摘要
基于β-环糊精(β-CD)对淀粉回生的抑制机理作用,利用淀粉黏度仪及红外光谱仪研究了β-CD对玉米淀粉糊化特性的影响,以期为淀粉类食品的生产提供参考。结果表明:一定量的β-CD能够显著降低淀粉的回生值和结晶度,增加冷糊黏度和冷糊稳定性;β-CD与淀粉之间未产生化学反应,主要是范德华力、氢键力和静电力的相互作用,并不涉及共价键的断裂与生成。
Based on the inhibition mechanism ofβ‐cyclodextrin （β‐CD） on starch retrogradation ,the effects ofβ‐CD on pasting properties of maize starch were studied using starch viscosity meter and infrared spectroscopy ,which provided support for the production of starch‐based food .The results showed that ：a certain amount of β‐CD could significantly reduce the retrograda‐tion value of starch and the degree of crystallinity ,the cold paste viscosity and cold paste stability increased;β‐CD and starch did not produce a chemical reaction ,mainly the interaction between Fan Dehua ,hydrogen bond and electrostatic force ,did not involve the fracture and formation of a covalent bond .
出处
《粮食与饲料工业》
CAS
2015年第9期21-24,共4页
Cereal & Feed Industry
基金
2014国家级大学生创新创业训练项目(201410519001)
