摘要
采用压热处理、微波处理、超声波处理等方法对大米淀粉改性,用DSC、布拉班德粘度仪和扫描电镜等仪器测定了大米淀粉理化指标和颗粒结构。研究结果表明,与原淀粉相比,压热处理淀粉的To、Tp、Tm最高(143.61℃、159.82℃、170.30℃);峰值粘度最低(142 BU);抗酶解性最高(13.49%);除超声波处理,其它方法改性的淀粉的溶解度、膨胀能力、凝沉性都有一定程度的升高,淀粉颗粒均已熔融为一体,无完整的颗粒存在。
Rice starch was modified by autoclaving, microwave and ultrasonic methods, respectively. Then its physicochemical properties and granule structure were explored by differential scanning calorimetry （DSC）, Brabender amylograph analyzer, scanning electron microscopy （SEM） and other test methods. The results showed that, in comparison with native starch, the autoclaving treated starch showed higher values of To （143.61 ℃）, Tp （159.82 ℃） and Tm （170.30 ℃） ,higher anti-enzymatic property （13.49%） and lower peak viscosity （142BU）. The solubility, swelling power, retrogradation of autoclaving and microwave modified starches increased. These starch melted blend and showed no complete particles.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第1期19-23,共5页
Modern Food Science and Technology
关键词
大米淀粉
改性
理化性质
颗粒结构
rice starch
modification
physicochemical property
granule structure
