摘 要：
以普通甘薯淀粉为原料,研究韧化处理条件(不同水分质量分数、处理温度以及处理时间)对甘薯淀粉溶解度、膨胀度、透光率、凝沉稳定性、冻融稳定性等理化特性的影响.结果表明:经韧化处理后,相较于空白样,随着水分质量分数的增大,甘薯淀粉膨胀度由8.35%降至4.83%,呈现先增后减的变化趋势,溶解度增加,透光率均减小,且在水分质量分数为65%时最小,为26.1,处理样品的析水率均高于空白样,且随时间的延长上清液所占体积逐渐增大;随着处理温度的增高,相较于空白样,甘薯淀粉的膨胀度由4.43%增至11.34%,溶解度以及透光率均呈减小趋势;随着处理时间的增长,样品的膨胀度在48 h后高于空白样,样品的溶解度在处理12 h达到最大为44.62%,其余处理的溶解度均低于空白样,处理样的透光率低于空白样,析水率呈无规律变化.适度韧化处理可以提高甘薯淀粉的冻融稳定性.韧化处理后,甘薯淀粉的凝沉稳定性随水分质量分数的增加而增强,随韧化处理温度的升高而变差.
译 名：
Effects of annealing on the physicochemical properties of sweet potato starches
作 者：
Li Fei;Chen Mengxue;Tang Yujie;Zeng Jie;Li Guanglei;Henan Institute of Science and Technology;
关键词：
annealing;;sweet potato starch;;propertie
摘 要：
The effect of annealing with deferent moisture,annealing temperature and annealing time on physicochemical properties including the solubility, swelling, transparency,retro gradation property and the frozen-thaw stability of sweet potato starch were studied.The results indicated that the presented the trend of first increased and then decreased after annealing treatment.Compared with the blank sample, with the increase of moisture content,the sweet potato starch swelling degree from 8.35 % fell 4.83%,increased solubility,light transmittance decreased and in moisture content for 65% minimum was 26.1,sample analysis of water rates were higher than the blank sample and with the time growth supernatant accounted for and gradually increase the volume;With the increase of the processing temperature,the expansion of sweet potato starch increased from 4.43% to 11.34%,and the solubility and light transmittance decreased;Along with the increase of processing time,swelling sample at 48 hours is higher than the blank sample,sample solubility in 12 hours is maximum reach to 44.62%,dealing with the rest of the solubility of were lower than blank sample,the kind of light transmission rate is lower than the blank sample,the elutriation rate showed no changes.In addition,Moderate patenting process can be improved freeze-thaw stability of sweet potato starch.When the potato starch retrogradation stability after patenting process with increased moisture content of starch and modified potato starch retrogradation enhanced stability over patenting temperature rises deteriorated.
