湿热协同海藻酸钠处理对普通玉米淀粉物化性质的影响（英文）

为研究湿热协同海藻酸钠处理(heat moisture treatment combined with sodium alginate,HMT-AG)对普通玉米淀粉(normal corn starch,NCS)性质的影响,以单独湿热处理(heat moisture treatment,HMT)为对照,探讨了HMT-AG对NCS糊化、热力学性质、结晶结构及凝胶性质等的影响。湿热处理条件分别为水分质量分数15%～35%、处理温度80～120℃、处理时间1～15 h。结果表明:HMT-AG使NCS的成糊温度升高,衰减值、回生值、糊化焓显著降低(P0.05);HMT或HMT-AG均不改变NCS的X射线衍射峰型,水分质量分数大于25%的HMT显著降低了NCS的相对结晶度(relative crystallinity,RC)(P0.05),但同条件HMT-AG显著升高了NCS的RC(P0.05);当以水分质量分数25%、120℃条件处理6 h时,与HMT相比,HMT-AG对NCS黏度、起始糊化温度、凝胶硬度的降低影响更为显著(P0.05)。     

湿热处理对发芽小麦粉品质影响的研究

小麦发芽过程中芽麦粉品质劣化,本文拟通过湿热处理或热液处理(heat moisture treatment,HMT)对芽麦粉进行处理,研究其对芽麦粉品质的影响。实验以郑麦366为原料,经过发芽处理后制粉,随后对其进行湿热处理,并测定湿热处理前后芽麦粉的品质变化。研究发现:发芽小麦经过湿热处理后白度和色泽变差;降落数值有明显的提升;蛋白质总含量轻微下降;损伤淀粉含量显著下降(p0.05);糊化特性有明显的改善:峰值黏度有显著的提高(p0.05),糊化温度升高明显;对湿热处理过的芽麦粉的热机械性质进行分析时发现,形成时间和稳定时间随水分含量、温度、时间增加呈现逐渐下降趋势,表明芽麦粉的蛋白质变性程度随着处理条件的加剧而增加。最佳处理条件为水分含量25%,处理温度100℃,处理时间60 min。结果表明,通过精确控制湿热处理条件,可显著改善芽麦粉中淀粉的糊黏度性质,同时避免热对蛋白质的激烈变性作用。     

韧化温度和时间对不同直链淀粉质量分数玉米淀粉物化性质的影响

为进一步探讨韧化处理对淀粉性质的作用机理,通过测定糊化性质、热特性、膨胀力、结晶特性及观察偏光十字现象和微观结构,研究了不同韧化温度和时间对不同直链淀粉质量分数玉米淀粉（普通玉米淀粉（normal corn starch,NCS）和蜡质玉米淀粉（waxy corn starch,WCS））物化性质的影响。结果表明,韧化处理主要作用于NCS和WCS淀粉颗粒的无定形区,对淀粉结晶类型没有影响;但韧化处理能够明显增强NCS和WCS的热稳定性和抗剪切能力,抑制淀粉老化和糊化,显著降低峰值黏度和膨胀力（P＜0.05）。韧化温度升高至60 ℃时韧化效果更加明显,糊化焓和相对结晶度明显降低,颗粒表面被明显破坏。但延长韧化时间对NCS和WCS老化的抑制效果和对糊化焓、膨胀力、颗粒形貌等的影响不明显。     

湿热处理对山药粉理化及结构性质的影响

为了研究湿热处理对山药粉理化和结构性质的影响,在90和110 ℃下,分别对水分含量15%、25%和35%的样品进行9 h湿热处理,并对处理后的山药粉进行了溶胀性、糊化特性、热力学特性、结晶程度以及红外光谱的测定。结果表明,湿热处理使山药粉溶解度增加,在处理条件为90 ℃水分含量25%时,溶解度升至9.88%,而膨胀力由3.90 g/g降至3.12 g/g。湿热改性山药粉糊化温度显著升高（P<0.05）,但其峰值黏度、谷值黏度、崩解值、最终黏度和回生值较原山药粉都显著降低（P<0.05）,糊化焓值呈上升趋势。湿热处理使山药粉结晶度由23.5%升至27.22%,但晶型仍为C型。红外光谱图表明,湿热处理使山药淀粉的短程有序结构轻微改变。湿热处理是一种有效改善山药粉理化性质的方法。     

