【摘要】 采用2450 MHz微波处理大米淀粉,观察微波对大米淀粉颗粒微观结构、分子质量分布、润胀性能等的影响。结果表明:微波可导致淀粉物化特性发生变化,且淀粉的微波效应与微波强度有关;微波处理后淀粉颗粒破裂,淀粉分子链断裂,支链淀粉和中间级分含量下降,直链淀粉含量上升,淀粉的润胀性和溶解率下降,消化性能提高。更多还原

【Abstract】 The effect of microwave on the microstructure,molecular weight distribution and swelling properties of rice starch was studied,which could offer theoretical parameters for rice storage and quality control.The results showed that microwave would lead to the changes of the physical-chemical properties of starch which is related to microwave intensity and treating time.Microwave treatment resulted in the rupture of starch granules,the facture of the starch molecular chain and the decrease of amylopectin and intermediate fraction,but the increase of amylose fraction.Swelling properties of starch granule became worse and the dissolved rate of starch was reduced,but the digestibility of starch was improved.更多还原