摘要
为了研究湿热处理对红薯淀粉理化和结构等特性的影响,以五种红薯淀粉为实验对象,测定并分析湿热处理后淀粉溶解度、膨润力、持水力、透光率、凝沉性等理化特性的变化情况,进而探明湿热处理对不同初始含水量红薯淀粉吸水特性及晶体结构的影响规律。结果表明,经湿热处理后红薯淀粉的溶解度、膨润力、凝沉性与透光率均较原淀粉降低,持水力均增强,且五种红薯淀粉均呈现相同趋势,说明红薯品种与湿热处理对淀粉性质的影响规律无显著相关性。经湿热处理后红薯淀粉未见新的衍射特征峰,晶体类型仍为C型,而衍射强度和结晶度降低。湿热处理淀粉吸水达到平衡所需要时间较原淀粉短,且饱和吸水量较原淀粉有减小的趋势。利用Peleg模型方程模拟湿热处理后红薯淀粉的吸水规律,并计算出浸泡动力学吸水常数K1和K2,确定了淀粉的吸水动力学方程,可预测湿热处理后红薯淀粉在浸泡过程中的水分含量。
To explore the effects of heat-moisture treatment on the physicochemical and structural properties of sweet potato starch,five types of sweet potato starch were used as the raw material,and their solubility,swelling power,water holding capacity,transmittance,and sedimentation were determined.Furthermore,the influence of heat-moisture treatment on the water absorption characteristics and crystal structure of sweet potato starch with different initial water contents was explored.The results showed that the solubility,swelling power,sedimentation,and transmittance of the five sweet potato starches treated with heat-moisture were all decreased when compared with the original starch,but their water holding capacity was increased,indicating that both sweet potato varieties and heat-moisture treatment had no significant effect on starch properties.There was no new diffraction characteristic peaks were found in sweet potato starch after heat-moisture treatment,the crystal type of those treated starch remained a C-type structure,but the diffraction intensity and crystallinity were decreased.The time required for the heat-moisture treated starch to reach equilibrium in water absorption was shorter than that of the original starch,and the saturated water absorption tended to decrease compared to the original starch.The soaking kinetic constants K1 and K2 from the Peleg model equation were calculated,and the water absorption kinetics equation of sweet potato starch after heat-moisture treatment was confirmed,achieving accurate prediction of its water content during the soaking process.
作者
高雪丽
张梦迪
王梦赟
李光辉
王永辉
何胜华
黄继红
孙溪烽
郭卫芸
GAO Xueli;ZHANG Mengdi;WANG Mengyun;LI Guanghui;WANG Yonghui;HE Shenghua;HUANG Jihong;SUN Xifeng;GUO Weiyun(Food and Pharmacy College,Xuchang University,Xuchang 461000,China;Collaborative Innovation Center of Green Manufacturing of Functional Foods,Henan Province,Xuchang 461000,China;Henan Shengtian Agriculture Co.,Ltd.,Xuchang 461000,China)
出处
《食品工业科技》
CAS
北大核心
2024年第5期30-36,共7页
Science and Technology of Food Industry
基金
河南省重大科技专项(201300110300)
河南省高等学校重点科研项目(22B550017)
河南省高等学校骨干教师项目(2020GGJS206)。
关键词
湿热处理
红薯淀粉
理化性质
吸水特性
heat-moisture treatment
sweet potato starch
physico-chemical properties
water absorption characteristics
