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Position: Home > Articles > Effect of Annealing on Physico-chemical Characteristics of Different Maize Starches FOOD SCIENCE 2012,33 (17) 78-81

韧化处理对不同玉米淀粉理化特性的影响

作  者:
杜双奎;王华;赵佳;徐卯年
单  位:
西北农林科技大学食品科学与工程学院
关键词:
普通玉米淀粉;蜡质玉米淀粉;韧化处理;理化特性
摘  要:
以不同直/支链比例的普通玉米淀粉和蜡质玉米淀粉为材料,在40、50、60℃进行韧化处理,研究韧化处理对玉米淀粉理化特性的影响。结果表明:韧化处理的两种玉米淀粉颗粒形貌有较小变化。韧化处理后,两种淀粉的溶解度和膨胀度随着处理温度的升高而降低;所有韧化处理过的玉米淀粉黏度低于原淀粉,起糊温度高于原淀粉;韧化处理后淀粉的糊化温度升高,热焓变化不大。
译  名:
Effect of Annealing on Physico-chemical Characteristics of Different Maize Starches
作  者:
DU Shuang-kui,WANG Hua,ZHAO Jia,XU Mao-nian(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
关键词:
normal maize starch;waxy maize starch;annealing;physico-chemical properties
摘  要:
Maize starches with different amylose/amylopectin ratios(normal maize starch and waxy maize starch) were annealed at 40,50 ℃and 60 ℃,respectively to study the effect of annealing on physicochemical properties of maize starches.The granular shape of normal maize starch and waxy maize starch was slightly deformed after the annealing treatment.With increasing annealing temperature,the swelling capacity and solubility of both starches revealed a decreasing trend.The viscosity of annealed starches was lower than their native counterparts.Meanwhile,annealing treatment caused an increase in the gelatinization temperature and little change in the gelatinization enthalpy of maize starch.

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