摘要
为了研究热处理对谷物粉物化性质和淀粉体外消化性的影响,测定燕麦、小米和玉米3种谷物粉经蒸汽和烘烤热处理前、后糊化特性、膨胀势、吸水性和不同淀粉组成含量的变化。结果表明:热处理使燕麦粉的糊化温度显著降低、小米粉和玉米粉显著升高(P<0.05),燕麦粉和小米粉的回生值显著升高、玉米粉显著降低(P<0.05),玉米粉峰值黏度和崩解值显著降低(P<0.05)、燕麦粉和小米粉的变化不同;蒸汽和烘烤处理使燕麦粉膨胀势分别降低32%和12%,吸水性指数升高20%以上,但是小米粉和玉米粉变化较小;热处理使3种谷物粉水溶性指数降低28%~55%;热处理使3种谷物粉中快消化淀粉含量降低10%~20%,慢消化淀粉含量升高3%~30%,抗性淀粉含量升高20%,尤其热处理对燕麦淀粉组成含量影响最大。扫描电镜观察燕麦、小米和玉米淀粉颗粒直径分别为5,10,15μm,经热处理后淀粉发生团聚和黏结现象,尤其燕麦淀粉团聚和黏结程度最大。结论:适当的预热处理可以改变谷物粉的物化特性,进而改善其加工性能。热处理改变了谷物淀粉的构成,减缓了淀粉的消化性,提高了其功能特性。
It was studied the physicochemical properties of pre-heating treatment grain flours and in-vitro digestibility of grain starch.By analyzing the gelatinization property,swelling power,water absorption and starch composition of oat,foxtail millet and corn flours were heated by steam and baking.Results showed that:Heat treatment caused a significant decrease in the gelatinization temperature of oat flour and a significant increase of millet and corn flour(P<0.05).Heat treatment caused a significant increase in the setback of oat and millet flour and a significant decrease of corn flour(P<0.05).Heat treatment significantly decreased the peak viscosity and breakdown of corn flour(P<0.05).Different heat treatments had different trends in the effects of peak viscosity and breakdown of oat and millet flour.The swelling power of oat flour,when heated by steam and baking,decreased by 32%and 12%,respectively,and the water absorption index increased by more than 20%.But heat treatment made millet and corn flour change less.Heat treatment reduced the water solubility index of three kinds of cereal flour by 28%to 55%.The fast-digestible starch was decreased by 10%to 20%,but the slow-digestible starch was increased by 3%to 30%,and the resistant starch was increased about 20%.The oat starch composition was most affected by heat treatment.The particle diameters of oat,millet and corn starch were about 5,10 and 15μm respectively.After heat treatment,the starch of oat,millet and corn were agglomerated and bonded,especially oat starch.The physical and chemical properties of grain flours were affected by appropriate pre-heat treatment,then improved the processing properties.The starch composition was changed by heat treatment,reduced digestibility,and improved the functional properties.
作者
生庆海
龙金利
李朋亮
赵巍
张爱霞
刘敬科
Sheng Qinghai;Long Jinli;Li Pengliang;Zhao Wei;Zhang Aixia;Liu Jingke(College of Bioscience and Bioengineering,Hebei University of Economics and Business,Shijiazhuang 050071;Institue of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050050;Institute of Millet Crops,Hebei Academy of Agriculture and Forestry Sciences,National Foxtail Millet Improvement Center,Minor Cereal Crops Laboratory of Hebei Province,Shijiazhuang 050035)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第9期170-177,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
河北省重点研发计划项目(19227129D)
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-06-13.5-A29)
石家庄市科学技术研究与发展计划项目(201170032A)。
关键词
热处理
谷物粉
物化特性
消化特性
heat treatment
grain flour
physicochemical properties
digestion properties