摘要
以百合淀粉和芋头淀粉为研究对象,采用扫描电镜、激光粒度分析仪和差示扫描量热仪等分别对淀粉颗粒微观形态及大小分布、热性质和回生性质进行了测定分析。试验结果表明:百合淀粉颗粒形态为细长的卵形、纺锤形,芋头淀粉呈不规则多角形;百合淀粉颗粒体积平均直径为31.54μm,芋头淀粉颗粒体积平均直径为17.36μm;百合淀粉和芋头淀粉糊化温度分别为57.96±0.35℃和75.31±0.26℃,糊化峰值温度分别为62.93±0.44℃和79.67±0.48℃,糊化焓变值分别为15.20±0.36 J/g和16.97±0.66 J/g;百合淀粉和芋头淀粉糊化后在4℃贮藏的过程中,第11天回生焓变值达到最大,表明百合淀粉和芋头淀粉回生过程在11 d内基本完成, DSC测试回生焓变结果主要表征支链淀粉重结晶过程,回生焓变值大小反映淀粉中支链淀粉比例高低。试验结果可为百合淀粉和芋头淀粉深加工及应用提供依据。
The microstructure, thermal properties and retrogradation properties of lily starch and taro starch were determined and analyzed by SEM, LS-2000 laser diffraction particle-size analyzer, and differential scanning calorimetry(DSC). The results showed that lily starch granule was oval and fusiform, taro starch was polygonal, and the volume diameter of the two starch was 31.54 μm and 17.36 μm, respectively. The gelatinization temperatures of lily starch and taro starch were 57.96±0.35 ℃ and 75.31±0.26 ℃, respectively. And the peak temperatures were 62.93±0.44 ℃, 79.67±0.48 ℃, respectively. The gelatinization enthalpy of lily starch and taro starch were 15.20±0.36 and 16.97±0.66 J/g, respectively. During the storage at 4 ℃, the recrystallization process of lily starch and taro starch was almost finished at 11 day, and amylopectin starch recrystallization was the mainly factor for starch retrogradation enthalpy during DSC determining process. These results were useful for lily starch and taro starch deep processing and applicaiton.
作者
邢禹哲
余世锋
肖云鹏
刘子祯
宫春宇
王存堂
XING Yuzhe;YU Shifeng;XIAO Yunpeng;LIU Zizhen;GONG Chunyu;WANG Cuntang(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006)
出处
《食品工业》
CAS
北大核心
2019年第12期189-191,共3页
The Food Industry
基金
黑龙江省教育厅基本业务专项（粮头食尾）（LTSW201707）
黑龙江省教育厅省属高校科技成果研发培育项目（TSTAU-R2018007）
黑龙江省属高校基本业务专项（植物性食品加工技术特色学科专项）（YSTSXK201805）
齐齐哈尔市科学技术局（XCP-201706）
关键词
百合淀粉
芋头淀粉
微观结构
热特性
回生
lily starch
taro starch
microstructure
thermal properties
retrogradation
