湿热处理对锥栗原淀粉及分离组分回生的影响

Influence of Heat-moisture Treatment on Retrogradation Properties of Castanea henryi Native Starch and Separative Components

运用差示扫描量热分析仪研究了湿热处理对锥栗原淀粉、直链淀粉、中间成分和支链淀粉回生的影响。经湿热处理的锥栗原淀粉、支链淀粉在冷藏相同时间后的回生吸热峰起始温度(TO)、峰值温度(TP)、终止温度(TF)按湿热处理温度80、180、140和110℃递减,经湿热处理的锥栗直链淀粉在冷藏相同时间后的TO、TP、TF和吸热焓(ΔH)则按湿热处理温度80、180、110和140℃递减;经湿热处理的锥栗淀粉中间成分在冷藏相同时间后的TO、TP、TF和ΔH以80℃湿热处理时为最大,110、140和180℃湿热处理时的基本没有变化。经湿热处理的锥栗原淀粉、直链淀粉、中间成分和支链淀粉凝胶体系,在4℃冷藏前1周回生速度很快而后趋于平稳。

Differential scanning calorimetry（DSC） was applied to study retrogradation of native starch,amylose,intermediate constituent and amylopectin isolated by Castanea henryi.At the same refrigerating condition,the initial temperature（TO）,top temperature（TP）,final temperature（TF） and endothermal enthalpy（ΔH） of endothermic peak of C.henryi native starch and amylopectin decreased gradually at heat-moisture treated temperatures of 80,180,140 and 110 ℃,while those of heat-moisture treated C.henryi amylose reduced gradually at heat-moisture treated temperatures of 80,180,110 and 140 ℃.The TO,TP,TF and ΔH of heat-moisture treated intermediate constituent reached the maximum at heat-moisture treated temperature of 80 ℃ and changed a little at heat-moisture treated temperatures of 110,140 and 180 ℃ after refrigerating for the same time.The retrogradation rates of gel systems of heat-moisture treated C.henryi native starch,amylose,intermediate constituent and amylopectin were rapid in a week at refrigerating temperature of 4 ℃,and then leveled off.