摘要
为了探索热处理温度和水分对淀粉损伤及损伤后淀粉糊特性的影响,揭示小麦淀粉的热损伤程度与糊化度、糊黏度特性之间的关系,以市售面粉分离的总淀粉、A-淀粉和B-淀粉为原料,经30~90℃的温度处理后,测定其在高、低水分下的破损淀粉含量、糊化度及糊化特性的变化。结果表明:低水分下,淀粉损伤、糊化度和淀粉糊性质随热处理温度变化不明显;高水分含量下,随着热处理温度的升高,破损淀粉含量和糊化度呈明显上升趋势,热损伤程度与糊化度之间呈显著正相关(P<0.05),糊化温度略有增加,主要的黏度参数显著下降,损伤淀粉与峰值黏度之间呈显著负相关(P<0.05)。
The aims of this research were to explore the degree of thermal damage and gelatinization characteristics of wheat starch as a function of heating temperature and moisture content and to reveal the relationship of the degree of thermal damage with gelatinization degree and viscosity properties. Total starch, type-A starch and type-B starch extracted from commercial wheat flour were studied for changes in damaged starch(DS) content, gelatinization degree and starch paste characteristics after thermal treatment at different temperatures ranging from 30 to 90 ℃ with high and low moisture levels, respectively. The results showed that there was a significant correlation between thermal damage degree and gelatinization degree(P < 0.05) which was greatly affected by moisture. At higher moisture contents, increased temperature could result in greater DS content and gelatinization degree, especially for gelatinization characteristics, while only a small correlation was observed at low moisture levels. The pasting temperature was slightly increased with increasing heating temperature, while its viscosity was reduced significantly and the degree of thermal damage exhibited a negative correlation with peak viscosity(P < 0.05).
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第15期38-42,共5页
Food Science
基金
国家自然科学基金青年科学基金项目(31101243)
教育部"新世纪优秀人才支持计划"项目(NCET-11-0940)
河南省小麦产业技术体系建设专项(S2010-01-G06)
河南省科技创新团队项目(13IRTSTHN008)
关键词
淀粉
热损伤
糊化度
黏度
损伤程度
starch
thermal damage
gelatinization degree
viscosity
damage degree
