微波辐射对大米淀粉理化性质和结构特性的影响

Effect of microwave radiation on physicochemical properties and structural characteristics of rice starch

微波辐射加工技术是一门新兴技术,被广泛应用于大米制品加工中。本文对大米淀粉进行微波处理,研究不同水分含量、温度和时间的微波处理条件对大米淀粉的直链淀粉含量、颗粒形貌、结晶特性和热特性等理化性质以及结构特性的影响。结果表明,微波处理对淀粉的直链淀粉含量没有显著影响,但会破坏淀粉的颗粒形貌;同时,微波处理不会改变淀粉的晶型,但是会降低淀粉的结晶度,会使淀粉的糊化温度升高,糊化焓降低。相对于微波处理温度和时间,微波处理过程中的样品水分含量对淀粉理化性质和结构特性影响比较小。综上,本研究结果为今后微波技术在大米淀粉及其制品的加工与应用提供理论依据。

Microwave radiation processing technology is a new technology,which is widely used in rice products processing.In this study,rice starch was treated by microwave,and the effects of the moisture content of starch,microwave radiation temperature and time on the amylose content,particle morphology,crystallization and thermal properties of rice starch were systematically investigated.It was found that microwave treatment had no significant effect on amylose content of starch,but it destroyed the granule morphology of starch.Meanwhile,the microwave treatment did not change the crystalline form of starch,but reduced the crystallinity of starch.Moreover,it increased the gelatinization temperature of starch and reduced the gelatinization enthalpy.Compared with the microwave treatment temperature and time,the moisture content of starch had little effect on the physico-chemical properties and structure structural characteristics.In conclusion,the results of this study provide a theoretical basis for the future processing and application of microwave technology in rice starch and its products.