摘要
本实验研究了湿热处理对蜡质玉米淀粉性质及羧甲基反应活性的影响。结果表明,经湿热处理后,蜡质玉米淀粉的颗粒形貌基本没发生变化,偏光十字未消失,但表面出现了一些裂纹;湿热处理没能改变蜡质玉米淀粉的晶型,但晶体结构变强,糊化温度升高,糊黏度降低。经湿热处理后淀粉中直链淀粉含量增加,羧甲基反应活性降低。
The effects of heat-moisture treatment （HMT）on the properties and carboxymethylation reactivity of waxy corn starch were studied. Results indicated that after the heat-moisture treatment, the granule morphology of waxy corn starch does not change and the polarized light remains, but there is some crack on the surface. Heat-moisture treatment does not change the crystal type of waxy corn starch, but its gelatinized temperature and amylose percent increase after HMT. The carboxymethylation reactivity of waxy corn starch decrease after HMT.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第2期106-109,共4页
Food Science
基金
国家高技术研究发展专项经费资助项目(2007AA10Z309)
关键词
湿热处理
结晶性质
直链淀粉含量
羧甲基反应活性
heat-moisture treatment
crystalline property
amylose percent
carboxymethylation reactivity
