摘要
对小麦淀粉进行湿热处理,研究不同初始含水量对小麦淀粉结构和性能影响。实验结果表明,经湿热处理后小麦淀粉颗粒表面出现凹坑,随初始水分含量增加,淀粉颗粒表面凹坑数量增加,同时粘结现象变得严重;湿热处理小麦淀粉糊化温度随初始含水量增加而升高;经湿热处理后小麦淀粉对酸和酶敏感性增加,更易被酸和酶水解。
Wheat starch was heat-moisture treated and the effects of initial moisture on the structure and properties of heat-moisture treated wheat starch were studied. The results indicated that there were dents on the surface of starch granule, the number of dents increased alone with the ascent of initial moisture of heat-moisture treated wheat starch, while the bonding of starch granule became seriously. The gelatinization temperature of heat-moisture treated wheat starch increased with higher initial moisture. The wheat starch became sensitive to acid or enzyme hydrolysis after heat-moisture treatment, easier to be hydrolyzed by acid or enzyme.
出处
《粮食与油脂》
北大核心
2012年第10期22-24,共3页
Cereals & Oils
关键词
小麦淀粉
湿热处理
淀粉结构
wheat starch
heat-moisture treatment
starch structure
