爆裂过程对高粱谷物（高粱 bicolor L. Moench）的结构和热性能的影响。
Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench).
机构信息
Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro C.P. 76010, Mexico.
Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico.
出版信息
Food Chem. 2021 Jun 30;348:129092. doi: 10.1016/j.foodchem.2021.129092. Epub 2021 Jan 19.
The popping process has been widely used as a technique for obtaining snacks. This study evaluated the effect of the popping process on the structural and thermal properties of sorghum. Seven varieties of sorghum were used. Raw sorghum grains were adjusted to 11% moisture and popped at 210 °C for 90 s with hot air. Microstructure, thermal and viscosity properties, and X-Ray and infrared spectrum were measured in raw and popped sorghum. The popping process produced an ordered honeycomb-like structure in the sorghum. The viscosity profile showed an increase in the thermal stability of popped sorghum. DSC measurements showed a starch gelatinization and a second transition about to 145 °C. XRD diffractograms display a reduction in the amplitude of the crystalline orthorhombic structure peaks. Finally, infrared indicated a change in the short-range structure and protein denaturation due to the popping process.
爆花过程已被广泛应用于获得零食的技术。本研究评估了爆花过程对高粱结构和热性能的影响。使用了七种高粱品种。将生高粱粒调整至 11%的水分，并在 210°C 的热空气中爆花 90 秒。在生高粱和爆花高粱中测量了微观结构、热和粘度特性以及 X 射线和红外光谱。爆花过程在高粱中产生了有序的蜂窝状结构。粘度曲线显示，爆花高粱的热稳定性增加。DSC 测量显示淀粉糊化和大约 145°C 的第二次转变。XRD 衍射图谱显示结晶正交结构峰的幅度降低。最后，红外表明由于爆花过程，短程结构和蛋白质变性发生了变化。
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