【摘要】 在过量水分条件下,采用有机酸水解—湿热复合处理制备土豆抗性淀粉(acid hydrolysis and heat-moisture treatment,AH-HMT RS3),并对其持水力、溶胀度、溶解度、黏度特性、质构特性和热特性进行研究。结果表明:AH-HMT RS3的持水力分别增加到原淀粉的1.38~2.32倍(淀粉与水质量比1:1)和2.20~3.49倍(淀粉与水质量比1:3.5),95℃时溶胀度降低到原淀粉的38.04%~58.10%(淀粉与水质量比1:1)和53.42%~86.05%(淀粉与水质量比1:3.5)而溶解度增加到原淀粉的1.57~2.04倍(淀粉与水质量比1:1)和1.74~2.31倍(淀粉与水质量比13.5);形成的糊属于低黏度糊溶液,黏度低于13 mPa·s,而崩解值与回值低于3 mPa·s;形成的凝胶属于低强度凝胶,其硬度为73.82~85.41g(淀粉与水质量比1:1)或78.50~87.84g(淀粉与水质量比1:3.5);糊化温度均显著增高,糊化温度范围也大大拓宽,糊化焓减少至原淀粉的39.29%~49.22%(淀粉与水质量比1:1)和30.75%~42.08%(淀粉与水质量比1:3.5);AH-HMT RS3这些性质的差异与使用的有机酸种类也有关。AH-HMT RS3的高溶解度、低黏度与低糊化焓的特性很适合于添加到食用油脂、奶油等加工食品中,对控制这些食品的质量具有重要意义。更多还原

【Abstract】 Resistant starches from potato modified by a combination of organic acid hydrolysis and heat-moisture treatments(AH-HMT RS3)were prepared under conditions of excess moisture.Their water binding capacity,degree of swelling,solubility,and pasting,textural,and thermal properties were all studied.The results demonstrated that the water binding capacity of AH-HMT RS3 increased to 1.38~2.32times(starchwater= 1g:1g)and 2.20~3.49times(starchwater= 1g:3.5g)that of the native starch.At 95 ℃,the degree of swelling decreased to 38.04%~58.10%(starchwater= 1g:1g)and 53.42% ~86.05%(starchwater= 1g:3.5g)that of the native starch.The viscosity of all the pastes formed by AH-HMT RS3 were less than 13 mPa·s with breakdown and setback values below 3 mPa·s.All gels made with AH-HMT RS3 were of low strengththeir hardness values were 73.82~85.41g(starchwater= 1g:1g)and 78.50~87.84g(starchwater = 1g:3.5g).The gelatinization temperatures and their ranges increased significantly,compared with native starch. The gelatinization enthalpy decreased to 39.29%~49.22%(starchwater=1g:1g)and 30.75% ~42.08%(starchwater = 1g:3.5g)that of the native starch.These quantitative differences in the effects of AHHMT RS3 were also related to the type of organic acid used.Considering their high solubility,low viscosity,and low gelatinization enthalpy,AH-HMT RS3 could be suitable for adding to edible oils and fats,butter and other processed foods,and of great significance for controlling the quality of these foods.更多还原