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中国精品科技期刊2020
雷俊华, 郑琳, 武俊超, 高群玉. 湿热处理制备豌豆抗性淀粉及其性质的研究[J]. 食品工业科技, 2013, (20): 149-152. DOI: 10.13386/j.issn1002-0306.2013.20.052
引用本文: 雷俊华, 郑琳, 武俊超, 高群玉. 湿热处理制备豌豆抗性淀粉及其性质的研究[J]. 食品工业科技, 2013, (20): 149-152. DOI: 10.13386/j.issn1002-0306.2013.20.052
LEI Jun-hua, ZHENG Lin, WU Jun-chao, GAO Qun-yu. Study on heat-moisture treatment on preparation and properties of pea resistant starch[J]. Science and Technology of Food Industry, 2013, (20): 149-152. DOI: 10.13386/j.issn1002-0306.2013.20.052
Citation: LEI Jun-hua, ZHENG Lin, WU Jun-chao, GAO Qun-yu. Study on heat-moisture treatment on preparation and properties of pea resistant starch[J]. Science and Technology of Food Industry, 2013, (20): 149-152. DOI: 10.13386/j.issn1002-0306.2013.20.052

湿热处理制备豌豆抗性淀粉及其性质的研究

Study on heat-moisture treatment on preparation and properties of pea resistant starch

  • 摘要: 选用豌豆淀粉为原料,采用湿热处理制备抗性淀粉,用扫描电镜(SEM)、差示扫描量热仪(DSC)、X-射线衍射仪、红外光谱仪、Brabender粘度仪和In vitro体外消化模型研究了抗性淀粉的颗粒形貌、热力学性质、结晶结构、粘度性质和体外消化性质。结果表明,当湿热水分为35%,130℃处理12h时其抗性淀粉含量达到最大值26.36%;湿热处理后豌豆淀粉的糊化温度升高,糊化焓降低;豌豆淀粉仍保持颗粒形状,部分颗粒表面产生裂痕;豌豆淀粉的晶型均由原来的C型变为A型,其相对结晶度增加5.26%16.16%;随湿热处理温度的升高,豌豆淀粉的溶解度和膨胀度均增加;随抗性淀粉含量的升高,溶胀度出现先增加再降低的趋势。 

     

    Abstract: Pea starch was used as raw material, and subjected to heat-moisture treatment, to obtain a resistant starch-rich powder with functional characteristics. Further more, evaluate the influence of moisture content, treated temperature, time on RS formation and the morphology, thermal property, crystallinity, viscosity and digestion of resistant starch were characterized by SEM, DSC, XRD, Viscograph and In vitro digestion techniques, respectively. The result indicated that RS content reached the peak at 26.36% when the starch treated with the moisture content of 35% at 130℃ for 12h, the gelatinization temperatures increased but enthalpy of gelatinization decreased in HMT starches, the starch granule structure did not substantially change, but some pores or cracks were detected. The native C-type starch was converted into A-type. The relative crystallinity of samples increased by 5.26%16.16%. The solubility and swelling power of samples increased with the increase of HMT temperature. And the swelling power rose at first, then dropped gradually with the increase of RS content.

     

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