湿热处理过程中水分含量对多孔淀粉理化性质的影响

Effect of Moisture Content on the Physicochemical Properties of Porous Starch during Heat-moisture Treatment

摘要:

本实验将多孔淀粉水分含量分别控制为10%、15%、20%，经高温115 ℃条件下湿热处理1 h，研究不同水分含量湿热处理对多孔淀粉结构和性质的影响。实验表明，湿热处理对多孔淀粉的多孔结构有一定程度的破坏作用，吸附性能减弱，晶体结构未发生明显变化，但结晶度下降；另外，经湿热处理后多孔淀粉的溶解度、膨润度、透光率降低，而冻融稳定性增强，并随着湿热处理水分含量的增加呈现相应的趋势；随着湿热处理水分含量的增加，淀粉糊的起始糊化温度及热糊稳定性提高，凝沉性增强，糊化峰值粘度降低；经湿热处理后，多孔淀粉的抗性淀粉含量有一定程度的改变，在水分含量为15%的湿热处理条件下，抗性淀粉含量较多，为27.67%。湿热处理对多孔淀粉相关性质产生了明显影响，并随处理水分含量的不同存在差异。

Abstract:

The moisture content of porous starch was controlled at 10%, 15%, and 20%, and heat-moisture treatment was performed at 115 ℃ for 1 h to study the effect of heat-moisture treatment on the structure and properties of porous starch. The results indicated that heat-moisture treatment partially destroyed the porous structure of porous starch and reduced its absorptive capacity. The crystal structure of porous starch exhibited no obvious change; however, the degree of crystallinity decreased. Additionally, following heat-moisture treatment, the solubility, swelling capacity, and light transmittance of the porous starch decreased, but the freeze-thaw stability increased and presented a corresponding trend with increases in water content. Heat-moisture treatment increased the pasting temperature, retrogradation, and hot-paste stability of porous-starch paste, whereas decrease the peak viscosity. After heat-moisture treatment, the content of resistant starch in porous starch was altered. When the moisture content was 15%, the content of resistant starch in the resultant porous starch was relatively high (27.67%). Heat-moisture treatment exhibited clear effects on the relevant properties of porous starch, with the changes depending on moisture content during treatment.