食品科学

• 基础研究 • 上一篇    下一篇

微波辐射对阳离子淀粉性质的影响

张 慧,尹训兰,侯汉学,董海洲*   

  1. 山东农业大学食品科学与工程学院,山东 泰安 271018
  • 出版日期:2016-08-15 发布日期:2016-08-30

Effect of Microwave Treatment on the Properties of Cationic Starch

ZHANG Hui, YIN Xunlan, HOU Hanxue, DONG Haizhou*   

  1. College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
  • Online:2016-08-15 Published:2016-08-30

摘要:

为了改善阳离子淀粉的性质,采用微波辐射与半干法结合工艺制备阳离子淀粉,比较微波半干法及半干法两种工艺制备的阳离子淀粉的分子结构及糊液性质的差异。结果显示:相比半干法工艺,微波半干法对阳离子支链淀粉的降解作用更明显。电子显微镜图片显示,半干法阳离子淀粉颗粒形态未发生明显变化,仅表面变得粗糙、破裂,而微波半干法阳离子淀粉颗粒出现了变形和凹坑。微波半干法阳离子淀粉较半干法样品的溶解度、透光率和冻融稳定性提高,峰值黏度及终黏度降低。

关键词: 阳离子淀粉, 微波, 分子质量分布, 黏度, 淀粉性质

Abstract:

In order to improve the characteristics of cationic starch, the molecular structure and paste properties cationic
starches prepared by semi-dry process alone and combined with microwave irradiation were comparatively evaluated in this
study. The results indicated that the degradation of amylopectin in cationic starch prepared by microwave/semi-dry process
was more obvious than in cationic starch prepared by semi-dry process. Electron micrographs showed no significant change
in the shape of semi-dry cationic starch, except for the rough and ruptured surface of granules. However, deformation and
pits were observed in the microwave/semi-dry cationic starch granules. Compared with cationic starch prepared by semidry
process, cationic starch prepared by microwave/semi-dry process had higher solubility, transmittance and freeze-thaw
stability, and lower peak viscosity and final viscosity.

Key words: cationic starch, microwave, molecular weight distribution, viscosity, starch properties

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