共查询到19条相似文献,搜索用时 59 毫秒
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湿热处理改性淀粉的研究进展 总被引:2,自引:1,他引:2
湿热处理是改性淀粉的一种新的物理方法。本文列举了不同种类淀粉的湿热处理条件,对湿热处理影响淀粉的理化性质如颗粒形貌、糊化性质、以及对酸和酶的敏感性等作了概述。最后阐述了湿热处理对淀粉作用的机理及发展。 相似文献
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湿热处理是改性淀粉的一种新的物理方法。本文列举了不同种类淀粉的湿热处理条件,对湿热处理影响淀粉的理化性质如颗粒形貌、糊化性质、以及对酸和酶的敏感性等作了概述。最后阐述了湿热处理对淀粉作用的机理及发展。 相似文献
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改性淀粉絮凝剂研究进展 总被引:2,自引:0,他引:2
改性淀粉絮凝剂因具有无毒、选择性大、原料来源丰富、价格低和易于生物降解等优点而越来越受到人们关注。该文介绍阳离子淀粉、不溶性交联淀粉黄原酸酯、接枝淀粉、羧甲基淀粉和复合改性淀粉等改性淀粉絮凝剂的制备、功能和絮凝剂研究情况,重点论述接枝淀粉和阳离子淀粉两类改性淀粉絮凝剂,为今后改性淀粉絮凝剂开发指明方向。 相似文献
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红薯淀粉糊化特性回生值是影响红薯粉条品质的关键因素,湿热改性技术对红薯淀粉粉条品质有明显的改善效果。为了提供一种绿色安全高效生产粉条用的红薯淀粉产品,试验以红薯淀粉回生值为响应值,根据单因素试验结果建立Box-Behnken模型对改性技术进行优化。利用响应面分析法探讨红薯淀粉含水量、湿热处理温度和湿热处理时间3因素对湿热改性红薯淀粉回生值的影响。优化的工艺条件为:红薯淀粉含水量34%、湿热处理温度105.8℃、湿热处理时间1 h。在此条件下得到的湿热改性红薯淀粉制备的粉条品质显著(P0.01)的优于原红薯淀粉粉条。湿热改性红薯淀粉粉条品质中的断条率比原淀粉粉条下降70%,而粉条硬度和粉条拉伸强度有显著性的增加,由原来的23.91、0.79 N分别增加到30.81 N和1.71 N。结果表明湿热处理不仅使红薯淀粉粉条耐煮不糊汤,而且粉条弹韧性能也增强。研究用响应面法优选出的改性工艺合理可行,为产业化应用提供了参考。 相似文献
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Didah Nur Faridah Sanaz Damaiyanti Dias Indrasti Anuraga Jayanegara Frendy Ahmad Afandi 《International Journal of Food Science & Technology》2022,57(4):1965-1974
Resistant starch (RS) can be generated through heat moisture treatment (HMT). The HMT was conducted by modifying starch using different ratio of moisture content, high temperature and heating time. A number of studies showed that the effects of HMT on RS contents in cereals, pulses, tubers and fruits were inconsistent. This study aimed to analyse the impact of HMT on RS level in various carbohydrate sources through a meta-analysis approach. Study selection was conducted with the PRISMA method. There were 21 relevant studies and 67 data used for meta-analysis. The database was analysed by using Hedges’ d. The results showed that there was a significant impact of HMT on RS level of cereals, especially wheat. The highest increase in RS levels for various carbohydrate sources in starch was influenced by the interaction of treatment between water content at 15 ≤ x < 25%, heating time at 0.25 < x ≤ 6 h and temperature at 120 ≤ x ≤ 130 °C. 相似文献
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目的 研究湿热处理对马铃薯淀粉超高压糊化的影响。方法 将经过不同时间湿热处理的样品进行不同压力的超高压处理, 采用偏光显微、X射线衍射、差示扫描量热、快速粘度分析等技术对马铃薯淀粉样品颗粒形貌、结晶结构、糊化特性热特性进行研究。结果 湿热处理增加了马铃薯淀粉的相对结晶度及糊化焓值, 提升了糊化温度。同时通过改变淀粉颗粒内部结构, 引起淀粉分子吸水性降低, 进而导致淀粉膨胀性变差, 粘度降低, 粘度曲线由A型向D型转变。无论湿热与否, 淀粉在400~600 MPa超高压处理过程中, 其相对结晶度、糊化焓值均降低, 但与原淀粉相比, 湿热处理后淀粉在超高压处理过程中相对结晶度和糊化焓值降低程度减小。结论 马铃薯淀粉水分含量为30%(m:m)时, 90 ℃湿热处理5~15 h导致淀粉颗粒内部结构更为致密, 增加其压力抵抗性, 延缓了超高压糊化过程。 相似文献
