摘要
在湿热条件下,采用不同微波条件对马铃薯淀粉进行处理,运用扫描电子显微镜、布拉本德粘度仪,对微波处理前后的物化性质进行了研究。结果表明,经微波辐射处理后,淀粉颗粒表面会出现小孔和凹坑;马铃薯淀粉中抗性淀粉和直链淀粉的含量、糊化转变温度及其范围、热糊稳定性和凝沉性得到提高;马铃薯淀粉的膨胀度、溶解度和粘度降低。
Under heat-moisture treatment condition,potato starches were treated with different microwave radiation. The properties of the native and the treated starches were then studied by using SEM and brabender viscoamylograph. The results showed that the surfaces of the potato starches treated by microwave radiation became porous with concavity ; the contents of resistant starch and amylase,pasting temperature,pasting stability and retro gradation increased ;while the swelling power,solubility and viscosity decreased.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第14期156-159,165,共5页
Science and Technology of Food Industry
基金
甘肃省农牧厅项目(GNCX-2012-43)
关键词
微波
湿热处理
马铃薯淀粉
抗性淀粉
性质
microwave
heat-moisture treatment
potato starches
resistant starch ~ property
