摘要
通过对30%的A-型糯玉米淀粉(100%支链)进行高静压处理,来探究不同压力处理对淀粉晶体颗粒形貌以及理化性质的影响。研究结果显示高静压处理前后糯玉米淀粉颗粒形貌发生明显变化,且高静压处理使得糯玉米淀粉的透光率减小;溶解度和膨胀度减小,表现出限制性膨胀的特点;析水率随压力的增大而增加,冻融稳定性减小,黏弹性下降,凝沉性增强。
The study in this paper investigated the effects of different high pressure treatments on the crystal particle morphology and physicochemical properties of 30% A- type waxy maize starch（ 100% branched） by high hydrostatic pressure. The results showed that the granule shape of the starch has changed obviously and light transmittance of waxy maize starch decreased after the high hydrostatic pressure treatment. Furthermore,the solubility and turgidity was decreased,which showed the property of restricted swelling. The freeze- thaw stability and viscoelastic were decreased,whereas the agglomeration tendency increased.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第3期23-29,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(21006043
21466027)
关键词
糯玉米淀粉
高静压
RVA
溶解度
膨胀度
稳定性
理化性质
颗粒形貌
waxy maize starch
high hydrostatic pressure
RVA
solubility
turgidity
stability
physicochemical properties
particle morphology
