食品科学

• 基础研究 • 上一篇    下一篇

小麦总淀粉、A-淀粉及B-淀粉的热损伤与其糊化度、糊化特性的关系

洪 静,郑学玲*,刘 翀,李利民,沈莎莎   

  1. 河南工业大学粮油食品学院,河南 郑州 450001
  • 出版日期:2014-08-15 发布日期:2014-08-25

Relationship of Thermally Damaged Starches of Total Starch, Type-A Starch and Type-B Starch from Wheat Flourwith Gelatinization Degree and Gelatinization Characteristics

HONG Jing, ZHENG Xue-ling*, LIU Chong, LI Li-min, SHEN Sha-sha   

  1. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
  • Online:2014-08-15 Published:2014-08-25

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)。

关键词: 淀粉, 热损伤, 糊化度, 黏度, 损伤程度

Abstract:

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).

Key words: starch, thermal damage, gelatinization degree, viscosity, damage degree

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