高直链玉米淀粉的糊化特性研究

Study on Gelatinization Properties of High Amylose Corn Starch

中文关键词:  高直链玉米淀粉  糊化性质  水浴,微波  高压

英文关键词:High amylase corn starch  Paste property  Water bath  Microwave  High Pressure

中文摘要:

      目的 研究水浴加热、微波加热和高压加热方法对高直链玉米淀粉糊化性能的影响，为高直链淀粉的进一步开发和应用提供理论基础。方法 以高直链玉米淀粉为原料，在过量水分存在条件下，分别采用水浴加热、微波加热和高压加热制备高直链玉米淀粉糊，分别研究不同温度和微波功率下，高直链玉米淀粉糊碘兰值和酶解力随糊化时间增加的变化规律。结果 水浴加热、微波加热和高压加热糊化过程中高直链玉米淀粉的碘兰值和酶解力均随时间的延长呈上升趋势，微波加热高直链玉米淀粉糊的碘兰值和酶解力低于高压加热而高于水浴加热，微波加热淀粉的糊化速度大于水浴加热和高压加热。结论 高压加热淀粉糊化效果好，淀粉的糊化程度高，是使高直链淀粉完全糊化的较好方法。

英文摘要:

      ABSTRACT: Objective the effect of water bath heating and microwave heating and high pressure heating on the gelatinization properties of high amylase corn starch were studied, the theoretical basis for further study on development and application of high amylase corn starch were provided. Methods The high amylase corn starch based starch paste was prepared under excessive water by water bath heating and microwave heating and high pressure heating method, the variation rules of the blue value and enzyme hydrolysability of high amylase corn starch as the increase of gelatinization time under different temperature and microwave power were studied. Results the blue value and enzyme hydrolysability of high amylase corn starch prepared by water bath heating and microwave heating and high pressure heating increased as the prolong of heating time during gelatinization. the blue value and enzyme hydrolysability of high amylase corn starch paste prepared by microwave were lower than by high pressure heating and higher than by water bath heating, the gelatinization rate of starch prepared by microwave was faster than by water bath heating and by high pressure heating. Conclusion the gelatinization effect and degree of starch prepared by high pressure heating were better, high pressure heating was a better method to make high amylase corn starch gelatinized entirely.