不同改性方法对大米淀粉理化性质及颗粒结构的影响.pdf

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现代食品科技 Modern Food Science and Technology 2013, ,

不同改性方法对大米淀粉理化性质及颗粒结构的影响

张民,吴娜,董家美,王芳
(天津科技大学食品工程与生物技术学院,天津 300457)
摘要:采用压热处理、微波处理、超声波处理等方法对大米淀粉改性,用 DSC、布拉班德粘度仪和扫描电镜等仪器测定了大米
淀粉理化指标和颗粒结构。研究结果表明,与原淀粉相比,压热处理淀粉的 To、Tp、Tm 最高( ℃、 ℃、 ℃);
峰值粘度最低(142 BU);抗酶解性最高(%);除超声波处理,其它方法改性的淀粉的溶解度、膨胀能力、凝沉性都有一定程度的
升高,淀粉颗粒均已熔融为一体,无完整的颗粒存在。
关键词:大米淀粉;改性;理化性质;颗粒结构
文章篇号:1673-9078(2013)1-19-23
Effects of Different Modification on Physicochemical
Properties and Granule Structure of Rice Starch
ZHANG Min, WU Na, DONG Jia-mei, WANG Fang
(College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457)
Abstract: Rice starch was modified by autoclaving, microwave and ultrasonic methods, respectively. Then its physicochemical properties
and granule structure were explored by differential scanning calorimetry (DSC), Brabender amylograph analyzer, scanning electron microscopy
(SEM) and other test methods. The results showed that, parison with native starch, the autoclaving treated starch showed higher values of
To ( ℃), TP ( ℃) and Tm ( ℃) ,higher anti-enzymatic property (%) and lower peak viscosity (142BU). The solubility,
swelling power, retrogradation of autoclaving and microwave modified starches increased. These starch melted blend and showed plete
particles.