不同烹饪方式对淮山结构和糊化性质的影响

本实验采用水煮、清蒸、热炒和微波4 种烹饪方式对淮山进行加工,通过对烹饪后的淮山进行质构分析、扫描电子显微镜观察以及傅里叶变换红外光谱、X射线衍射和糊化性质分析,研究烹饪方式对淮山质构、结构和糊化性质的影响。结果表明,经不同烹饪方式处理后,淮山样品硬度均显著降低（P＜0.05）;经微波烹饪处理后,淮山样品咀嚼性显著升高（P＜0.05）,而经清蒸和水煮烹饪处理的淮山样品咀嚼性显著降低（P＜0.05）。烹饪处理的淮山样品中淀粉呈现不同程度的糊化,晶体结构均出现不同程度破坏,微波烹饪处理的淮山中淀粉糊化程度最低,清蒸样品中淀粉颗粒分子有序程度和结晶度最低。不同烹饪方式对淮山糊化性质的影响差异明显,微波烹饪处理后糊化温度显著升高（P＜0.05）,而其他烹饪方式处理后糊化温度显著降低（P＜0.05）。综上,不同烹饪处理对淮山的结构和糊化性质影响不同,研究可为淮山科学烹饪提供理论依据。     

湿热结合壳聚糖处理前后桄榔淀粉流变特性和热力学性质比较

探讨湿热处理（Heat-Moisture Treatment，HMT）结合不同分子量的壳聚糖（Chitosan，CS）对桄榔淀粉（Arenga pinnata Starch，APS）流变性质和热力学特性的影响。动态流变分析结果表明，HMT结合CS处理提高了凝胶体系的粘弹性模量（G′和G′′），且随着CS分子量的增加，效果越明显，当添加10 ku CS时具有最高的粘弹性模量，G′为2 899 Pa，G′′为309 Pa；HMT-APS-CS凝胶体系均表现为典型的非牛顿流体，呈现出类似固体的性质；损耗因子（tanδ）均小于1，且随着CS分子量的增加而损耗因子逐渐降低，HMT-APS-CS10具有最低的损耗因子，tanδ为0.09。静态流变分析结果表明，所有凝胶体系表现出剪切稀化现象，随CS分子量降低流体指数（n）显著降低。差示量热扫描（Differential Scanning Calorimetry，DSC）结果表明HMT结合CS处理，随CS分子量的提高，显著提高了APS的峰值温度（TP）（P<0.05），从69.42 ℃提高至86.68 ℃，显著降低了APS的糊化焓值（ΔH）（P<0.05），从3.47 J/g降低至1.07 J/g。HMT结合CS处理提高了APS凝胶结构和热力学稳定性，可为桄榔淀粉及其产品的开发利用提供一定的理论依据。     

挤压糊化处理对苦荞粉理化性质的影响

为研究挤压糊化处理对苦荞粉理化性质的影响,利用单螺杆挤压机对苦荞粉进行挤压糊化处理,得到糊化 度分别为37.7%、56.3%、74.3%及94.2%的苦荞粉,并对其基本成分、水合特性、糊化特性、热力学特性及微观结 构进行测定。结果表明：随着糊化度增加,淀粉、蛋白质及灰分质量分数总体无显著变化（P＞0.05）,总黄酮和 脂肪质量分数显著减少（P＜0.05）,颜色变深;破损淀粉质量分数、吸水性指数及保水性显著增加（P＜0.05）; 快速黏度分析结果表明挤压处理苦荞粉峰值黏度、谷值黏度、最终黏度、回生值下降,峰值时间缩短;扫描电子显 微镜结果表明,苦荞粉颗粒为圆形或不规则多边形,而挤压糊化处理后苦荞粉颗粒没有固定形态,表面粗糙且有裂 纹和小孔。上述理化性质的研究可为进一步的机理及应用研究提供参考。     

湿热处理对芋头淀粉糊化和体外消化性能的影响

以荔浦芋为原料制备芋头淀粉,将不同水分含量（10% ~ 30%）的芋头淀粉在110℃条件下湿热处理2 h,研究湿热处理 (HMT) 后芋头淀粉糊化特性和体外消化性能的变化。结果表明,HMT对芋头淀粉颗粒形貌影响不显著,但颗粒之间发生聚集现象,且随HMT水分含量的升高聚集体积增大,粒度也随之增加。随着水分含量增加,HMT使芋头淀粉的溶胀力和溶解度降低,糊化温度升高,糊化焓值降低,淀粉糊黏度降低,但淀粉糊稳定性增加。HMT也改变了淀粉的体外消化性能,增加了慢消化淀粉和抗性淀粉含量。说明HMT可用于扩展芋头淀粉的应用范围,如制造需要在高温下加工的产品或制备低GI值食物。     

