【摘要】 对三种不同链淀粉含量的玉米淀粉(高链玉米淀粉、普通玉米淀粉和蜡质玉米淀粉)经湿热处理前后的溶胀及酸、酶水解性质进行研究,探索湿热处理对淀粉微观性质的影响。研究结果表明:湿热处理后淀粉的膨胀度和溶解度较原淀粉减小;湿热处理淀粉在酸、酶作用初期水解率比原淀粉大,后期由于经湿热处理后淀粉链之间的重新结合,形成了新的双螺旋结构,结合更为紧密,酸、酶难于作用,水解率较原淀粉降低。更多还原

【Abstract】 Solubility,swelling power and hydrolysis of heat-moisture treatment(HMT) corn starches from different types of corn were investigated.Results show that the swelling power and solubility of the HMT corn starch are lower than that of the original starch.For acid and enzyme hydrolysis,the solubility of the HMT corn starch is higher than that of the original starch at the first stage and becomes lower later.The following might offer an explanation: the HMT leads the starch chains combine each other and form a new double helices structure of more compaction,so that acid or enzyme can not attack effectively.更多还原