【作者】 方晨璐； 黄峻榕； 蒲华寅； 杨麒； 陈治光； 朱振宝；

【Author】 Fang Chenlu;Huang Junrong;Pu Huayin;Yang Qi;Chen Zhiguang;Zhu Zhenbao;School of Food and Biological Engineering,Shaanxi University of Science and Technology;

【机构】 陕西科技大学食品与生物工程学院；

【摘要】 在糊化温度附近对淀粉颗粒进行水热处理,得到6种不同来源的颗粒状无定形淀粉。其形态可以分为两类,一类是红薯、木薯、小麦和玉米淀粉的,呈现囊状,表面有开口;另一类是绿豆和豌豆淀粉的,呈凝胶状,表面多孔。它们的平均粒径(D50)、比表面积和直链淀粉含量分别在30.6～57.0μm、0.359～0.649 m~2/g和13.7%～16.8%的范围内。室温下,颗粒状无定形淀粉的冷水溶解度(78.5%～94.2%)高于颗粒状冷水可溶性淀粉和预糊化淀粉的,可以作为增稠剂/粘合剂。颗粒状无定形淀粉在室温下的吸油率是原淀粉的2～3倍,高于无定形淀粉的,可作为脂溶性功能因子的载体。室温下,颗粒状无定形淀粉的酶解率是原淀粉的4～5倍,可以作为口腔含片的基质材料。颗粒状无定形淀粉同时具备4种特性,分别是可分散性、冷水可溶性、吸油特性和室温下可酶解特性,在功能食品领域具有较好的应用潜力。更多还原

【Abstract】 Amorphous granular starches from six different botanical sources were obtained by heating starch suspensions in water at or near pasting temperature.Their morphology was divided into two types:one was ghost-like with openings on the surface(sweet potato,tapioca,wheat and maize starches),and the other was gel-like with surface porous structure(mung bean and pea starches).Their mean particle sizes(D50),specific surface areas and amylose contents were in the range of30.6-57.0 μm,0.359-0.649 m2/g and 13.1%-16.8%,respectively.Cold-water solubility at room temperature of amorphous granular starches was in the range of 78.5%-94.2%,higher than granular cold-water soluble(GCWS) starches and pre-gelatinized(PG) starches,which could be used as the thickening agents/adhesives.Oil-adsorption capacity at room temperature of amorphous granular starches was 2-3 times those of native starches and was higher than those of amorphous starches,showing the potential as the carriers of liposoluble function factors.α-Amylase enzymolysis rate at room temperature of amorphous granular starches was 4-5 times those of native starches,which could be used as the basic materials of buccal lozenges.In general,amorphous granular starches showed four types properties:dispersibility,solubility in cold-water,oil-adsorption capacity and enzymolysis characteristics at room temperature.更多还原