新型加热处理对小麦淀粉性质的影响研究

Influence of New Heat Treatments on the Properties of Wheat Starch

针对小麦淀粉的糊化性质和回生性质,研究其在高压加热、超声-微波协同加热、微波加热、普通加热下的影响结果。试验结果表明,新型的加热方式具有糊化效率高的优势,并且与普通加热糊化的小麦淀粉相比,高压加热、超声-微波协同加热、微波加热的样品黏度较小,淀粉酶解终点葡萄糖含量更少。高压糊化和微波糊化的小麦淀粉酶解终点值只有67.2%和60.1%,并且新型的加热方式能有效减少小麦淀粉的回生程度,与4℃储存14d的普通加热的小麦淀粉相比,高压糊化和微波糊化的样品ΔH只有(1.8±0.1)J/g和(2.0±0.2)J/g,扫描电镜结果也证明了不同加热方式造成小麦淀粉糊化性质和回生性质差异性的试验结果。

According to the gelatinization and retrogradation properties of wheat starch,the effects of high pressure heating,ultrasonic-microwave synergistic heating,microwave heating and ordinary heating were studied. The experimental results showed that the new heating method had the advantage of high heating efficiency,and compared with the traditional gelatinized wheat starch,the heating sample of the new physical method had low viscosity,less glucose content at the end point of amylase digestion. The end points of amylase hydrolysis of wheat starch gelatinized by high pressure and microwave were only 67.2 % and 60.1 %,and the new heating method could effectively reduce the retrogradation degree of wheat starch. Compared with the common heated wheat starch stored at 4 ℃ for 14 days,the ΔH of the samples gelatinized by high pressure and microwave was only(1.8±0.1) J/g and(2.0±0.2) J/g. Scanning electron microscope results also proved that different heating methods caused the difference of gelatinization properties and retrogradation properties of wheat starch.