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本研究以高直链淀粉含量的箭筈豌豆淀粉为原料,通过优化老化、干燥工艺以及增加复热处理次数开出一款高抗性淀粉含量的豌豆粉丝并对其进行品质评价。结果表明,粉丝制作的最优工艺参数为:4℃冷藏5 h、-18℃冷冻2h、复热2次、干燥温度为60℃。以此工艺制备的粉丝,抗性淀粉含量为12.35±0.41%,相比淀粉原料,抗性淀粉含量提高了72.97%,粉丝样品丝条粗细均匀,柔韧有弹性,表现出良好的蒸煮特性。与其它市售粉丝相比,箭筈豌豆粉丝具有较高的抗性淀粉含量,且水解率较低,属于中等血糖指数食品,是一种更加营养健康的淀粉类制品。 相似文献
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以黍子面和糜子面为原料,用碱法制备黍子淀粉和糜子淀粉,对其颗粒形态、红外光谱特性、透光率、溶解度、持水力、凝沉稳定性以及消化性等性质进行研究。结果表明:黍子淀粉中支链淀粉含量为91.78%,直链淀粉含量为8.21%;糜子淀粉中支链淀粉含量为65.28%,直链淀粉含量为34.72%。糜子面粉、黍子面粉及其淀粉中的抗性淀粉含量均超过50%,糜子面和糜子淀粉中的抗性淀粉含量均分别高于黍子面和黍子淀粉。黍子淀粉的透光率高于糜子淀粉。糜子淀粉凝沉稳定性强于黍子淀粉。糜子淀粉和黍子淀粉的溶解度、持水力随温度的升高,呈现上升趋势。 相似文献
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《食品与发酵工业》2019,(11):85-90
为了探究改性淀粉在消化过程中结构的变化规律及消化机理,将超声-高压处理制备的豌豆抗性淀粉(resistant starch:RSⅢ)模拟体外消化不同时间,通过扫描电镜、傅里叶红外变换光谱、差式扫描量热仪、X-射线衍射等观察消化时间对RSⅢ结构和理化性质的影响。结果表明:经不同消化时间消化后,抗性淀粉晶型由B+V型转变为B型,抗性淀粉的相对结晶度、分子有序度、胆汁酸结合能力及冻融稳定性都随消化时间的增长而升高,而透光率则正好相反;淀粉形貌由原来表面相对平滑的多面体小颗粒状变为表面有孔状及脊状的块状结构。结果表明,改性淀粉的消化能力可能主要取决于加工对淀粉在特定结晶区所形成的新聚集态的结构特征影响。 相似文献
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近年来,通过添加外源亲水胶体、多酚类物质、蛋白质等改变淀粉理化性质及消化特性成为研究热点。亲水胶体、多酚类物质、蛋白质等物质与淀粉相互作用能改变淀粉的理化性质、改善淀粉基食品品质及降低淀粉消化速率,降低快速消化淀粉含量(RDS)、增加抗性淀粉(RS)含量。本文综述了外源添加物的种类、外源添加物对淀粉主要理化性质的影响及作用机理、外源添加物对淀粉消化特性的影响及作用机理,以期为扩宽淀粉应用范围、改善淀粉基食品品质及开发适合糖尿病患者食用的功能性食品提供参考。 相似文献
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本试验以萌发苦荞为研究对象,对苦荞萌发过程中淀粉的组成,尤其是淀粉颗粒形态的变化规律以及消化特性进行了研究。试验结果表明:经萌发处理后苦荞淀粉组成发生了变化,其中总淀粉质量分数下降了28.35%,随着直链淀粉的增加,直链淀粉与支链淀粉的比例也随之增大,在第3d时达到0.63;萌发苦荞淀粉的组成也发生变化,其中慢消化淀粉含量明显提高(P0.05);同时,适度萌发仅对淀粉颗粒的无定形区晶体结构产生影响,结晶度随着萌发时间增加逐渐增大,形成部分小分子聚合体。体外消化试验表明:较萌发前,苦荞淀粉消化性能明显改善。从萌发苦荞淀粉颗粒结构与体外消化性相关性分析结果可以看出体外消化率即血糖指数与萌发苦荞淀粉平均粒径呈显著正相关,与其结晶度呈显著负相关。从而揭示了萌发后苦荞淀粉粒径变小,结晶度变大,有利于血糖指数的降低。萌发苦荞淀粉血糖指数(GI)均小于55,属于低GI食品,是目前国内外营养与食品界推荐糖尿病人群理想食物。 相似文献
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Starch was isolated from fermented sorghum flour (24 h natural lactic acid fermentation), and water retention, starch solubility, clarity of starch pastes and freeze‐thaw stability were measured. In comparison with starch isolated from unfermented sorghum flour, fermentation increased the solubility of the starch and decreased the water retention, but it had no effect on the freeze‐thaw stability of the starch. There was no substantial difference in the starch paste clarity between the two samples. Storage of starch pastes at lower temperature (4°C) resulted in a very low clarity of starch. 相似文献
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为探明不同品种元麦淀粉粒形态结构与理化性质的差异,以通麦6号、苏裸麦2号、青元麦、黑元麦为实验材料,采用扫描电镜观察、X-射线衍射、傅里叶变换远红外光谱等方法研究了这四类元麦淀粉粒形态特征及其理化性质,结果表明:青元麦,苏裸麦2号和通麦6号淀粉颗粒比较光滑,大小比较均匀,大颗粒多为圆饼形,小颗粒多为圆球形。黑元麦颗粒大小不均匀,差异较大。4类元麦的表观直链淀粉含量不同,其中黑元麦的直链淀粉含量显著高于其他品种;黑元麦和苏裸麦2号的B-型淀粉粒较多,通麦6号和青元麦的A-型淀粉粒较多。黑元麦的淀粉相对结晶度和表层结构有序度最高,溶解度最高、膨胀势最低。在淀粉葡萄糖苷酶水解过程中,青元麦水解程度最高,苏裸麦2号水解程度最低;在猪胰腺α-淀粉酶水解过程中,通麦6号水解程度最高,青元麦最低;在HCl水解过程中,青元麦水解程度最高,黑元麦水解程度最低。 相似文献
