亲水胶体协同微波处理对玉米淀粉回生特性的影响

doi:10.7506/spkx1002-6630-20260312-101

食品科学 ›› 2026, Vol. 47 ›› Issue (19): 136-142.doi: 10.7506/spkx1002-6630-20260312-101

• 食品化学 • 上一篇

亲水胶体协同微波处理对玉米淀粉回生特性的影响

刘思奇，崔妍，郑明珠，刘景圣，张启越，杜郑豪

（1.吉林农业大学食品科学与工程学院，吉林? 长春 130118；2.小麦和玉米深加工国家工程研究中心，吉林? 长春 130118）

发布日期:2026-10-22
基金资助:
吉林省科技发展计划项目（20250601042RC）

Effect of Hydrocolloid Combined with Microwave Treatment on the Retrogradation Properties of Corn Starch

LIU Siqi, CUI Yan, ZHENG Mingzhu, LIU Jingsheng, ZHANG Qiyue, DU Zhenghao

(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; 2. National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China)

Published:2026-10-22

摘要/Abstract

摘要： 为探究亲水胶体协同微波处理对玉米淀粉回生特性的影响，本研究选取3 种亲水胶体（魔芋胶、瓜尔豆胶及阿拉伯胶）对回生过程样品的质构特性、回生焓、水分分布特性、体外消化率、短程有序结构以及晶体结构进行分析。结果表明，亲水胶体协同微波处理显著降低了回生样品的回生焓和弛豫时间，表明淀粉分子重结晶程度减弱。与天然淀粉相比，魔芋胶协同微波处理组的抑制效果最为突出，4 ℃贮藏14 d的回生样品回生焓下降至2.03 J/g。同时处理组的短程有序度和结晶度均明显下降（P＜0.05），表明亲水胶体协同微波处理有效抑制了淀粉的回生现象。亲水胶体协同微波处理显著降低了回生样品的体外消化率；贮藏14 d时，添加瓜尔豆胶的回生淀粉样品组的快速消化淀粉相对含量从对照组的59.28%降至32.54%，而抗性淀粉相对含量从15.69%显著提升至37.44%（P＜0.05）。综上，亲水胶体协同微波处理可以增强亲水胶体与淀粉的相互作用，抑制淀粉回生，并改善其消化特性。本研究结果可为开发具有良好质构稳定性低消化特性的淀粉基原料提供有效途径。

关键词: 玉米淀粉；亲水胶体；微波处理；回生特性；体外消化率

Abstract: To investigate the effect of hydrocolloid combined with microwave treatment on the retrogradation properties of corn starch, this study analyzed the effects of three hydrophilic colloids (konjac gum, guar gum, and gum arabic) on the textural properties, retrogradation enthalpy, moisture distribution, in vitro digestibility, short-range ordered structure, and crystal structure of retrograded samples. The results indicated that hydrocolloid combined with microwave treatment significantly reduced the retrogradation enthalpy and relaxation time, reflecting reduced starch recrystallisation. Compared with the untreated control group, konjac gum combined with microwave treatment exhibited the most pronounced inhibitory effect; the retrogradation enthalpy of retrograded samples decreased to 2.03 J/g after storage at 4 ℃ for 14 days. Additionally, both short-range order and crystallinity decreased significantly in the treated group (P < 0.05), indicating that the combined treatment effectively suppressed starch retrogradation. It markedly reduced the in vitro digestibility of retrograded samples. Compared with the control group, the rapidly digestible starch content in the guar gum + microwave-treated group after 14 days of storage decreased from 59.28% to 32.54%, while the resistant starch content significantly increased from 15.69% to 37.44% (P < 0.05). These findings indicate that hydrocolloid combined with microwave treatment enhances the interactions between hydrophilic colloids and starch, inhibits starch retrogradation, and improves its digestive properties. This research provides an effective approach for developing starch-based materials with favorable textural stability and low digestibility characteristics.

Key words: corn starch; hydrocolloids; microwave treatment; retrogradation characteristics; in vitro digestibility

中图分类号:

TS231

刘思奇，崔妍，郑明珠，刘景圣，张启越，杜郑豪. 亲水胶体协同微波处理对玉米淀粉回生特性的影响[J]. 食品科学, 2026, 47(19): 136-142 https://doi.org/10.7506/spkx1002-6630-20260312-101

LIU Siqi, CUI Yan, ZHENG Mingzhu, LIU Jingsheng, ZHANG Qiyue, DU Zhenghao. Effect of Hydrocolloid Combined with Microwave Treatment on the Retrogradation Properties of Corn Starch[J]. FOOD SCIENCE, 2026, 47(19): 136-142 https://doi.org/10.7506/spkx1002-6630-20260312-101

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亲水胶体协同微波处理对玉米淀粉回生特性的影响

Effect of Hydrocolloid Combined with Microwave Treatment on the Retrogradation Properties of Corn Starch

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