| 传统高温炒制工艺对裸燕麦淀粉品质的影响 |
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| 引用本文： | 郭项雨,任清,张晓.传统高温炒制工艺对裸燕麦淀粉品质的影响[J].食品科学,2012,33(11):52-56. |
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| 作者姓名： | 郭项雨 任清 张晓 |
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| 作者单位： | 北京工商大学食品学院，食品添加剂与配料北京高校工程研究中心 |
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| 基金项目： | 国家现代农业(燕麦荞麦)产业技术体系项目(CARS-08-D-3) |
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| 摘 要： | 通过扫描电子显微镜及X射线衍射仪观察炒制裸燕麦淀粉的形貌及晶体特征，并测定其理化特性及消化特性。结果表明：与未炒制裸燕麦淀粉相比，炒制裸燕麦淀粉的外貌及晶体特征发生明显改变，并且其直链淀粉含量明显下降，蓝值及糊化温度降低，慢消化淀粉(SDS)和抗性淀粉(RS)含量较低；而透明度及溶解度增加，易消化淀粉(RDS)含量较高，两种裸燕麦淀粉的析水率均达到50%以上。
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| 关 键 词： | 裸燕麦 炒制 淀粉品质 |
Effect of Traditional High-Temperature Frying on Quality of Naked Oat Starch |
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| GUO Xiang-yu,REN Qing,ZHANG Xiao.Effect of Traditional High-Temperature Frying on Quality of Naked Oat Starch[J].Food Science,2012,33(11):52-56. |
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| Authors: | GUO Xiang-yu REN Qing ZHANG Xiao |
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| Affiliation: | (Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering,
Beijing Technology and Business University, Beijing 100048, China) |
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| Abstract: | Using scanning electron microscope and X-ray diffraction,the granular morphology and crystal characteristics of fried naked oat starch were examined.At the same time,physicochemical properties and digestibility were also investigated.Compared with non-fried naked oat starch,the appearance and crystal characteristics of fried naked oat starch changed greatly;meanwhile,its amylose content,blue value,gelatinization temperature and swelling degree revealed an obvious decrease and the contents of SDS and RS were lower,whereas fried naked oat starch exhibited a significant increase in the transparence and solubility as well as higher RDS content.Furthermore,both the water separation rates of non-fried and fried naked oat starches were higher than 50%. |
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| Keywords: | naked oat frying quality of starch |
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