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The starch molecular structure and physicochemical properties of two medium‐grain rice cultivars from Arkansas (Bengal, Medark) and from California (M202, M204) were determined and compared when they were grown in their respective locations and grown together in Arkansas to better understand the impacts of genetics and environment on starch characteristics. Both M202 and M204 contained significantly higher amylose contents (13.2‐15.3%) compared with the Arkansas cultivars (11.6‐12.4%). Starch from the Arkansas rice cultivars exhibited higher pasting and gelatinization temperatures and higher enthalpy values. Rice amylopectin from the California cultivars consisted of a smaller proportion of intermediate chains (DP 13‐24), and had a lower molecular weight and a smaller radius of gyration. When the four cultivars were grown together in Arkansas, the ranges for amylose content narrowed (10.6‐12.4%), their differences in thermal and pasting properties became smaller, and the molecular characteristics of amylose and amylopectin changed for all four cultivars. This study demonstrated that genetics, location, and crop year all contributed to variations in rice starch fine structure and physicochemical properties. 相似文献
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Xurun Yu Heng Yu Jing Zhang Shanshan Shao Liang Zhou 《International Journal of Food Properties》2013,16(11):2409-2421
Starch granule development and physicochemical properties of starches in waxy wheat and non-waxy wheat were investigated in this article. Starch granules in waxy wheat endosperm showed an early developmental process. Compared with non-waxy wheat starch granules (round-shaped), waxy wheat starch granules (ellipse-shaped) were larger and contained more B-type granules. According to the granule size, starch granules were divided into two groups in waxy wheat, but were divided into three groups in non-waxy wheat. Compared with non-waxy wheat starch, waxy wheat starch had higher swelling power, gelatinization temperatures (To, Tp, Tc), and relative degree of crystallinity. They showed similar ordered structures on external regions of starch granules. Additionally, waxy wheat starch had a higher proportion of double-helical components and a lower proportion of single-helical components than non-waxy wheat starch. Based on the previous results, it was concluded: (1) waxy wheat and non-waxy wheat not only differed in starch granule development, but also in physicochemical properties of starches; (2) waxy wheat had more potential value for producing traditional products than non-waxy wheat. 相似文献
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Water yam (Dioscorea alata L.) is suitable for resistant starch high flour because of its high amylose content. The purple, yellow, and white water yams were treated by autoclaving and cooling with one, two, and three cycles to obtain resistant starch. Water yam tubers were cooked in an autoclave for 15 min, and then cooled prior to drying. Autoclaving–cooling of water yams decreased protein, fat, dietary fiber, water soluble polysaccharide, dioscorin, and diosgenin but increased amylose and sugar. The treatments significantly raised resistant starch and reduced in vitro starch digestibility that depended on water yam types, and affected starch granule morphology. 相似文献
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Edith Agama‐Acevedo Ana P. Barba de la Rosa Guadalupe Mndez‐Montealvo Luís A. Bello‐Prez 《Starch - St?rke》2008,60(8):433-441
