湿热处理对不同淀粉颗粒结构及性质的影响

Effects of heat-moisture treatment on granule structure and physicochemical properties of different starches

采用湿热处理不同种类淀粉,通过扫描电镜、X射线衍射分析和布拉本德黏度仪等测试方法 测定了颗粒结构和理化指标．研究结果表明,湿热处理前后玉米淀粉的颗粒形貌基本未发生变化．经 过湿热处理后,淀粉的结晶结构发生一定程度的变化,表现为特征峰的部分融合、峰强度的下降以及 结晶度的降低．与原淀粉相比,经湿热处理后,淀粉的黏度、膨胀率、溶解率、透明度、冻融稳定性指标 均有一定程度的降低．

The different starches after heat-moisture treatment（HMT） were analyzed granule structure and physicochemical properties by scanning electron microscopy（SEM）, X- ray diffraction , Brabender amylograph analyzer and other test methods. The results showed that the granule morphology of starches underwent little change and crystalline structure of starches showed some changes through HMT. The characteristic peaks have overlapped partially and the intension of some peaks decreased and the crystallinity as well as declined. In comparison with native starches, the viscosity, swelling power, solubility,transparency, freeze-thaw stability of HMT starches have decreased.