期刊论文

Effect of Multiple Heat-Moisture Treatment on Structure and Properties of Rice Starch

中文

中国粮油学报

1003-0174

2020

35

10

77-83

10.3969/j.issn.1003-0174.2020.10.013

长沙市科技计划项目(kq1907098和kq1907096) 长株潭国家自主创新示范区专项(2018XK2007) 国家自然科学基金青年项目(31801497) 长沙食品贮藏和保鲜工程研究中心(kq1901146)。

本校为第一机构

采用多次湿热处理方法对大米淀粉进行物理改性,湿热处理温度110℃,含水量20%,处理时间2 h,对比了不同次数的湿热处理对大米淀粉理化性质的影响。结果表明,随着湿热处理次数的增加,大米淀粉的含水量、膨胀力和溶解度均有所下降且逐渐降低。从糊化性质来看,大米淀粉更难于糊化,结合水的能力下降,热稳定性提高。红外光谱检测结果显示,原大米淀粉和多次湿热处理后的大米淀粉的红外光谱基本没有变化。X-衍射分析结果表明,样品处理前后的结晶型保持不变,但相对结晶度随处理次数增加而逐渐升高。扫描电镜图像显示,经多次湿热处理后,会使淀粉颗粒不再呈现均匀分散的状态,单个颗粒的特征逐渐消失,从而形成...

The physical modification of rice starch was carried out by using multiple wet heat treatment methods. The temperature of wet heat treatment was 110 ℃, the water content was 20%, and the treatment time was 2 hours. The effects of different times of heat treatment on the physical and chemical properties of rice starch were compared. The results indicated that with the increase of the number of humid heat treatments, water content, swelling power and solubility of rice starch all decreased and gradually decreased. From the perspective of gelatin...