摘要
利用烘箱和高压灭菌锅对水分含量分别为10%、18%、25%、30%的玉米淀粉在121℃处理5h,研究淀粉性质发生改变的情况。实验结果表明,玉米淀粉经湿热处理后,淀粉颗粒中心出现凹坑,颗粒结晶程度增加,淀粉的糊化温度上升,糊液黏度降低,在相同的处理条件下,利用高压灭菌锅处理对淀粉的性质影响更为显著。湿热处理对淀粉的性质产生明显影响。
This study investigated the property changes of corn starches containing 10%, 18%, 25% and 30% moisture before and after being treated by oven and high-pressure sterilizer at 121 ℃ for 5 h. The results indicated that after heat-moisture treatment, pits appeared in the center of starch particles, the crystallization degree of particles increased, the gelatinization temperature rose, and the paste viscosity decreased. Under the same conditions, the high-pressure sterilizer treatment exhibited more significant effects on starch properties than the oven treatment. Altogether, the heat-moisture treatment can obviously affect the properties of corn starch.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第13期77-80,共4页
Food Science
关键词
玉米淀粉
湿热处理
性质
corn starch
heat-moisture treatment
properties
