共查询到20条相似文献,搜索用时 96 毫秒
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以鹰嘴豆为原料,进行发芽处理,采用碱法提取淀粉,研究不同发芽时间对鹰嘴豆淀粉结构和理化特性的影响。结果表明,发芽的鹰嘴豆淀粉颗粒表面出现裂纹与孔隙,而淀粉的结晶型以及官能团未发生改变。随着发芽时间增加,鹰嘴豆淀粉的直链淀粉含量、碘蓝值和透明度先增后减,膨胀度、析水率先降后升。不同发芽时间淀粉均在24 h内快速凝沉后趋于稳定。发芽处理提高了淀粉的溶解度、持水性、持油性和酶水解率,酸水解率在水解第9天前均大于未发芽淀粉。研究表明,发芽处理能有效改善鹰嘴豆淀粉的结构和理化性质,对开发鹰嘴豆淀粉食品具有促进作用。 相似文献
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本文分别制备水相戊二酸木薯淀粉酯(AGAC)和醇相戊二酸木薯淀粉酯(EGAC),使用FT-IR、XRD和SEM进行微观表征,研究两种酯化淀粉的粘度、透明度、流变性、冻融稳定性和抗盐性等理化性质。微观表征的结果显示两种酯化淀粉分子中成功接入了戊二酸基团,两者的晶型均没有发生变化,其整体结构没有受到很大影响,布拉班德粘度仪分析结果表明AGAC的峰值粘度有所提高,同时糊化温度明显降低,EGAC的糊化温度降低,峰值粘度大幅度提高,但粘度稳定性没有提高。AGAC糊液和EGAC糊液的透明度、冻融稳定性和抗剪切力均强于原淀粉,而AGAC和EGAC抗盐性均低于原淀粉,即其热糊稳定性和抗盐性未得到改善。EGAC的透明度高于原淀粉,但低于AGAC;而冻融稳定性、抗剪切能力均略优于AGAC和原木薯淀粉,引入戊二酸基团后,木薯淀粉的透明度、冻融稳定性和抗剪切能力有一定程度的提高。 相似文献
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燕麦发芽过程中淀粉理化特性的变化 总被引:2,自引:0,他引:2
以山西产裸燕麦为原料,在控制的条件下发芽72 h,每间隔12 h取样,测定燕麦淀粉的颗粒结构、溶解度等理化特性。结果表明,燕麦发芽过程中,其淀粉颗粒仍保持了原淀粉的外貌形态和X-射线衍射A型图谱特征。发芽处理使燕麦淀粉的溶解度增加,膨胀度减小,同时会导致淀粉冻融稳定性变差,易于老化。但适度的发芽可增加淀粉的透明度,增强淀粉糊的热稳定性和冷稳定性。 相似文献
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糯玉米交联淀粉的制备及性质研究 总被引:16,自引:2,他引:16
本文采用混合酸酐交联法,用糯玉米淀粉制备糯玉米交联淀粉,并着重研究了糯玉米交联淀粉的性质如交联度、冻融稳定性、膨胀度、透明度和凝沉性。试验表明:通过交联作用制成的糯玉米交联淀粉,大大改进了原淀粉的性能。具有交联度高(沉降积为0.75mL)、冻融稳定性好(析水率最低为56.3%)、抗凝沉性强(凝沉性最弱)和具有一定膨胀力(膨胀度低于原淀粉但高于其它变性淀粉)和透明度(透光率比糯玉米淀粉低,但较其它淀粉而言仍具有较高的透光率,说明糯玉米交联淀粉具有较高的透明度)。 相似文献
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Yikai Ren Tommy Z. Yuan Claire Maria Chigwedere Yongfeng Ai 《Comprehensive Reviews in Food Science and Food Safety》2021,20(3):3061-3092
Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea—a high-amylose mutant of this pulse crop—possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch. 相似文献
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葛根淀粉颗粒性质的研究 总被引:11,自引:1,他引:11
本文对葛根淀粉颗粒的性质进行了研究,包括淀粉颗粒的大小、形貌、X—射线衍射图谱、α—淀粉酶的酶水解作用方式等,并与玉米淀粉进行了比较。结果表明:葛根淀粉平均粒度为24.08μm,小于玉米淀粉的38.97μm;葛根淀粉和玉米淀粉颗粒的偏光十字接近颗粒中心,但葛根淀粉颗粒的偏光十字不明显;葛根淀粉的X—射线衍射图谱为C型,玉米淀粉为A型,而两者的结晶度分别为18%和37%;葛根淀粉和玉米淀粉对α—淀粉酶的作用极为敏感,但在酶解方式上,葛根淀粉是在淀粉粒表面形成许多微孔并经脐心进入淀粉粒内部,而玉米淀粉则是被层层水解,在淀粉粒表面形成很少的微孔。 相似文献
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变性淀粉干法制备工艺研究进展 总被引:2,自引:0,他引:2
该文综述国内外变性淀粉干法制备工艺路线、主要品种及相关设备研究进展,指出干法生产变性淀粉是一种很有价值工艺方法,并对其发展前景进行展望。 相似文献
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Zhen Ma Xinzhong Hu Joyce I. Boye 《Critical reviews in food science and nutrition》2020,60(2):276-297
