退火处理对小麦淀粉性质的影响及其应用分析-effect of annealing treatment on properties of wheat starch and its application analysis.docxVIP

PAGE PAGE III Abstract Annealing is a process of physical modification only by water and heat at a low cost and in an environmentally friendly way, it is unlikely that any chemical or biological modification will be allowed to introduce chemical reagents or alter gene. In this paper, wheat starch had been selected with a single-step annealing treatment to systematically analyze the effect of annealing on the granule morphology characteristic, crystallization properties, gelatinization characteristics, and some physical properties by a number of modern instruments, as well as the relationship and internal mechanism of properties and structure between native and annealed wheat starch. At the same time explored the impact of annealed wheat starch on noodle quality. The main conclusions are as follows: Annealing conditions were optimized according to the studied of the influence of different starch moisture content (40% to 90%), annealing temperature (25 °C to 55 °C) and annealing time (1 to 6d) on gelatinization temperature of wheat starch by Single factor and two-factor no repeat test by using Differential Scanning Calorimetry (DSC). The optimal conditions of the wheat starch were annealed at 80% water content for 3d at 45°C. Compared with native wheat starch, To, Tp and Tc annealed wheat starch increased 6.44°C, 4.4°C and 2.74°C, respectively, ΔH has almost no change, and Tg was increased from 80.47°C to 82.18°C.DSC thermgrams showed that annealing leads to elevation of wheat starch gelatinization and sharpening of the gelatinization rang. The native wheat starch and the wheat starches annealed at 45°C and 55°C were observed by using Scanning Electron Microscope (SEM) and Laser Particle Size Analyzer (LPSA). The results showed surface of the annealed wheat starch granule produced various degrees of sags and breakage, and the average particle size of starch granule increased. Meanwhile, type A crystal of wheat starch was not changed after annealing by using X-ray d