微波辐射对玉米淀粉性质的影响().docVIP

微波辐射对玉米淀粉性质的影响 食品科学与工程专业 指导教师 摘要：本文采用差示扫描量热仪等测定了不同微波功率处理60S和700W下处理不同时间对玉米淀粉膨润和热学性质的影响。结果表明，不同时间下℃和95℃下降低，5℃时。℃和95℃时，功率增加，膨胀度减小，75℃变化不明显。不同时间下，55℃溶解度先升高后降低，95℃先降低后升高，75℃变化不太明显。不同功率下，55℃462W溶解度升高，75℃462W溶解度降低，700W溶解度升高,95℃降低。不同时间下，55℃、75℃及95℃持水力均降低。不同功率下，55℃及95℃时持水力下降，75℃时，462W持水力增加，其他功率持水力降低。不同时间下，T0降低，TP除120S外都降低。TC先降低后升高，TC -T0显著升高，△H降低。不同功率下，除280W外其他功率T0和TP都降低，TC -T0显著升高，△H降低。 关键词：微波辐射；玉米淀粉；膨润性质；热学性质 Effect on corn starch swelling and thermal properties of microwave radiation Student majoring in Food Science and Engineering Tutor *** Abstract: In this paper, the effect of different microwave power for60S and 700W under different treating time on the swelling and thermal properties of corn starch were determined by differential scanning calorimetry. The results show that, different time expansion degree at 55 ℃ and 95 ℃ of 75 ℃ lower, no obvious change. Under different power, 55 ℃ and 95 ℃, power increase, swelling decreases, 75 ℃ did not change significantly. Different time, 55 ℃ solubility increased first and then decreased, decreased first and then increased 95 ℃, 75 ℃ change is not obvious. Under different power, the solubility of 462W increased 55 ℃, 75 ℃ lower solubility of 462W, 700W solubility increased, 95 ℃ decrease. Different time, 55 ℃, 75 ℃ and 95 ℃ water holding capacity decreased. Under different power, 55 ℃ and 95 ℃ water holding capacity decreased, 75 ℃, 462W retention increased, water holding capacity of other power reduction. Different time, decreased T0, TP except 120S are reduced. TC first decreased and then increased, TC -T0 significantly reduced, △ H. Under different power, except for 280W power T0 and TP reduced significantly, TC -T0, △ H decreased. Keywords: microwave radiation; corn starch; swelling property; thermal properties 1 前言 论文的研究目的及意义 淀粉来源广泛，价格天然多糖大分子，最主要的是它属于可再生大分子[1]。玉米世界粮食作物，其产量跃居粮食种类第一名。我国淀粉生产原料绝大部分是玉米，玉米淀粉广泛应用于工业中。例如，玉米淀粉是生产粉丝、粉条、肉制品等的原料，可用于生产赖氨酸、味精、氨基酸、柠檬酸等。淀粉在食品加工过程中转换为一种结构成分，加热其溶液可增稠和凝胶，然而，由于淀粉具有亲水性强且易老化的特点，而