【作者】 陈秉彦； 郭泽镔； 许丽宾； 张帅； 郑宝东； 曾绍校；

【Author】 Chen Binyan;Guo Zebin;Xu Libing;Zhang Shuai;Zheng Baodong;Zeng Shaoxiao;College of Food Science,Fu Jian Agriculture and Forestry University;

【机构】 福建农林大学食品科学学院；

【摘要】 为探讨微波预处理对莲子淀粉的改性作用,本文利用微波工作站对莲子淀粉进行加热预处理,观察预处理后的淀粉颗粒形态变化,后期糊化过程中直链淀粉溶出量和流变特性,结果表明,30%的莲子淀粉乳经不同微波功率预处理后,其颗粒形态未发生明显变化,仍呈现光滑的椭球状。随着微波功率的增强,颗粒间出现了明显的聚集粘结行为,颗粒的平均粒径最大值可达26.37μm,为原淀粉2.15倍,同时淀粉颗粒晶区比例增大,995/1024吸收峰比值由O.89上升至0.99。经微波预处理后的莲子淀粉,其淀粉糊的直链淀粉溶出量由120 mg/g下降至87.89 mg/g,淀粉糊触变性、流变黏度及弹性模量也均有降低。这说明微波预处理可促使莲子淀粉拥有更紧密的晶区结构,并在后期的糊化过程中,对淀粉颗粒膨胀起到一定的抑制作用,造成直链淀粉溶出量减少,从而导致淀粉糊流变特性发生变化。更多还原

【Abstract】 Lotus seed starch was subjected to microwave preheated by Microwave station,According to the change of starch particles morphology and leaching amy lose in the gelatinization.Modified properties of the lotus seed starch were investigated.The result showed that lotus seed starches with moisture content of 30%were pretreated at different microwave power,granules were still oval and had a smooth surface,it caused no difference in the morphology of granules.Aggregation between starches occurred obviously with the increase in microwave power and the maximun of average diameter is 26.37 um,2.15 times of the native starch,the pretreated starch exhibited the higher crystal area ratio of 0.99.,Microwave pretreatment was evidenced to cause a drop in viscosity,thixotropy,Storage modulus in the gelatinisation range to higher temperatures and the amount of leaching amlyose changed from 120 mg/g to 87.89 mg/g,It was concluded that the main reason for the change of rheological behavior due to the lack of granules swell depend not only on leaching amlyose,but also on the changes of crystal structure.更多还原