摘要
以马铃薯淀粉为原料,研究射频和微波加热对马铃薯淀粉的颗粒形态、内部结构、直链淀粉含量、溶解度和膨胀度、热特性和黏度特性的影响。结果发现:淀粉经微波处理比经射频处理使淀粉表面更粗糙,压痕凹陷也更多。射频处理后直链淀粉含量高于微波处理后的淀粉。而微波处理后淀粉颗粒的体积平均粒径均大于射频处理后的体积平均粒径。射频处理改变了淀粉的晶型且结晶度降低,微波处理晶型不变,但结晶度增加。射频处理后淀粉溶解度和膨胀度高于微波处理。淀粉糊化温度:微波处理过的淀粉>原淀粉>射频处理过的淀粉。射频处理过的淀粉峰值黏度始终高于微波处理过的淀粉。射频处理的淀粉崩解值高于微波处理。
The morphology,amylose content,internal structure,viscosity characteristics and thermal properties of potato starch treated by radio frequency(RF) and Microwave were determined.The results showed that the microwave treatment make the starch surface roughened.The amylose content of potato starch after RF treatment was higher than that of microwave treated.While the particle size of the starch after microwave treatment was larger than that of RF treatment.The solubility and swelling power of potato starch after RF treatment was higher than that of microwave treated.RF treatment changed the crystallinity of the starch and decreased the crystallinity,as the microwave treatment does not change the crystal form.The microwave treated starch gelatinization temperature was higher than that of the original starch,oppositely,the RF treated starch gelatinization temperature was lower than that.The results also indicated that the peak viscosity and the breakdown value of the RF treated starch was always higher than that of the microwave treated starch.
作者
夏天雨
江昊
苟敏
申慧珊
吴青兰
张国权
XIA Tianyu;JIANG Hao;GOU Min;SHEN Huishan;WU Qinglan;ZHANG Guoquan(College of Food Science and Engineering,Northwest A & F University,Yangling 712100,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2019年第8期24-31,共8页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(31601485)
关键词
射频
微波
马铃薯淀粉
形态结构
热特性
radio frequency
microwave
potato starch
morphological structure
Thermal properties