机筒温度、鸡肉粉质量分数对挤压膨化产品品质的影响

现有挤压膨化产品多以纯谷物为原料,蛋白质含量低,营养价值相对较差。为评估提高禽肉蛋白质含量对挤压膨化产品品质的影响,研究了机筒温度及鸡肉粉质量分数对挤压膨化产品理化特性的影响。结果表明：提高物料鸡肉粉质量分数能够显著提高产品蛋白质量分数、保水能力、硬度、脆性、体积密度及吸水指数,降低产品糊化度、膨胀度（P＜0.05）,产品硬度从3 558 g增加到6 775 g,膨胀度从3.69降低至1.27,糊化度则从96.1%降低至92.0%,但对产品的色泽、水溶指数影响不显著（P＞0.05）;同时,升高机筒温度能够显著提高产品的硬度、脆性、咀嚼性和糊化度,降低产品的吸水指数、水分质量分数和膨胀度（P＜0.05）,产品硬度从2 703 g增加到5 081 g,糊化度从93.1%增加到96.8%,膨胀度从2.78降低至2.41,但对产品的色泽、蛋白质量分数影响不显著（P＞0.05）。确定了最佳鸡肉粉质量分数为30%,最适机筒温度为155 ℃的产品工艺参数。     

压热协同海藻酸钠处理对普通玉米淀粉糊化性质和晶体结构的影响

为探讨压热协同海藻酸钠处理对普通玉米淀粉糊化性质和晶体结构的影响,测定了普通玉米淀粉及添加 海藻酸钠的淀粉在不同压热处理条件下（压热时间和淀粉乳质量分数）糊化性质、凝胶性质及晶体结构的变化。 结果显示：压热协同海藻酸钠处理,使淀粉的糊化温度显著降低;质量分数为20%～25%、压热协同海藻酸钠处理 30 min,淀粉乳热稳定性最好;与仅进行压热处理相比,不同条件下压热协同海藻酸钠处理使淀粉乳凝胶硬度变化 程度更小,质量分数为25%的淀粉乳协同处理后凝胶硬度最小;普通玉米淀粉晶体结构因压热处理逐渐由A型变为 V型,且不受海藻酸钠的影响,随着压热处理时间的延长,A型晶体含量逐步减少。     

Physicochemical,crystallinity, pasting and thermal properties of heat‐moisture‐treated pinhão starch

The effect of heat‐moisture treatment (HMT) on the properties of pinhão starches under different moisture and heat conditions was investigated. The starches were adjusted to 15, 20 and 25% moisture levels and heated to 100, 110 and 120°C for 1 h. The X‐ray diffractograms, swelling power, solubility, gel hardness, pasting properties and thermal properties of the native and HMT pinhão starches were evaluated. Compared to native starch, there was an increase in the X‐ray intensity and gel hardness of HMT starches, with the exception of the 25% moisture‐treated and 120°C heat‐treated starch. HMT reduced the swelling power and solubility of the pinhão starches when compared to native starch. There was an increase in the pasting temperature, final viscosity and setback and a decrease in the peak viscosity and breakdown of HMT pinhão starches compared to native starch. HMT increases the gelatinisation temperature of native pinhão starch and reduces gelatinisation enthalpy.     

小麦总淀粉、A-淀粉及B-淀粉的热损伤与其糊化度、糊化特性的关系

为了探索热处理温度和水分对淀粉损伤及损伤后淀粉糊特性的影响,揭示小麦淀粉的热损伤程度与糊化度、糊黏度特性之间的关系,以市售面粉分离的总淀粉、A-淀粉和B-淀粉为原料,经30～90 ℃的温度处理后,测定其在高、低水分下的破损淀粉含量、糊化度及糊化特性的变化。结果表明：低水分下,淀粉损伤、糊化度和淀粉糊性质随热处理温度变化不明显;高水分含量下,随着热处理温度的升高,破损淀粉含量和糊化度呈明显上升趋势,热损伤程度与糊化度之间呈显著正相关（P＜0.05）,糊化温度略有增加,主要的黏度参数显著下降,损伤淀粉与峰值黏度之间呈显著负相关（P＜0.05）。     

Hydrothermal Modifications of Tropical Tuber Starches. 1. Effect of Heat‐Moisture Treatment on the Physicochemical,Rheological and Gelatinization Characteristics

