Position: Home > Articles > Effect of Heat-moist Treatment on Formation of Slowly Digestible Starch
FOOD SCIENCE
2009,30
(17)
95-97
湿热处理对缓慢消化淀粉形成的影响
作 者：
赵凯;丁文明;谷广烨
单 位：
哈尔滨商业大学食品科学与工程省级重点实验室
关键词：
缓慢消化淀粉(SDS);湿热处理;处理条件
摘 要：
研究湿热处理条件对缓慢消化淀粉含量的影响,探讨水分含量、湿热处理温度、湿热处理时间、贮存温度、贮存时间对SDS含量的影响。最适的湿热处理条件为:水分含量20%(干基),温度120℃,湿热处理时间1h。处理后的样品在4℃冷藏12h,然后于60℃烘干16h,在此条件下,SDS含量可达39.75%。
译 名：
Effect of Heat-moist Treatment on Formation of Slowly Digestible Starch
作 者：
ZHAO Kai,DING Wen-ming,GU Guang-ye (Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China)
关键词：
slowly digestible starch (SDS);heat-moist treatment;treatment conditions
摘 要：
The effects of heat-moist treatment (HMT) conditions such as water content, treatment temperature and time, and storage temperature and time on the formation of slowly digestible starch (SDS) were studied. The optimum HMT conditions were determined as follows: treating at 120 ℃ for 1 h with 20% water content, then cooling for 12 h at 4 ℃, finally drying at 60 ℃ for 16 h. Under the above conditions, the SDS content in dried product reached 39.75%.
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