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微波改性对高粱抗性淀粉结构和理化特性的影响 预览

Effects of microwave modification on structure and physicochemical properties of sorghum resistant starch
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摘要 为提高高粱淀粉的利用率,本研究以白高粱为原料,采用微波改性技术处理高粱淀粉,利用傅里叶变换红外光谱仪(Fourier Transform Infrared Spectrometer,FTIR)扫描电镜等仪器测定微波处理前后高粱淀粉的结构变化,同时考察微波处理前后高粱淀粉溶解性和抗酶解特性等理化指标,以期得出微波改性处理对高粱淀粉构效关系的影响。结构分析结果得出,经微波处理获得的高粱淀粉与原淀粉相比,微观结构发生了显著改变,经处理后淀粉分子呈现不规则、具有较大粒径的微观结构、比表面积增大,但不会引起淀粉化学官能团的改变,属于物理变性;从理化特性分析,经微波改性处理后高粱淀粉的溶解度降低,抗酶解性增强。这表明微波技术对高粱淀粉的结构特征和理化特征均有明显的改良作用,为高粱的深加工和抗性高粱淀粉的开发利用提供了理论依据。 In order to improve the utilization rate of sorghum starch, the sorghum starch was treated by microwave modification technology as raw material, and its structure was characterized by FTIR scanning electron microscope. The untreated sorghum starch was compared with the resistant starch obtained by microwave treatment, at the same time, the physicochemical indexes such as solubility and anti-enzymatic properties of sorghum starch before and after microwave treatment were investigated, to obtain the effect of microwave modification on the structure- activity relationship of sorghum starch. The structural analysis results showed that the microstructure of sorghum starch obtained by microwave treatment had a significant change compared with the original starch in the structural characteristics. Different from untreated sorghum starch, microwave-treated sorghum starch possessed large particle size and irregular microstructure, as well as the larger specific surface, whereas chemical functional groups of treated and untreated starch still remained same. Microwave treatment changed the physicochemical character of sorghum starch in which decreased solubility and increased anti-enzymatic activity. These results indicated that the structural characteristics and physicochemical characteristics of sorghum starch could be significantly improved by usingmicrowave technology, which provided a theoretical basis for the further processing of sorghum and the development and utilization of resistant sorghum starch.
作者 迟治平 刁静静 张丽萍 郭增旺 曲柳青 CHI Zhi-ping1, DIAO Jing-jing1, 2, ZHANG Li-ping1, GUO Zeng-wang, QU Liu-qing1 (1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319; 2. Chinese National Coarse Cereals Engineering Research Center, Daqing 163319)
出处 《中国食品添加剂》 2018年第9期158-163,共6页 China Food Additives
基金 黑龙江省农垦总局重点科技计划(HNKl35-05-02-5),黑龙江省重大科技攻关项目(编号:GAl58301).
关键词 高粱淀粉 微波辐射 制备 理化特性 sorghum starch I microwave radiation preparation physicochemical properties
作者简介 迟治平(1994-),男,硕士,研究方向为食品科学。E-mail:565004689@qq.com。;通讯作者:刁静静(1981-),女,副高,研究方向为蛋白质工程。E-mail:Diaojing62@163.com。
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