Cassava, sweet potato and arrowroot starches have been subjected to heat‐moisture treatment (HMT) under different conditions using a response surface design of the variables. A comparative study was performed on the pasting properties, swelling behaviour and the gelatinization properties of the modified starches and also on the rheological and textural properties of their pastes. X‐ray diffraction studies have shown that cassava starch exhibited a slight decrease in crystallinity, whereas sweet potato and arrowroot starches showed an increase in crystallinity after HMT at 120ºC for 14 h with 20% moisture. The swelling volume was reduced and the solubility was enhanced for all three starches after HMT, but both effects were more pronounced in the case of arrowroot starch. The decrease in paste clarity of the starch after HMT was higher in the case of cassava and sweet potato starches. Viscosity studies showed that the peak viscosity of all three starches decreased after HMT, but the paste stability increased as seen from the reduced breakdown ratio and setback viscosity. Studies on rheological properties have shown that storage and loss moduli were higher for the starches heat‐moisture treated at higher moisture and lower temperature levels than the corresponding native starches. Storage of the gel at ‐20ºC resulted in a significant increase in storage modulus for all the three starches. All the textural parameters of the gels were altered after the treatment which depended on the nature of the starch and also the treatment condition.     

Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch

Mung bean starch was subjected to a range of heat-moisture treatments (HMT) based on different moisture contents (15%, 20%, 25%, 30%, and 35%) all heated at 120 °C for 12 h. The impact on the yields of resistant starch (RS), and the microstructure, physicochemical and functional properties of RS was investigated. Compared to raw starch, the RS content of HMT starch increased significantly, with the starch treated at 20% moisture having the highest RS content. After HMT, birefringence remained at the periphery of the granules and was absent at the center of some granules. The shape and integrity of HMT starch granules did not change but concavity was observed under scanning electronic microscopy. Apparent amylose contents of HMT starch increased and the HMT starch was dominated by high molecular weight fraction. Both the native and HMT starches showed A-type X-ray diffraction pattern. Relative crystallinity increased after HMT. The gelatinization temperatures (To, Tp, and Tc), gelatinization temperature range (Tc–To) and enthalpies of gelatinization (ΔH) increased significantly in HMT starch compared to native starch. The solubility increased but swelling power decreased in HMT starches. This study clearly shows that the HMT exhibited thermal stability and resistance to enzymatic hydrolysis owing to stronger interactions of starch chains in granule.     

Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches

Starches from normal rice (21.72% amylose), waxy rice (1.64% amylose), normal corn (25.19% amylose), waxy corn (2.06% amylose), normal potato (28.97% amylose) and waxy potato (3.92% amylose) were heat-treated at 100 °C for 16 h at a moisture content of 25%. The effect of heat-moisture treatment (HMT) on morphology, structure, and physicochemical properties of those starches was investigated. The HMT did not change the size, shape, and surface characteristics of corn and potato starch granules, while surface change/partial gelatinization was found on the granules of rice starches. The X-ray diffraction pattern of normal and waxy potato starches was shifted from B- to C-type by HMT. The crystallinity of the starch samples, except waxy potato starch decreased on HMT. The viscosity profiles changed significantly with HMT. The treated starches, except the waxy potato starch, had higher pasting temperature and lower viscosity. The differences in viscosity values before and after HMT were more pronounced in normal starches than in waxy starches, whereas changes in the pasting temperature showed the reverse (waxy > normal). Shifts of the gelatinization temperature to higher values and gelatinization enthalpy to lower values as well as biphasic endotherms were found in treated starches. HMT increased enzyme digestibility of treated starches (except waxy corn starch); i.e., rapidly and slowly digestible starches increased, but resistant starch decreased. Although there was no absolute consistency on the data obtained from the three pairs of waxy and normal starches, in most cases the effects of HMT on normal starches were more pronounced than the corresponding waxy starches.     

挤压处理对豌豆淀粉的流变特性和体外消化率的影响

目的：研究挤压条件（豌豆淀粉水分质量分数：25%、35%、40%、45%和55%;剪切温度：50、60、70、80 ℃和90 ℃;螺杆转速：100、120、140、160 r/min和180 r/min）对豌豆淀粉的体外消化率和流变特性的影响。方法：采用体外消化法测定了豌豆淀粉的水解度,并通过稳态剪切实验、频率扫描实验和温度扫描实验测定了豌豆淀粉的流变特性。结果：挤压后水解度和慢消化淀粉（slowly digestible starch,SDS）相对含量增加,抗性淀粉（resistant starch,RS）相对含量降低;在水分质量分数为25%的条件下（螺杆转速140 r/min、剪切温度70 ℃）,SDS相对含量最高,为34.41%;在螺杆转速为180 r/min时（水分质量分数40%、剪切温度70 ℃）,RS相对含量最低,为10.49%。粒径与SDS相对含量和稠度系数K呈显著正相关（P＜0.05）,相关系数分别为0.60和0.61。挤压的豌豆淀粉溶液为假塑性流体;在频率和温度扫描实验中,储存和损耗模量随豌豆淀粉挤压损坏程度增加而增加。结论：挤压后的豌豆淀粉结构增强并表现出弹性凝胶特性。因此,挤压工艺可能通过影响豌豆淀粉的体外消化率和流变性能来改善食品的功能性和品质。     

