| 湿热处理玉米淀粉的溶胀和水解性质初探 |
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| 引用本文： | 高群玉,林志荣.湿热处理玉米淀粉的溶胀和水解性质初探[J].中国粮油学报,2007,22(6):27-30. |
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| 作者姓名： | 高群玉 林志荣 |
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| 作者单位： | 华南理工大学轻工与食品学院,广州,510640 |
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| 摘 要： | 对三种不同链淀粉含量的玉米淀粉(高链玉米淀粉、普通玉米淀粉和蜡质玉米淀粉)经湿热处理前后的溶胀及酸、酶水解性质进行研究,探索湿热处理对淀粉微观性质的影响。研究结果表明:湿热处理后淀粉的膨胀度和溶解度较原淀粉减小;湿热处理淀粉在酸、酶作用初期水解率比原淀粉大,后期由于经湿热处理后淀粉链之间的重新结合,形成了新的双螺旋结构,结合更为紧密,酸、酶难于作用,水解率较原淀粉降低。
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| 关 键 词： | 玉米淀粉 湿热处理 溶胀性 水解性 |
| 收稿时间： | 2006-08-07 |
| 修稿时间： | 2006年8月7日 |
Solubility, Swelling Power and Hydrolysis of Heat - Moisture Treated Corn Starch |
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| Gao Qunyu,Lin Zhirong.Solubility, Swelling Power and Hydrolysis of Heat - Moisture Treated Corn Starch[J].Journal of the Chinese Cereals and Oils Association,2007,22(6):27-30. |
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| Authors: | Gao Qunyu Lin Zhirong |
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| Abstract: | Solubility,swelling power and hydrolysis of heat-moisture treatment(HMT) corn starches from different types of corn were investigated.Results show that the swelling power and solubility of the HMT corn starch are lower than that of the original starch.For acid and enzyme hydrolysis,the solubility of the HMT corn starch is higher than that of the original starch at the first stage and becomes lower later.The following might offer an explanation: the HMT leads the starch chains combine each other and form a new double helices structure of more compaction,so that acid or enzyme can not attack effectively. |
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| Keywords: | corn-starch heat-moisture treatment swelling-power hydrolysis |
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