新型加热处理对小麦淀粉性质的影响研究
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摘要
针对小麦淀粉的糊化性质和回生性质,研究其在高压加热、超声-微波协同加热、微波加热、普通加热下的影响结果。试验结果表明,新型的加热方式具有糊化效率高的优势,并且与普通加热糊化的小麦淀粉相比,高压加热、超声-微波协同加热、微波加热的样品黏度较小,淀粉酶解终点葡萄糖含量更少。高压糊化和微波糊化的小麦淀粉酶解终点值只有67.2%和60.1%,并且新型的加热方式能有效减少小麦淀粉的回生程度,与4℃储存14 d的普通加热的小麦淀粉相比,高压糊化和微波糊化的样品ΔH只有(1.8±0.1)J/g和(2.0±0.2)J/g,扫描电镜结果也证明了不同加热方式造成小麦淀粉糊化性质和回生性质差异性的试验结果。
According to the gelatinization and retrogradation properties of wheat starch,the effects of high pressure heating,ultrasonic-microwave synergistic heating,microwave heating and ordinary heating were studied. The experimental results showed that the new heating method had the advantage of high heating efficiency,and compared with the traditional gelatinized wheat starch,the heating sample of the new physical method had low viscosity,less glucose content at the end point of amylase digestion. The end points of amylase hydrolysis of wheat starch gelatinized by high pressure and microwave were only 67.2 % and 60.1 %,and the new heating method could effectively reduce the retrogradation degree of wheat starch. Compared with the common heated wheat starch stored at 4 ℃ for 14 days,the ΔH of the samples gelatinized by high pressure and microwave was only(1.8 ±0.1)J/g and(2.0 ±0.2)J/g. Scanning electron microscope results also proved that different heating methods caused the difference of gelatinization properties and retrogradation properties of wheat starch.
According to the gelatinization and retrogradation properties of wheat starch,the effects of high pressure heating,ultrasonic-microwave synergistic heating,microwave heating and ordinary heating were studied. The experimental results showed that the new heating method had the advantage of high heating efficiency,and compared with the traditional gelatinized wheat starch,the heating sample of the new physical method had low viscosity,less glucose content at the end point of amylase digestion. The end points of amylase hydrolysis of wheat starch gelatinized by high pressure and microwave were only 67.2 % and 60.1 %,and the new heating method could effectively reduce the retrogradation degree of wheat starch. Compared with the common heated wheat starch stored at 4 ℃ for 14 days,the ΔH of the samples gelatinized by high pressure and microwave was only(1.8 ±0.1)J/g and(2.0 ±0.2)J/g. Scanning electron microscope results also proved that different heating methods caused the difference of gelatinization properties and retrogradation properties of wheat starch.
引文
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[2]李明菲.不同热处理方式对小麦粉特性影响研究[D].郑州:河南工业大学,2016
[3]田晓琳.高压糊化玉米、糯玉米和糜子淀粉重结晶过程中性质和结构变化研究[D].杨凌:西北农林科技大学,2014
[4] Rocha Thais S,Cunha Verena A G,Jane Jay-Lin,et al. Structural characterization of Peruvian carrot(Arracacia xanthorrhiza)starch and the effect of annealing on its semicrystalline structure[J]. Journal of agricultural and food chemistry, 2011,59(8):4208-4216
[5] Zhang Genyi,Venkatachalam Mahesh,Hamaker Bruce R.Structural basis for the slow digestion property of native cereal starches[J].Biomacromolecules,2006,7(11):3259-3266
[6] Ming-FuHuang,Xiao-FeiMa.Studies on the properties of Montmorillonite-reinforced thermoplastic starch composites[J].Polymer,2004,45(20):7017-7023
[7]王立,杨懿,钱海峰,等.不同加工方式对淀粉性质的影响[J].食品与生物技术学报,2017,36(3):225-235
[8]刘文婷.超高压处理对槟榔芋淀粉性质影响的研究[D].福州:福建农林大学,2013
[9]鲁战会.生物发酵米粉的淀粉改性及凝胶机理研究[D].北京:中国农业大学,2002
[10]詹耀.超高压处理对糙米物性品质的影响研究[D].杭州:浙江大学,2014
[11]孙沛然.高静压对玉米淀粉颗粒结构的影响[D].北京:中国农业大学,2015
[12]陈秉彦,郭泽镔,许丽宾,等.微波处理对莲子淀粉理化性质的影响[J].现代食品科技,2015,31(3):213-219
[13]马文睿.微波加热对马铃薯淀粉糊化过程中晶体及分子结构的影响[D].无锡:江南大学,2013
[14] Lourdin Denis,Colonna Paul,Brownsey Geoffrey J,et al.Structural relaxation and physical ageing of starchy materials[J].Carbohydrate research,2002,337(9):827-833
[15]许永亮,熊善柏,赵思明.蒸煮工艺和化学成分对米饭应力松弛特性的影响[J].农业工程学报,2007,23(10):235-240
[16]王葳,张绍志,陈光明.功率超声波在食品工艺中的应用[J].包装与食品机械,2001,19(5):12-16
[17]周昆,钱海峰,周惠明,等.超声-微波协同水解玉米淀粉生成乙酰丙酸的工艺研究[J].食品工业科技,2008,29(2):243-246
[18]丁文平,王月慧,丁霄霖.大米淀粉胶凝和回生机理的研究[J].粮食与饲料工业,2003(3):11-13,16
[19]彭松,王红娟,彭峰.温和条件下微波超声协同作用对纤维素酸解的研究[J].化工新型材料,2009,37(5):64-68
[20]沈丹.挤压膨化对鹰嘴豆淀粉理化特性及其品质的影响[D].大庆:黑龙江八一农垦大学,2015