摘要
以甘薯淀粉为材料,研究脉冲电场(PEF)对固态的食品成分——淀粉理化性质的影响。甘薯淀粉经PEF处理后,利用扫描电镜和偏光显微观察、X射线衍射、差示扫描量热分析和快速黏度分析等方法对其理化性质进行测定。结果表明:PEF处理后甘薯淀粉颗粒和结晶结构被破坏,偏光十字减弱,相对结晶度下降;糊化温度和糊化焓下降;溶解度和膨胀度下降,甘薯淀粉热糊稳定性及冻融稳定性增强;经PEF处理后甘薯淀粉的易消化淀粉和抗性淀粉均增加,而慢消化淀粉有所减少。
The influence of pulsed electric field （PEF） on the physicochemical properties of starch was stud- ied. Sweet potato starch was subjected to PEF and the physicochemicai properties of the treated sweet potato starch were investigated by means of scanning electron microscopy, polarizing microscopy, X-ray diffractome- try, differential scanning calorimetry and rapid viscosity analyzer. The results showed that after PEF treat- the granular morphology and the crystalline structure of sweet potato starch damaged, the polarized cross diminished, the relative crystallinity decreased, the gelatinization temperature and enthalpy decreased, the solubility and swelling power decreased, the hot paste stability and the freeze-thaw stability improved, the a- mount of rapidly digestible starch and resistant starch increased, while that of slowly digestible starch de- creased.
出处
《美食研究》
北大核心
2017年第4期55-59,共5页
Journal of Researches on Dietetic Science and Culture
基金
国家自然科学基金项目(31571765)
关键词
脉冲电场
固态食品
甘薯淀粉
理化性质
pulsed electric field （PEF）
solid food
sweet potato starch
physicochemical properties
