步开发和应用提供理论基础。方法以高直链玉米淀粉为原料，在过量水分存在条件下，分别采用水浴加热、微波加热和高压加热制备高直链玉米淀粉糊，分别研究不同温度和微波功率下，高直链玉米淀粉糊碘兰值和酶解力随糊化时间增加的变化规律。结果水浴加热、微波加热和高压加热糊化过程中高直链玉米淀粉的碘兰值和酶解力均随时间的延长呈上升趋势，微波加热高直链玉米淀粉糊的碘兰值和酶解力低于高压加热但高于水浴加热，微波加热淀粉的糊化速度大于水浴加热和高压加热。结论高压加热淀粉糊化效果好，淀粉的糊化程度高，是使高直链淀粉完全糊化的较好方法。
목적：연구수욕가열、미파가열화고압가열방법대고직련옥미정분호화성능적영향，위고직련정분적진일보개발화응용제공이론기출。방법이고직련옥미정분위원료，재과량수분존재조건하，분별채용수욕가열、미파가열화고압가열제비고직련옥미정분호，분별연구불동온도화미파공솔하，고직련옥미정분호전란치화매해력수호화시간증가적변화규률。결과수욕가열、미파가열화고압가열호화과정중고직련옥미정분적전란치화매해력균수시간적연장정상승추세，미파가열고직련옥미정분호적전란치화매해력저우고압가열단고우수욕가열，미파가열정분적호화속도대우수욕가열화고압가열。결론고압가열정분호화효과호，정분적호화정도고，시사고직련정분완전호화적교호방법。
Objective The effect of water bath heating, microwave heating and high pressure heating on the gelatinization properties of high amylase corn starch were studied,the theoretical basis for further study on development and application of high amylase corn starch were provided. Methods High amylase corn starch based starch paste was prepared under excessive water by water bath heating, microwave heating and high pressure heating method,the variation rules of the blue value and enzyme hydrolysability of high amylase corn starch as the increase of gelatinization time under different temperature and microwave power were studied. Results Blue value and enzyme hydrolysability of high amylase corn starch prepared by water bath heating, microwave heating and high pressure heating increased as the prolong of heating time during gelatinization. the blue value and enzyme hydrolysability of high amylase corn starch paste prepared by microwave were lower than those by high pressure heating, and higher than those by water bath heating, and the gelatinization rate of starch prepared by microwave was faster than that by water bath heating and that by high pressure heating. Conclusion The gelatinization effect and degree of starch prepared were better by high pressure heating, which was a good method to make high amylase corn starch gelatinized entirely.