熟化温度和时间对玉米淀粉糊化度及淀粉组分的影响

Effects of Maturation Temperature and Time on Corn Gelatinization Degree and Different Starch Content

试验旨在探究熟化温度和时间对玉米淀粉糊化度及淀粉组分的影响。采用3×3双因素试验设计,温度和时间为自变量。温度为3个水平,分别为100、110、120℃;设时间为3个水平,分别为30、45、60 min;根据不同熟化条件对玉米进行整粒熟化。以玉米淀粉糊化度、直链淀粉、支链淀粉以及抗性淀粉值为参考依据,筛选出相对较优的熟化工艺参数。结果显示:熟化温度和时间对玉米淀粉的糊化度,直链淀粉、支链淀粉、总淀粉以及抗性淀粉含量均有影响,其变化规律为:与未熟化的玉米相比支链淀粉含量降低,总淀粉、淀粉糊化度、抗性淀粉与直链淀粉含量升高。当控制熟化时间为45 min、熟化温度在110~120℃玉米淀粉糊化度增长到49.97%,影响极显著(P<0.01);支链淀粉含量增长到55.15%、总淀粉含量增长到71.04%,并且影响均显著(P<0.05);抗性淀粉含量降低到4.12%,虽然有减少趋势但影响不显著(P>0.05)。研究表明:熟化温度110~120℃,熟化时间45 min为相对较优的熟化工艺参数。

The effects of curing temperature and time on corn starch gelatinization and starch components were explored.A 3×3 two-factor experimental design was adopted,with temperature and time as independent variables.The temperature was diveded into three levels,namely 100℃ and 110℃,120℃;the time was set to three levels,respectively 30 min and 45 min,60 min;according to different maturation conditions,the whole corn was matured.Taking corn starch gelatinization degree,amylose,amylopectin and resistant starch as the reference basis,relatively good curing process parameters were screened out.The results showed that:the curing temperature and time had an effect on the starch gelatinization degree,amylose,amylopectin,total starch and resistant starch content of corn.The change rule was:compared with uncured corn the content of amylose decreased,and the contents of the total starch,starch gelatinization,resistant starch and amylose increased.When the curing time was controlled to 45 min and the curing temperature was within the range of 110-120 ℃,the gelatinization degree of corn starch increased to 49.97%,which had a significant effect(P<0.01);the content of amylopectin increased to 55.15% and the content of total starch increased to 71.04%,and the impact was significant(P<0.05);the resistant starch content decreased to 4.12%,although there was a decreasing trend,and the impact was not significant(P>0.05).Research showed that the curing temperature was 110-120℃ and the curing time was 45 min.