Adebowale K O, Lawal O S
Department of Chemistry, University of Ibadan, Nigeria.
Nahrung. 2002 Oct;46(5):311-6. doi: 10.1002/1521-3803(20020901)46:5<311::AID-FOOD311>3.0.CO;2-Z.
Isolated starch of Bambarra groundnut (Voandzeia subterranean) was subjected to hydrothermal modifications through annealing and heat moisture conditioning. Both annealing and heat moisture conditioning reduced the swelling power and solubility of the starch. Water binding capacity reduced after annealing heat moisture conditioning at 18% moisture level (HMB18) and heat moisture conditioning at 21% moisture level (HMB21). Both heat moisture conditioning at 24% moisture level (HMB24) and heat moisture conditioning at 27% moisture level (HMB27) increased the water binding capacity. Hydrothermal modifications reduced the oil absorption capacity of the raw starch. Annealing and heat moisture conditioning reduced the peak viscosity (Pv), viscosity at 95 degrees C (Hv) and viscosity at 95 degrees C after 30 min holding (Hv30). However, viscosity increased on cooling down to 50 degrees C after annealing. Annealing and heat moisture treatments as revealed by scanning electron micrograph and light micrograph did not alter the shape and size of the raw starch. The results indicate a rearrangement within the starch granule following hydrothermal treatments.
对巴旦杏（Voandzeia subterranean）分离出的淀粉进行了水热改性，包括退火和湿热处理。退火和湿热处理均降低了淀粉的膨胀力和溶解度。在18%水分含量的退火湿热处理（HMB18）和21%水分含量的湿热处理（HMB21）后，持水能力降低。24%水分含量的湿热处理（HMB24）和27%水分含量的湿热处理（HMB27）均提高了持水能力。水热改性降低了原淀粉的吸油能力。退火和湿热处理降低了峰值粘度（Pv）、95℃时的粘度（Hv）以及保持30分钟后95℃时的粘度（Hv30）。然而，退火后冷却至50℃时粘度增加。扫描电子显微镜和光学显微镜显示，退火和湿热处理并未改变原淀粉的形状和大小。结果表明，水热处理后淀粉颗粒内部发生了重排。
