摘要
将小米淀粉及其全粉经300,450,600 MPa压力处理20 min,探讨不同高静压处理条件对小米淀粉及其全粉中淀粉颗粒结构和糊化特性的影响,为优化小米淀粉品质特性提供理论依据。结果表明:小米淀粉颗粒在较高的压力水平下发生明显膨胀,颗粒之间形成弱凝胶,黏度变化不大,崩解值和回生值下降。小米全粉中淀粉颗粒在较高压力水平下与表面物质络合,崩解值下降而回生值升高,说明高静压处理可以改善小米淀粉及其全粉中淀粉的颗粒结构和糊化特性。
To provide a theoretical basis for optimizing the quality characteristics of millet starch,millet starch and its whole powder were treated under pressure of 300,450 MPa and 600 MPa for 20 min to investigate the effects of different high static pressure treatment on the structure and gelatinization properties of millet starch and the starch of its whole powder.The results showed that the millet starch swelled significantly at higher pressure levels,and weak gel was formed between the particles.The viscosity did not change a lot,and the disintegration value and the regenerative value decreased.The starch of millet whole powder was complexed with surface substance at a higher pressure level,and the disintegration value decreased but the regenerative value increased.This indicated that high static pressure could improve the particle structure and gelatinization properties of millet starch and its whole powder to some extent.
作者
刘振宇
张晶
胡锦蓉
沈群
Liu Zhenyu;Zhang Jing;Hu Jinrong;Shen Qun(Key Laboratory of Plant Protein and Grain Processing,National Engineering Research Center for Fruit and Vegetable Processing,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第11期122-128,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31671886)。
关键词
小米淀粉
小米全粉
高静压
糊化特性
millet starch
millet whole powder
high static pressure
gelatinization properties
