微波对马铃薯淀粉性质的影响

Effect of Microwave Radiation on the Properties of Potato Starches

研究微波辐射前后马铃薯淀粉物化性质的变化。采用微波对30%水分含量的马铃薯淀粉进行处理。结果表明:微波淀粉颗粒表面出现凹坑,降低了膨胀度和溶解度、冻溶稳定性。主要X-射线衍射峰的强度增大,晶型由B型转为A型,马铃薯淀粉经处理后糊化起始温度升高、粘度降低,粘度曲线由A型变为C型。试验表:在淀粉颗粒内无定形区和结晶区的直链淀粉与直链淀粉、直链淀粉与支链淀粉发生交互作用,微波处理使淀粉分子发生一定程度的降解。

The change of physicochemical properties of potato starches was studied after microwave radiation. Potato starches were treated at a moisture content of 30% by microwave radiation. The results showed that a concavity in the surface could be clearly observed at the center of starches. Microwave treatment decreased the swelling power, solubility and syneresis. The X-ray intensities of the major d-spacing of starch was increased and the X-ray pattern of （B to A） potato starch was changed. The rise in pasting temperature and the drop in Viscosity of potato starches were observed and viscosity curve pattern was changed from A to C after microwave irradiation. The foregoing data showed starch chains （amylose - amylose and amylose-- amylopectin ） with the amorphous and crystalline regions of the granule associated and starch molecule decomposed at a certain extent during microwave treatment.