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当前位置: 首页 > 文章 > 湿热处理对甘薯淀粉糊理化特性的影响 河南科技学院学报(自然科学版) 2018 (4) 28-35
Position: Home > Articles > Effect of heat moisture treatment on physicochemical properties of sweet potato starch paste Journal of Henan Institute of Science and Technology(Natural Science Edition) 2018 (4) 28-35

湿热处理对甘薯淀粉糊理化特性的影响

作  者：
刘晓媛;曾洁;李光磊
单  位：
河南科技学院食品学院
关键词：
湿热处理;甘薯淀粉;淀粉糊特性
摘  要：
研究了不同湿热处理条件对甘薯淀粉糊理化性质的影响.甘薯淀粉经不同湿热条件处理后,通过测定其透光率、溶胀度、凝沉性及冻融稳定性,分析了湿热处理水分、温度、时间、水改变对甘薯淀粉糊特性的影响.结果表明:与原淀粉相比,不同处理条件下甘薯淀粉糊的溶解性均呈下降趋势.随着湿热处理水分质量分数(10%~30%)的升高,淀粉糊的透光率从11.43%降至3.5%,呈逐渐下降趋势.凝沉性逐渐减弱,膨胀度变化规律不明显,冻融稳定性增强.改变湿热处理温度(90~130℃),淀粉糊的透光率均低于原淀粉(8.87%),且静置后所得上清液体积都远远大于原淀粉,凝沉稳定性下降,而膨胀度均高于原淀粉(2.82),呈现先增后减趋势.随着湿热处理时间的增加,淀粉糊的透光率和凝沉性逐渐增加,膨胀度和冻融稳定性则呈现无规律变化.电镜扫描分析显示,经湿热处理后,淀粉颗粒表面会发生明显皱缩,部分颗粒有粘结现象.
译  名：
Effect of heat moisture treatment on physicochemical properties of sweet potato starch paste
作  者：
LIU Xiaoyuan;ZENG Jie;LI Guanglei;School of Food Science,Henan Institute of Science and Technology;
关键词：
heat moisture treatment;;sweet potato starch;;starch paste characteristics
摘  要：
In this experiment,the physical and chemical properties of sweet potato starch paste were studied.The effects of moisture,temperature and time on the properties of sweet potato starch were analyzed by means of the determination of the transparency,swelling, solubility,conglutination stability and the freeze-thaw of sweet potato starch.The results showed that the solubility of sweet potato starch was decreasing in different treatment conditions compared with the original starch.In addition,with the increase in the treatment of moisture(10% ~30%),the transmittance of starch paste decreased from 11.43 % to 3.5 %,and the conglutination stability decreased gradually,and there was no obvious rule in the change of expansion degree,and the stability of freeze-thaw was enhanced.Change the temperature of heat-moisture treatment(90~130 ℃),paste the light transmittance are lower than the original starch(8.87%),In this group,the increase of the supernatant was much larger than the original starch,so the conglutination stability decline.expansion degree were higher than the original starch(2.82),showed a trend of increase.Change the time of heat-moisture treatment,the light transmittance and coagulation of the paste increased,and the expansion degree and freeze-thaw stability showed irregular changes.The Scanning Electron Microscope results showed that the surface of starch granules was obviously wrinkled and some of the granules were cohesive.

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