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小麦淀粉是小麦中含量最高的成分,约占籽粒干重的75%,但天然小麦淀粉耐热、耐剪切、耐酸能力差,且易老化回生,在很大程度上影响小麦淀粉功能性能及小麦产品的产品品质,因此小麦淀粉改性技术受到了广泛关注。淀粉颗粒形态及结构的改变会影响其糊化特性、老化特性、水溶性、消化率等功能特性,功能特性的改变可进一步扩大淀粉的应用范围。本文主要论述了小麦淀粉主要改性方法(物理改性、化学改性、酶法改性及复合改性)的改性机制及改性后淀粉性质的变化,并总结了改性小麦淀粉的相关制品以及改性小麦淀粉在不同领域中的应用, 以期为改性小麦淀粉在食品及工业的应用提供参考。 相似文献
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简要介绍了改性淀粉的特点,论述了淀粉改性的几种制备方法。阐述了改性淀粉在食品工业、医药、水处理、造纸工业、铸造业等领域中的应用,并对改性淀粉的发展前景进行了展望。 相似文献
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热处理作为淀粉类食品加工过程中较为常见的熟化方式,可以为体系带来大量的热能及活跃的水分子,不仅对淀粉的结构产生影响,也可以促进淀粉与其他共存组分之间的相互作用。这种相互作用的变化可以更大程度地改变淀粉的结构、颗粒形貌以及理化性质,从而进一步改变淀粉的加工及功能特性,如增加淀粉持油性、延缓淀粉贮藏过程中的回生现象、提高淀粉的抗酶解能力等。本文总结了在3种常见的热处理方式(湿热处理、压热处理和干热处理)下,淀粉与其他主要食品组分(非淀粉碳水化合物、脂肪和蛋白质)的相互作用,通过对热处理加工协同共存组分对淀粉的结构及颗粒形貌、理化特性、回生和消化特性的影响研究现状进行分析,为淀粉类食品加工过程中的组分互作的探究提供参考。 相似文献
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Effect of microwave heat/moisture treatment on physicochemical properties of Canna edulis Ker starch
Juan Zhang Zheng‐Wu Wang Xian‐Ming Shi 《Journal of the science of food and agriculture》2009,89(4):653-664
BACKGROUND: Microwave heat/moisture treatment (MWT) is being used increasingly in food processing, but very little research has been carried out on its effect on tuber starches. In this study, Canna edulis Ker tuber starch was subjected to MWT with moisture contents ranging from 20 to 45% (w/w), and the effects of MWT on the physicochemical properties of the starch, including the extent of amylose leaching, enzymatic digestibility, X‐ray diffraction (XRD) and differential scanning calorimetry (DSC) characteristics, were determined. RESULTS: In the process of MWT, temperature exhibited a positive correlation with microwave power and moisture content. When amylose leaching was used as an index, a moisture content of 40%, a treatment time of 15 min and a microwave power of 800 W were found to be the optimal conditions for MWT of C. edulis starch. The enzymatic digestibility changed under different treatment conditions. Furthermore, XRD measurements revealed a change in crystalline structure from type B to type A and an increased degree of crystallinity. Thermal (DSC) studies showed higher values of To, Tp and Tc of endothermic peaks, and exothermic peaks were also observed. CONCLUSION: MWT increased the degree of crystallinity, resulting in more resistant fractions in C. edulis starch, which will be beneficial to human health. Copyright © 2009 Society of Chemical Industry 相似文献
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