摘要:
通过对山药粉进行韧化处理,研究水分含量和处理时间对山药粉溶解度和膨胀力、黏度特性、热力学性质、结晶及结构特性的影响。韧化处理后山药粉的溶解度和膨胀力均显著(P<0.05)降低,溶解度从6%降至2.2%,膨胀力从3.93 g/g降至2.47 g/g。韧化处理后山药粉的峰值黏度、谷值黏度、崩解值、最终黏度、回生值均显著(P<0.05)降低。差示扫描量热仪(Differential Scanning Calorimeter,DSC)结果表明,韧化处理后山药粉的糊化温度升高,热焓值无显著变化(P>0.05)。X射线粉末衍射仪(X-ray Diffractometer,XRD)结果表明,韧化处理后的山药粉结晶型由C型变为C+V型,结晶度增加,其结构较原山药粉的更稳定。傅里叶变换红外光谱表明,韧化处理后吸收峰的位置没有改变,结构有序度升高。韧化处理提高了山药粉的结构稳定性,并使其理化特性得到较好的改善。
关键词:
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山药粉
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韧化处理
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理化特性
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结构
Abstract:
The yam flours were prepared by annealing treatment to study the effects of moisture content and treatment time on the solubility and swelling force,viscosity properties,thermodynamic properties,crystal and structural properties of yam flours. After the annealing treatment,the solubility and swelling force of yam flours decreased significantly(P<0.05),the solubility decreased from 6% to 2.2%,and the swelling force decreased from 3.93 g/g to 2.47 g/g. After annealing treatment,the peak viscosity,trough viscosity,breakdown,final viscosity and setback of yam flours all dramatically decreased(P<0.05). DSC results showed that the gelatinization temperature increased after annealing,and the enthalpy had no significant change(P>0.05). The XRD results showed that the crystalline form of yam flours was changed from C type to C+V type after annealing,and its structure became more stable than that of the native yam flours. Fourier transform infrared spectroscopy declared that the position of the absorption peak did not change after annealing,while the degree of structural order increased. Annealing treatment improved the structural stability of yam flours and improved its physicochemical properties.
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