| 压热法结合反复冻融制备小麦抗性淀粉及其理化性质研究 |
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| 引用本文： | 唐雪娟,刘丽斌,黄继红,王娟.压热法结合反复冻融制备小麦抗性淀粉及其理化性质研究[J].现代食品科技,2013,29(3):519-522. |
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| 作者姓名： | 唐雪娟 刘丽斌 黄继红 王娟 |
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| 作者单位： | 华南理工大学轻工与食品学院;河南省食品工业科学研究所有限公司 |
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| 基金项目： | 广东高校优秀青年创新人才培养计划项目(LYM10016);河南省科研转制成果转化项目(豫财[2012]117);广东省大学生创新实验项目(1056111060) |
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| 摘 要： | 以小麦淀粉为原料,利用压热法制备抗性淀粉,再经过反复冻融,以期提高产品的抗性淀粉含量。对产品的颗粒形貌、碘吸收曲线、持水力、膨胀度、溶解度等理化性质进行了测定。结果表明,反复冻融次数为6次时得到的小麦抗性淀粉含量最高,为18.31%,经过反复冻融处理的小麦抗性淀粉,颗粒呈不规则形,且在碘吸收曲线中稍微偏向直链淀粉吸收峰,表明其可能含有较多的直链淀粉。与小麦原淀粉相比,经反复冻融处理的小麦抗性淀粉的持水力与膨胀度显著增加,而溶解度显著降低。
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| 关 键 词： | 压热法 反复冻融 小麦 抗性淀粉 理化性质 |
| 收稿时间： | 2012/11/2 0:00:00 |
Physicochemical Properties of Wheat Resistant Starch by Autoclave Method Combined with Repeated Freezing and Melting |
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| TANG Xue-Juan,LIU Li-Bin,Huang Ji-Hong and WANG Juan.Physicochemical Properties of Wheat Resistant Starch by Autoclave Method Combined with Repeated Freezing and Melting[J].Modern Food Science & Technology,2013,29(3):519-522. |
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| Authors: | TANG Xue-Juan LIU Li-Bin Huang Ji-Hong and WANG Juan |
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| Affiliation: | 1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510641,China)(2.Henan Province Food Industry Research Institute Co.,Ltd,Zhengzhou 450053,China) |
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| Abstract: | The autoclave method combined with repeated freezing and melting for preparation of wheat resistant starch was studied. And the physicochemical and structure properties of wheat resistant starch were investigated. The results showed that after freezing and melting treatment for 6 times, the content of wheat resistant starch reached the highest (18.31%). The water-holding ability, solubility and swelling capacity were influenced by the times of freezing and melting treatment. |
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| Keywords: | autoclave method repeated freezing and melting wheat resistant starch physicochemical properties |
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