退火处理对淀粉糊化特性的影响-安徽农业大学.pdfVIP

安徽农业大学学报, 2013, 40(5): 786-789 Journal of Anhui Agricultural University 网络出版时间：2013-8-20 11:54:40 [URL] /kcms/detail/34.1162.S1154.011.html 退火处理对淀粉糊化特性的影响 刘 滕，杜先锋* (安徽农业大学茶与食品科技学院，合肥 230036) 摘 要：研究退火处理对玉米淀粉、马铃薯淀粉和木薯淀粉糊化特性的影响。将样品分别配制成 1:10(w/w)的 淀粉乳，用在 55 ℃的条件下保温48 h 后迅速冷却至室温的方法进行退火处理。分别用差示扫描量热法（DSC ）和 快速黏度分析仪（RVA ）分析淀粉的糊化热力学特性和淀粉糊的粘度特性，结果表明，退火处理使淀粉的糊化温度 和糊化焓变增加，糊化过程的温度范围缩小；淀粉糊的峰值粘度，崩解值和回升值降低。 关键词：退火；淀粉；糊化特性 中图分类号：TS201.2 文献标识码：A 文章编号：1672−352X (2013)05−0786−04 Influence of annealing on gelatinisation characteristics of starches LIU Teng, DU Xian-feng (School of Tea Food Science and Technology, Anhui Agricultural University, Hefei 230036) Abstract: This study focused on the influences of gelatinisation properties of maize, potato and cassava starch with annealing process. The samples were subjected to annealing treatment at 55℃ for 48 h, in 1:10 starch to water ratio, and were then rapidly cooled to room temperature. The thermodynamic and viscosity properties of the starches were tested by DSC and RVA, respectively. The main results of the study showed that annealing treatment can increase the gelatinization temperature and the enthalpy change, and reduce the temperature range in the course of gelatinization. The peak viscosity, breakdown and setback of the annealed starches were lower than that of the native ones. Key words: annealing; starch; gelatinisation characteristics 淀粉的退火处理(annealing)是指水分含量大于 但是糊化焓的变化却各有不同[3] 。退火是一种水-热 或等于 40% ，在高于玻璃化转变温度低于起始糊化 处理方式，由于仅通过水和热处理淀粉，不仅不会 温度的范围内，保温恰当的时间后迅速冷却的淀粉 对环境造成污染，而且使得产品的可食用安全性升 变性方法[1] 。这种变性方法是通过提高淀粉的晶体 高。因此退火处理改性淀粉