中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 挤压剪切活化对添加耐高温α-淀粉酶脱胚玉米淀粉结构和理化特性的影响 食品科学 2018 (15) 31-37
Position: Home > Articles > Physicochemical and Structural Properties of Native, Extruded and Enzymatic Extruded Degerminated Corn Starch FOOD SCIENCE 2018 (15) 31-37

挤压剪切活化对添加耐高温α-淀粉酶脱胚玉米淀粉结构和理化特性的影响

作  者：
马成业;范玉艳;于双双;张东亮
单  位：
山东省高校农产品功能化技术重点实验室;山东理工大学农业工程与食品科学学院
关键词：
淀粉;挤压;脱胚玉米;结构;理化特性
摘  要：
本研究通过偏光显微镜、扫描电子显微镜、热台显微镜、X射线衍射、差示扫描量热分析、傅里叶变换红外光谱分析等手段,研究原脱胚玉米、挤压脱胚玉米和添加耐高温α-淀粉酶挤压脱胚玉米的淀粉结构及性质变化,并探究其相互关系,揭示挤压剪切活化对脱胚玉米的淀粉颗粒机械力化学效应。研究表明:与原脱胚玉米和挤压脱胚玉米相比较,挤压处理对添加耐高温α-淀粉酶脱胚玉米的淀粉结构及性质产生显著影响,酶解力和糊化度增大,碘蓝值、直链淀粉含量减小。添加耐高温α-淀粉酶挤压脱胚玉米淀粉颗粒形貌破坏,偏光十字破坏,结晶度变小;升温糊化过程中,焓变降低;挤压使淀粉颗粒的结晶结构破坏,淀粉颗粒发生聚集,破损淀粉颗粒易糊化和裂解。
译  名：
Physicochemical and Structural Properties of Native, Extruded and Enzymatic Extruded Degerminated Corn Starch
作  者：
MA Chengye;FAN Yuyan;YU Shuangshuang;ZHANG Dongliang;School of Agricultural Engineering and Food Science, Shandong University of Technology;Key Laboratory of Shandong Provincial Universities for Technologies in Functional Agricultural Products;
单  位：
MA Chengye%FAN Yuyan%YU Shuangshuang%ZHANG Dongliang%School of Agricultural Engineering and Food Science, Shandong University of Technology%Key Laboratory of Shandong Provincial Universities for Technologies in Functional Agricultural Products
关键词：
starch;;extrusion;;degerminated corn;;structure;;physicochemical properties
摘  要：
In this study, the structural properties of degerminated corn starch modified by enzymatic extrusion, such as crystallinity and morphological structure, were analyzed by X-ray diffraction, polarizing microscope, scanning electron microscope,hot-stage microscope, differential scanning calorimetry and Fourier transform infrared spectroscopy. The physicochemical properties of native, extruded and enzymatic extruded degerminated corn starch, including enzymatic hydrolysis, iodine blue value,gelatinization degree and amylose content, were studied by using various techniques such as differential scanning calorimetry and Fourier transform infrared spectroscopy. Extrusion and enzymatic extrusion had great influence on starch structure and properties.Enzymatic extrusion could increase the efficiency of enzymatic hydrolysis and the degree of gelatinization degerminated corn,and decrease iodine blue value and amylase content. The morphology and birefringence of enzymatic extruded degeminated corn starch granules was partially destroyed and aggregation of starch granules was observed. The enthalpy change of gelatinization was reduced. The crystal structure of starch granules was destroyed, along with a significant decrease in the degree of crystallinity. The broken starch granules were susceptible to gelatinization and decomposition.

相似文章

导出引用
计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46