热加工对普通玉米淀粉结构、理化和消化特性的修饰。
Modification of structural, physicochemical and digestive properties of normal maize starch by thermal treatment.
机构信息
College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China.
Key Laboratory of Plant Resource Conservation and Sustainable Utilization, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.
出版信息
Food Chem. 2020 Mar 30;309:125733. doi: 10.1016/j.foodchem.2019.125733. Epub 2019 Oct 21.
Thermal treatment is an effective technique to modify the physiochemical properties of starch. However, investigation on the effect of repeated dry-heat treatment (RDHT) on the starch properties is limited. In this work, RDHT and continuous dry-heat treatment (CDHT) were conducted on normal maize starch. Both treatments increased pore no on the granule surface and facilitated the granule aggregation. The solubility and swelling power of normal maize starch were improved. The levels of slowly digestible starch (SDS) and resistant starch (RS) + SDS were increased. The structural characteristics, including crystallinity and short-range order, were impaired. The peak viscosity and thermal properties (T, T, T and ΔH) of starch paste were decreased. When comparing of CDHT samples with the same treating time, RDHT samples showed a lower crystallinity, a weaker thermal stability, a higher paste viscosity and a lower resistance to amylase. These results were useful for industrial application of thermal treatment on starch.
热处理是一种有效改变淀粉理化性质的技术。然而，关于重复干热处理（RDHT）对淀粉性质影响的研究有限。在本工作中，对普通玉米淀粉进行了 RDHT 和连续干热处理（CDHT）。两种处理均增加了颗粒表面的孔隙数量，并促进了颗粒聚集。普通玉米淀粉的溶解度和膨胀能力提高。缓慢消化淀粉（SDS）和抗性淀粉（RS）+SDS 的水平增加。结构特性，包括结晶度和短程有序性，受到损害。淀粉糊的峰值黏度和热特性（T1、T2、T3 和 ΔH）降低。当比较具有相同处理时间的 CDHT 样品时，RDHT 样品表现出较低的结晶度、较弱的热稳定性、较高的糊黏度和较低的抗淀粉酶性。这些结果对热处理在淀粉工业中的应用具有重要意义。
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