CAJ | 학술논문

以玉米淀粉和糯玉米淀粉为原料，采用微波加热制备玉米淀粉糊，并与水浴加热制备的淀粉糊相比较，以碘兰值和酶解力为指标，研究了微波法对淀粉糊化特性的影响。研究结果表明，糊化过程中水浴法和微波法糊化淀粉的碘兰值和酶解力均随糊化时间的延长逐渐上升，其中微波糊化淀粉的速度比水浴快，但微波加热玉米淀粉糊的碘兰值和酶解力比水浴加热低。
이옥미정분화나옥미정분위원료，채용미파가열제비옥미정분호，병여수욕가열제비적정분호상비교，이전란치화매해력위지표，연구료미파법대정분호화특성적영향。연구결과표명，호화과정중수욕법화미파법호화정분적전란치화매해력균수호화시간적연장축점상승，기중미파호화정분적속도비수욕쾌，단미파가열옥미정분호적전란치화매해력비수욕가열저。
With corn starch and waxy corn starch as raw material , the influence of microwave radation and water bath heating on blue value and enzyme hydrolysability of corn starch and waxy corn starch paste was studied .The results indicated that the blue value and enzyme hydrolysability of starch paste prepared by microwave and water bath heating increased as the prolonging of heating time during gelatinization .The gelatinization rate of starch paste pre-pared by microwave was faster .But the blue value and enzyme hydrolysability of starch paste prepared by microwave were lower than by water bath heating .