CAJ | 학술논문

在不同的水分含量下对普通玉米淀粉进行了湿热处理，研究了湿热处理对玉米淀粉颗粒形貌、黏度、热力学性质、结晶性和消化性的影响。结果表明：湿热处理玉米淀粉的颗粒外形仍保持完整，但颗粒表面出现破损，偏光十字仍存在，高水分含量下处理时部分偏光十字消失；经湿热处理后，淀粉起糊温度提高，峰值黏度、终止黏度和崩解值下降，淀粉糊化过程吸热焓变减小；结晶度随湿热处理水分含量先增加后减小，在高水分含量下处理的淀粉中出现A＋V型结晶峰，表明形成了淀粉脂质复合物；抗性和慢消化淀粉含量随湿热处理水分含量的提高而增加。
재불동적수분함량하대보통옥미정분진행료습열처리，연구료습열처리대옥미정분과립형모、점도、열역학성질、결정성화소화성적영향。결과표명：습열처리옥미정분적과립외형잉보지완정，단과립표면출현파손，편광십자잉존재，고수분함량하처리시부분편광십자소실；경습열처리후，정분기호온도제고，봉치점도、종지점도화붕해치하강，정분호화과정흡열함변감소；결정도수습열처리수분함량선증가후감소，재고수분함량하처리적정분중출현A＋V형결정봉，표명형성료정분지질복합물；항성화만소화정분함량수습열처리수분함량적제고이증가。
Heat-moisture treatment ( HMT) was performed for normal maize starch with different moisture contents , and the effects of HMT on the morphology , viscosity , thermodynamic properties , crystallinity and digestibility of the starch were investigated .The results show that (1) the integrity of starch granules with HMT keeps well but frag-ment appears on the granules surface;(2) the polarization cross still exists in the treated starch but it partially dis-appears at high moisture content;(3) after the HMT, the gelatinization temperature of starch increases , the peak viscosity , the terminal viscosity , the breakdown value and the gelatinization enthalpy decrease , while the crystallin-ity first increases and then decreases with the increase of moisture content;(4) A+V crystal pattern appears in the starch treated at high moisture content , which indicates the formation of starch-lipid complex;and (5) the contents of resistant starch and slow digestible starch in the starch with HMT both increase with the increase of the moisture content .