AbstractResistant starch (RS) plays a key role in providing metabolic and colonic health benefits. In particular, RS type III (RS3) is of great interest because of its thermal stability and its preserved nutritional functionality. RS3 can be prepared by physical treatment, including high hydrostatic pressure, ultrasound, extrusion, autoclaving, microwave cooking, and heat-moisture treatment. The acid and enzymatic hydrolysis can also be applied to facilitate the generation of small molecules, which increases the inherent crystallinity of RS3 upon retrogradation. Depending on processing conditions, RS3 with diversified structural characteristics can be formed. These structures play a key role in determining the physiological behavior of RS3. Therefore, a deep understanding of the structural rearrangement pattern during different processing treatment is of great importance for regulating the molecular structure of RS3 and thereby its corresponding physiological properties. This review thus focuses on the past and current status of research into the in-depth study of RS3 formation mechanism and the changes to RS3 structural characteristics under different processing conditions. The objective was to provide a theoretical guidance for the rational selection of preparation methods for RS3 and for designing RS3 structures with specific physiological functionalities for relevant industrial applications. 相似文献
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在体外对淀粉的消化条件进行仿生模拟,对淀粉的消化产物检测条件进行优化,构建了淀粉体外消化模型。以环氧氯丙烷为交联剂,制备土豆交联淀粉,以构建的体外消化模型,对不同交联度淀粉的消化速度进行研究。结果显示,以恒温振荡培养箱保持37℃恒温,以pH6.9缓冲液维持恒定的pH,以20 r/min的转速振荡模拟肠的蠕动,以透析袋模拟肠,对淀粉的消化可很好的仿生模拟。采用硫酸-苯酚法,消化产物检测的最佳条件为∶波长485 nm,显色温度100℃,显色时间30 min,糖浓度在(0~80)μg/mL范围内线性关系良好,其回归方程为y=0.004 4x-0.005,R2=0.998 8,且样品溶液在2 h内显色稳定。土豆交联淀粉和交联前相比,消化性降低了13.7%~34.5%,且与交联度呈负相关,即交联度越高(沉降积越小),消化性就越低。 相似文献
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通过比较未施加超声场和超声强化对醋酸酯淀粉取代度的影响,结合扫描电镜(SEM)、X射线衍射(XRD)、热重法(TG)和差热分析(DTA)技术对所制得的黄姜醋酸酯淀粉的形貌,颗粒大小,结晶性及热稳定性进行的表征,探讨超声辅助法制备黄姜淀粉醋酸酯的特点及产物特性。实验结果表明,在制备醋酸酯淀粉的过程中,超声强化可以缩短反应时间,减少催化剂用量。根据SEM、XRD、TG和DTA分析结果说明,超声强化作用引起淀粉降解,破坏了淀粉的非结晶区,增加了乙酰剂与淀粉颗粒的接触位点;对淀粉的结晶区影响甚微,所以超声强化对产品的热稳定性影响较小。 相似文献
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马铃薯羧甲基淀粉制备工艺的研究 总被引:9,自引:4,他引:5
研究了以马铃薯淀粉为原料,用乙醇溶剂法制备羧甲基淀粉(CMS)。探讨了碱化温度、醚化温度、碱化时间、醚化时间、氢氧化钠用量、氯乙酸用量及反应体系中的水分含量对马铃薯羧甲基淀粉取代度(DS)的影响,通过正交试验得出制备马铃薯羧甲基淀粉的最佳工艺条件。 相似文献
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芋头淀粉提取工艺优化及淀粉特性研究 总被引:1,自引:0,他引:1
以NaOH为浸泡剂,探讨了料液比、pH、浸泡时间、浸泡温度对芋头淀粉提取率及色泽的影响,并对芋头淀粉特性进行了初步研究。结果显示芋头淀粉提取最佳工艺条件为:pH10.0、浸泡温度25℃、料液比1:3、浸泡时间80min。提取率可达84.82%,淀粉白度高达94.11,优于现有文献报道及市售其它常用淀粉;淀粉特性研究显示,芋头淀粉的体积平均粒度在10μm以下,d(0.5)为14.6μm,稍大于10μm;芋头淀粉具有优良的热稳定性、冷稳定性,凝胶强度和凝成特性等特性。 相似文献