华南理工大学学报(自然科学版)
華南理工大學學報(自然科學版)
화남리공대학학보(자연과학판)
JOURNAL OF SOUTH CHINA UNIVERSITY OF TECHNOLOGY(NATURAL SCIENCE EDITION)
2015年
2期
27-32,65
,共7页
扶雄%张明%朱思明%黄强
扶雄%張明%硃思明%黃彊
부웅%장명%주사명%황강
湿热处理%普通玉米淀粉%热力学性质%体外消化性
濕熱處理%普通玉米澱粉%熱力學性質%體外消化性
습열처리%보통옥미정분%열역학성질%체외소화성
heat-moisture treatment%normal maize starch%thermodynamic property%in vitro digestibility
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。
在不同的水分含量下對普通玉米澱粉進行瞭濕熱處理,研究瞭濕熱處理對玉米澱粉顆粒形貌、黏度、熱力學性質、結晶性和消化性的影響。結果錶明:濕熱處理玉米澱粉的顆粒外形仍保持完整,但顆粒錶麵齣現破損,偏光十字仍存在,高水分含量下處理時部分偏光十字消失;經濕熱處理後,澱粉起糊溫度提高,峰值黏度、終止黏度和崩解值下降,澱粉糊化過程吸熱焓變減小;結晶度隨濕熱處理水分含量先增加後減小,在高水分含量下處理的澱粉中齣現A+V型結晶峰,錶明形成瞭澱粉脂質複閤物;抗性和慢消化澱粉含量隨濕熱處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 .