韧化处理对不同玉米淀粉理化特性的影响

Effect of Annealing on Physico-chemical Characteristics of Different Maize Starches

以不同直/支链比例的普通玉米淀粉和蜡质玉米淀粉为材料,在40、50、60℃进行韧化处理,研究韧化处理对玉米淀粉理化特性的影响。结果表明:韧化处理的两种玉米淀粉颗粒形貌有较小变化。韧化处理后,两种淀粉的溶解度和膨胀度随着处理温度的升高而降低;所有韧化处理过的玉米淀粉黏度低于原淀粉,起糊温度高于原淀粉;韧化处理后淀粉的糊化温度升高,热焓变化不大。

Maize starches with different amylose/amylopectin ratios （normal maize starch and waxy maize starch） were annealed at 40, 50℃and 60 ℃, respectively to study the effect of annealing on physicochemical properties of maize starches. The granular shape of normal maize starch and waxy maize starch was slightly deformed after the annealing treatment. With increasing annealing temperature, the swelling capacity and solubility of both starches revealed a decreasing trend. The viscosity of annealed starches was lower than their native counterparts. Meanwhile, annealing treatment caused an increase in the gelatinization temperature and little change in the gelatinization enthaipy of maize starch.