| 微波及超声-微波协同加热对大米淀粉回生特性的影响 |
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| 引用本文： | 姜倩倩,田耀旗,徐学明,金征宇. 微波及超声-微波协同加热对大米淀粉回生特性的影响[J]. 食品与发酵工业, 2011, 37(6) |
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| 作者姓名： | 姜倩倩 田耀旗 徐学明 金征宇 |
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| 作者单位： | 江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122 |
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| 基金项目： | 国家自然科学基金(20976070,31071490)资助; 江苏省自然科学基金(BK2009069)资助 |
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| 摘 要： | 研究了传统加热、微波加热和超声-微波协同加热对粳米淀粉和糯米淀粉回生特性的影响。结果表明:粳米淀粉对热作用的敏感性更高,在相同的贮存时间下,微波加热和超声-微波协同加热的粳米淀粉凝胶较传统加热的样品回生速率慢,凝胶强度增加和酶解力下降较小,并且微观结构上更致密平整。原因在于微波加热和超声-微波协同加热方式下淀粉颗粒膨胀破裂不充分,直链淀粉浸出的量相对较少,导致淀粉凝胶重结晶有序化程度较低,从而抑制淀粉回生过程。
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| 关 键 词： | 粳米淀粉 糯米淀粉 淀粉回生 微波加热 超声-微波协同加热 |
Influence of Microwave Heating and Ultrasonic-microwave Synergistic Heating on the Retrogradation of Rice Starch |
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| Jiang Qian-qian,Tian Yao-qi,Xu Xue-ming,Jin Zheng-yu. Influence of Microwave Heating and Ultrasonic-microwave Synergistic Heating on the Retrogradation of Rice Starch[J]. Food and Fermentation Industries, 2011, 37(6) |
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| Authors: | Jiang Qian-qian Tian Yao-qi Xu Xue-ming Jin Zheng-yu |
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| Affiliation: | Jiang Qian-qian,Tian Yao-qi,Xu Xue-ming,Jin Zheng-yu(The State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | Retrogradation properties of normal and waxy rice starch gels prepared by conventional heating,microwave heating and ultrasonic-microwave synergistic heating were investigated in this study.Our results showed that non-waxy rice starch was more susceptible to heat treatments.During the same period,the retrogradation rate,the changes of gel strength,and the hydrolysis degree of normal rice starch gelatinized by microwave and ultrasonic-microwave synergistic heating were significantly slower than that by conve... |
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| Keywords: | non-waxy rice starch waxy rice starch starch retrogradation microwave heating ultrasonic-microwave synergistic heating |
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