Pasting,Thermal, Hydration,and Functional Properties of Annealed and Heat-Moisture Treated Starch of Sword Bean (Canavalia gladiata)

The effects of annealing (ANN) and heat-moisture treatments (HMT) on the physicochemical and functional properties of Sword bean starches were investigated. The pasting properties differ significantly among the starches, with peak viscosity ranging from 399.17 RVU to 438.33 RVU; however, all the starches exhibited ‘Type C’ class with restricted swelling. The HMT starches had the highest gelatinization temperature, while change in enthalpy of gelatinization, ΔH_gel of the native starch, was higher (13.82 J/g) than that of the modified starches (1.39–6.74 J/g). The solubility and swelling power of all the starches increased as the temperature increased. The oil and water absorption capacity of the starches ranges between 3.24–3.91 g/g and 2.42–3.35 g/g, respectively. HMT (at 25 and 30% moisture level) changes the X-ray diffraction pattern of the starch from Type ‘B’ to Type ‘C’. The Scanning electron micrograph results revealed the starch granules with smooth ellipsoids and indentation in their centre, hydrothermal modification showed little effect on the morphology and size of the granules. Hydrothermal modification improved the physicochemical and functional properties of the starch without destroying the granule of the starch.     

Heat-moisture treatment effects on sweetpotato starches differing in amylose content

Sweetpotato starch from two genotypes, Taiwan (15.2% amylose) and 93-006 (28.5% amylose), were exposed to heat-moisture treatment (HMT) of 25% moisture at 110°C for various exposure times at ‘as-is’ (pH 6.5–6.7) and alkaline pH (pH 10) conditions. In both starch samples at ‘as-is’ pH, there was a shift from a Type A pasting profile (characterized by a high to moderate pasting peak, major breakdown after holding time at 95°C and low cold paste viscosity) to a Type C pasting profile (characterized by lack of a pasting peak and no breakdown, with high cold paste viscosity in 93-006; and a slight breakdown in Taiwan). With HMT at pH 10, the pasting peak viscosity was increased and low hot paste viscosities and high cold paste viscosities were observed. Under both pH conditions after HMT, there were marked increases in gelatinization temperatures and broadening of the DSC gelatinization endotherms, and considerable decreases in swelling volume and solubilities. Gel textures of HMT starch samples appeared to be related to amylose content. Taiwan starch gel had a marked increase in hardness and adhesiveness, while that of 93-006 did not show significant differences in hardness after HMT. Both starch samples showed a marked reduction in resilience, indicating a shift from a long stringy nature to short paste consistency. Starch gels exposed to HMT under alkaline conditions showed a high degree of syneresis.     

Effect of Heat‐Moisture Treatment on Structural and Thermal Properties of Rice Starches Differing in Amylose Content

Starches from glutinous rice (1.4% amylose), Jasmine rice (15.0% amylose) and Chiang rice (20.2% amylose) were exposed to heat‐moisture treatment (HMT) at 100 °C for 16 h and at different moisture levels (18, 21, 24 and 27%). The effect of heat‐moisture treatment on structural and thermal properties of these three rice starches was investigated. The HMT did not change the size, shape and surface characteristics of rice starch granules. The A‐type crystalline pattern of rice starches remained unchanged after HMT. The relative crystallinity (RC) and the ratio of short‐range molecular order to amorphous (RSA) of heat‐moisture treated glutinous and Jasmine rice starches decreased with increasing moisture level of the treatments. In contrast, the RC of the treated Chiang rice starch remained practically unchanged. A peak of crystalline V‐amylose‐lipid complexes was clearly presented in all treated Chiang rice starches. The peak became progressively stronger with increasing moisture level of the treatment. Differential scanning calorimetry (DSC) of all treated rice starches showed a shift of the gelatinization temperature to higher values. Increasing moisture level of the treatments increased the onset gelatinization temperature (T_o) but decreased the gelatinization enthalpy (ΔH) of rice starches. A broad gelatinization temperature range (T_c‐T_o) with a biphasic endotherm was found for all treated Chiang rice starches and Jasmine rice starch after HMT₂₇ (HMT at 27% moisture level). Additionally the (T_c‐T_o) of treated Chiang rice starches increased linearly with increasing moisture level of the treatments.