摘要
对热处理、湿热处理和压热处理对多种淀粉的性质的影响结果作了总结,并概括地分析了产生影响的原因。综述了谷物类淀粉、薯类淀粉以及豆类淀粉在热液处理过程中的性质变化,包括理化性质、糊的流变学性质、热力学性质以及淀粉颗粒形态。热处理、湿热处理和压热处理都会降低淀粉的溶解度、膨胀度、粘度、透明度和冻融稳定性而提高抗性淀粉含量和抗酶能力。热处理和湿热处理过程中谷物类淀粉的胶体结构和结晶结构基本不变,保持了A形,而薯类淀粉则发生了从C形向A形的转变。湿热处理和热处理对淀粉颗粒形态的影响不如压热处理显著,压热处理淀粉颗粒几乎完全碎裂。
The effect of annealing treatment, heat-moisture treatment and pressure-thermal treatment on the properties of disparate kinds of starch was summarized, and the reason resulting in was analyzed. The effect on the characteristics was summed up in the aspect of physic-chemical properties, pasting properties and thermodynamics properties. Solubility, swelling power, viscosity, clarity and freezing stability decreased in annealing treatment, heat-moisture treatment and pressure-thermal treatment, whereas the content of resistant starch and the enzyme resistance increased. Annealing treatment and heat-moisture treatment has slight effect on the structure of gelatin and the granular morph of cereal starch, remained A type, whereas potato starch transmit A type to C type. And pressure-thermal treatment makes the granular almost disintegrated.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第6期230-232,236,共4页
Science and Technology of Food Industry
基金
黑龙江自然科学基金项目(B200607)
哈尔滨市科技局科学技术研究项目(2005AFXXJ025)。
关键词
热处理
湿热处理
压热处理
糊性质
热力学性质
annealing treatment
heat-moisture treatment
pressure -moisture
pasting property
calorific property