In this study, the morphological and physicochemical of pigmented maizes as well as the initial characterization of the corresponding starch granule enzymes are described. Starch granules were isolated from blue, black, and white maize. They were analyzed using scanning electron microscopy, particle size distribution, pasting characteristics, sorption isotherms, differential scanning calorimetry, and two‐dimensional gel electrophoresis. The morphology of the starch granules of pigmented maizes was different from the granules of white maize; the pattern was related to the endosperm type of these varieties. The average starch granule size was higher for black than for white and blue maizes. The average gelatinization temperature was similar in the three starches, but the pigmented maizes had higher gelatinization enthalpy; black maize starch showed the lowest enthalpy of retrogradation. These results indicated that the starches from the three maizes analyzed had different organization level. Black maize starch showed the highest peak viscosity followed by white and blue maize starches. In the gel electrophoresis three starch granules presented one main spot at pI of 5 and MW of 60 kDa that corresponds to the granule‐bound starch synthase. Blue and white starches presented some spots near 97 kDa at pI of 5.3–5.7 (white maize) and 5.1–5.5 (blue maize), spots that were not observed for black maize starch. The morphological and physicochemical characteristics of maize starch are related to the enzymes involved in its biosynthesis. 相似文献
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Jinwen Cai Canhui Cai Jianmin Man Bin Xu 《International Journal of Food Properties》2013,16(2):380-391
Native starch was isolated from ginkgo kernels, its physicochemical properties were investigated using some physical methods. Ginkgo starch granules were mostly oval in shape with a central Maltese cross and average long axis of 11 μm. Ginkgo starch contained 29.9% amylose content and exhibited an A-type crystallinity with 27.2% crystalline degree. Ginkgo starch had significantly higher gelatinization conclusion temperature, temperature range, and enthalpy than potato and rice starches. Ginkgo starch showed lower hot viscosity and higher breakdown viscosity than potato and rice starches. Ginkgo starch possessed markedly higher swelling power and resistance to α-amylase and amyloglucosidase hydrolysis than rice starch. 相似文献
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Canna edulis Ker starch was modified by heat-moisture treatment at moisture levels ranging from 18 to 27 g/100 g starch and its physicochemical properties were investigated. Amylose content, swelling power, solubility as well as water and oil absorption capacity in native starch were higher than in all treated starches. However, alkaline water retention and acid susceptibility of native starch were lower, along with different extent of amylose leaching. The result in the X-ray diffraction measurement revealed that the crystalline type of the starch gradually changed from B-type to A-type, and the degree of crystallinity changed. Investigation on thermal properties showed that the gelatinization enthalpy decreased, whereas the onset temperature, peak temperature, concluding temperature and transition temperature range increased in modified starch than in native starch. In addition, all modified starches exhibited remarkably low values of peak viscosity, hot pasting viscosity and final viscosity, compared to those of native starch. 相似文献