期刊论文

中文

食品科技

1005-9989

2013

38

9

120-123

10.13684/j.cnki.spkj.2013.09.056

本校为第一机构

大米淀粉在40℃条件下用浓度为3.16 mol/L的H2SO4处理不同时间,观察了不同酸解时间下大米淀粉理化性质的变化规律.结果表明,随着酸解时间的延长,大米淀粉的颗粒粒径减小,淀粉粒径由原来的6.06 μm降低至204 nm,且随着淀粉粒径的减小,比表面积由1.10 m2/g增长到8.78 m2/g;随着酸解时间的延长,淀粉颗粒的无定形区被酸解,结晶区受到破坏,淀粉酶解率由9.38％增长到51.09％,膨胀力由11.6 g/g降低到0.85 g/g,溶解度由8.3％增长到82.8％,同时酸解2d后淀粉颗粒基本上失去了糊化特性.

Rice starch was treated with 3.16 mol/L sulfuric acid at 40 ~C for different time and the changes of physicochemical properties of rice starch with different acid hydrolysis time were studied. The results indicated that the particle size of rice starch is decreased from 6.06 IJm to 204 nm, with more extended hydrolysis. With the particle size decreasing, the specific furface area increases from 1.10 m2/g to 8.78 m2/g remarkably. The amorphous regions of starch are degraded rapidly and subsequently the crystalline regions are destroyed, with more prolonged hydrolysis. The degree of enzyme-hydro...