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湿热处理对糯小麦淀粉理化性质的影响

陈佩, 张晓, 赵冰, 肖南, 李远志

陈佩, 张晓, 赵冰, 肖南, 李远志. 湿热处理对糯小麦淀粉理化性质的影响[J]. 华南农业大学学报, 2015, 36(2): 85-89. DOI: 10.7671/j.issn.1001-411X.2015.02.015
引用本文: 陈佩, 张晓, 赵冰, 肖南, 李远志. 湿热处理对糯小麦淀粉理化性质的影响[J]. 华南农业大学学报, 2015, 36(2): 85-89. DOI: 10.7671/j.issn.1001-411X.2015.02.015
CHEN Pei, ZHANG Xiao, ZHAO Bing, XIAO Nan, LI Yuanzhi. Effect of heat-moisture treatment on the physicochemical properties of waxy wheat starch[J]. Journal of South China Agricultural University, 2015, 36(2): 85-89. DOI: 10.7671/j.issn.1001-411X.2015.02.015
Citation: CHEN Pei, ZHANG Xiao, ZHAO Bing, XIAO Nan, LI Yuanzhi. Effect of heat-moisture treatment on the physicochemical properties of waxy wheat starch[J]. Journal of South China Agricultural University, 2015, 36(2): 85-89. DOI: 10.7671/j.issn.1001-411X.2015.02.015

湿热处理对糯小麦淀粉理化性质的影响

基金项目: 

国家自然科学基金 31101340

详细信息
    作者简介:

    陈佩(1983—),女,讲师,博士,E-mail:peichen@scau.edu.cn

  • 中图分类号: TS236;S512

Effect of heat-moisture treatment on the physicochemical properties of waxy wheat starch

  • 摘要:
    目的 

    研究不同湿热处理条件,包括时间、温度和水分含量,对糯小麦淀粉性质的影响.

    方法 

    以糯小麦淀粉糊的透明度、溶解度和膨胀度、冻融稳定性、颗粒形貌及颗粒结晶性质的变化考察湿热处理对糯小麦淀粉的影响.

    结果和结论 

    与原淀粉相比,经湿热处理后,糯小麦淀粉糊的透光率,溶解度,冻融稳定性指标均有一定程度的降低,而膨胀度有一个先降低后增加的过程.湿热处理后糯小麦淀粉的颗粒形状和大小基本没有发生改变,但颗粒表面变得不均匀,中央部位变得模糊,出现了裂纹和压痕,偏光十字强度减弱.X射线衍射分析数据也证实了偏光显微镜得到的结果,淀粉的相对结晶度降低,但湿热处理未改变糯小麦淀粉的结晶结构类型,仍为A型.

    Abstract:
    Objective 

    The effect of heat-moisture treatment (HMT) including time, temperature and water content, on the physicochemical properties of waxy wheat starch was investigated.

    Method 

    The pasting properties such as clarity, solubility, swelling power, freeze-thaw stability, morphology, and X-ray crystallinity of the starch were evaluated.

    Result and conclusion 

    HMT reduced the transparency, solubility and freeze-thaw stability of waxy wheat starch. However, the swelling power of waxy wheat starch decreased and then increased. HMT did not obviously change the particle shape and size of starch granules, but the surface of starch granules became uneven, and the central of the granules became blurred; some crack and indentation appeared. HMT reduced the birefringence intensity of starch granules. The X-ray diffractometry result revealed that HMT promoted a reduction in the starch relative crystallinity, but the native and HMT starch maintained the A diffraction pattern.

  • 图  1   湿热处理与糯小麦淀粉透光率的关系

    Figure  1.   The relationship between heat-moisture treatment and transmittance of waxy wheat starch

    图  2   湿热处理与糯小麦淀粉溶解度和膨胀度的关系

    Figure  2.   The relationship between heat-moisture treatment and solubility, swelling power of waxy wheat starch

    图  3   湿热处理与糯小麦淀粉冻融稳定性的关系

    Figure  3.   The relationship between heat-moisture treatment and freeze-thaw stability of waxy wheat starch

    图  4   糯小麦原淀粉和湿热处理的糯小麦淀粉颗粒形貌(×340)

    a1、a2:糯小麦原淀粉;b1、b2:湿热处理(水质量分数25%,110 ℃,8 h)的糯小麦淀粉;c1、c2:湿热处理(水质量分数25%,110 ℃,16 h)的糯小麦淀粉.

    Figure  4.   Granular structures of native and heat-moisture treatment of waxy wheat starch under a light microscope with/without polarized light (×340)

    图  5   糯小麦原淀粉和湿热处理后的糯小麦淀粉的X射线衍射图谱

    A:糯小麦原淀粉;B:样品2(水质量分数25%,110 ℃,8 h);C:样品3(水质量分数30%,110 ℃,8 h);D:样品6(水质量分数25%,120 ℃,8 h);E:样品9(水质量分数25%,110 ℃,16 h).

    Figure  5.   X-ray diffractograms of native and heat-moisture treatment of waxy wheat starch

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图(5)
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出版历程
  • 收稿日期:  2013-12-19
  • 网络出版日期:  2023-05-17
  • 刊出日期:  2015-03-09

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