冻藏对小麦淀粉理化性质及热力学特性的影响

张华; 袁博; 赵琼; 李青; 黄忠民

doi:10.13386/j.issn1002-0306.2014.21.012

冻藏对小麦淀粉理化性质及热力学特性的影响

张华¹,
袁博¹,
赵琼¹,
李青¹,
黄忠民²

1. 郑州轻工业学院食品与生物工程学院
2. 河南农业大学食品学院

基金项目:

国家“十二五”科技支撑项目(2012BAD37B06)；

详细信息

作者简介:
张华 (1975-) , 男, 博士, 副教授, 主要从事速冻方便食品方面的研究。;

黄忠民 (1963-) , 男, 本科, 教授级高工, 研究方向:速冻米面食品。;

中图分类号: TS235.1
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出版历程
- 收稿日期: 2014-01-22

Effect of frozen storage on the physicochemical properties and thermodynamic properties of wheat starch

School of Food and Biological Engineering, Zhengzhou University of Light Industry
The College of Food, Hennan Agricultural University

摘要

摘要: 研究了冻藏对小麦淀粉颗粒表面形态、理化性质、热力学性质及凝沉特性的影响。通过扫描电镜(SEM)检测冻藏小麦淀粉颗粒,发现部分淀粉颗粒表面有破损;对冻藏后的小麦淀粉溶解度、粘度、膨润力、蓝值等进行测定,结果显示冻藏后淀粉溶解度和粘度分别增大了48.6%、43.2%;膨润力、蓝值分别降低8.41%、28.5%;采用示差量热扫描(DSC)测定冻藏小麦淀粉热力学性质变化,发现冻藏小麦淀粉糊化热焓降低了47.3%,糊化温度起止范围降低了10.60%;凝沉值降低了47.2%。研究表明冻藏后的小麦淀粉颗粒形态,理化性质、热力学性质均发生了明显改变。
- 冻藏 /
- 小麦淀粉 /
- 理化性质 /
- 热力学性质
Abstract: The morphology, physicochemical properties, thermodynamic properties and retrogradation characteristics of wheat starch were studied by frozen storage. Frozen wheat starch granules was detected by scanning electron microscopy ( SEM) , which found that some of the starch granule surface damage.The frozen wheat starch solubility, viscosity, swelling power, blue values were measured, and the results showed that frozen storage starch solubility and viscosity increased 48.6% and 43.2%, and swelling power, blue values were decreased 8.41%, 28.5%. The thermodynamic properties of frozen wheat starch were measured by differential scanning calorimetry ( DSC) , and found the enthalpy and the temperature range of gelatinization decreased by47.3% and 10.60%.The retrogradation value decreased by 47.2%. The results showed that morphology, physicochemical properties, thermodynamic properties were changed significantly for frozen wheat starch.
- frozen storage /
- wheat starch /
- physicochemical properties /
- thermodynamic properties

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参考文献(13)

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