水分和直链淀粉对热处理过程中大米淀粉理化性质的影响。
Influence of moisture and amylose on the physicochemical properties of rice starch during heat treatment.
机构信息
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing 100089, China.
出版信息
Int J Biol Macromol. 2021 Jan 31;168:656-662. doi: 10.1016/j.ijbiomac.2020.11.122. Epub 2020 Nov 18.
Moisture and amylose are important factors affecting the quality of heat-treated starches. The amylose content in heat-treated rice starch increased as moisture content (MC) increased from 8% to 30%, but decreased at MC of 70%. With the increase of MC, the paste transmittance, gelatinization temperature, and digestibility of starch increased, whereas the swelling power and enthalpy decreased. The long- and short-range molecular order and the digestive properties of starch with MC ≤ 30% changed moderately, but high MC (70%) gelatinized the starch and drastically changed the physicochemical properties. High amylose content in rice starch led to low long- and short-range molecular order, swelling power, and gelatinization temperature, but increased resistant starch. The results indicated that 30% of MC separates effects of heat treatment of starch, where low MC (≤30%) and high amylose lowers digestibility, which is beneficial for diabetics, while high MC (>30%) promotes solubility and transparency.
水分和直链淀粉是影响热处理淀粉质量的重要因素。热处理大米淀粉的直链淀粉含量随着水分含量（MC）从 8%增加到 30%而增加，但在 MC 为 70%时下降。随着 MC 的增加，淀粉糊的透光率、糊化温度和消化率增加，而膨胀力和焓值降低。在 MC≤30%的范围内，淀粉的长程和短程分子有序性以及消化特性发生适度变化，但高 MC（70%）使淀粉糊化，并显著改变其理化性质。大米淀粉中高直链淀粉含量导致低长程和短程分子有序性、膨胀力和糊化温度，但增加了抗性淀粉。结果表明，30%的 MC 分离了淀粉的热处理效果，其中低 MC（≤30%）和高直链淀粉降低了消化率，这对糖尿病患者有益，而高 MC（>30%）促进了溶解度和透明度。
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