本文采用水热反应釜酸湿热处理小麦面粉，分析了小麦面粉处理前后基本成分变化、显微形貌、热力学性质、糊粘度曲线、结晶性质、红外图谱和酶解动力学方程。研究表明，经过酸湿热处理后的作用产物，蛋白质含量减少，部分颗粒出现浅层裂痕，偏光十字模糊；差示扫描量热分析显示，处理产物与原面粉相比吸热峰后移，吸热焓ΔH降低了2.976 J/g；布拉班德粘度曲线表明，产物的起糊温度由82.6 ℃增加到87 ℃，峰值粘度由82 BU降到63 BU；X射线衍射分析显示产物结晶度增大3.8%；红外图谱变化不大。酶解动力学研究发现，在模拟体外消化条件下，α-淀粉酶对小麦面粉处理前后样品的降解遵循Michaelis-Menten规律，产物的α-淀粉酶酶解动力学方程为V=0.161[S]/(1.093＋[S])，与处理前比，米氏常数Km及最大反应速率Vm均降低。

Wheat flour was modified by acid and heat-moisture treatment in thermal water kettle.Polarization microscope, scanning electron micrograph, differential scanning calorimetry (DSC) instrument, Brabender viscosity instrument, X-ray diffraction (XRD), infrared spectrometer were used to study the properties enzymatic kinetics of wheat flour before and after the treatment. It was found that, after modification, the protein content was reduced and part of starch granules had shallow crack. Polarization cross was blurring. DSC showed endothermic peak moved backward and absorption enthalpy (ΔH) decreased 2.976 J/g. Brabender viscosity curve indicated that pasting temperature increased from 82.6 ℃ to 87 ℃ and viscosity decreased from 82 BU to 63 BU. XRD showed crystalline structure of starch increased 3.8%. Under in vitro digestion conditions, α-Amylase hydrolyzation of treatment product followed Michaelis-Menten, and enzymatic kinetic equation of product with α-Amylase was obtained as V=0.161[S]/(1.093+[S]). Compared with that without modification, Michealis constant (Km) and maximum rate (Vm) decreased.

2012年度国家自然科学基金重点项目（31130042）；广东省教育部产学研结合项目（2011A090200062）；广州市科技计划项目（2012J430058）；2011年华南理工大学校级教学研究项目“利用产学研资源提高学生工程及科研能力的研究”