微波及超声-微波协同加热对大米淀粉回生特性的影响

doi:10.13995/j.cnki.11-1802/ts.2011.06.030

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摘要研究了传统加热、微波加热和超声-微波协同加热对粳米淀粉和糯米淀粉回生特性的影响。结果表明:粳米淀粉对热作用的敏感性更高,在相同的贮存时间下,微波加热和超声-微波协同加热的粳米淀粉凝胶较传统加热的样品回生速率慢,凝胶强度增加和酶解力下降较小,并且微观结构上更致密平整。原因在于微波加热和超声-微波协同加热方式下淀粉颗粒膨胀破裂不充分,直链淀粉浸出的量相对较少,导致淀粉凝胶重结晶有序化程度较低,从而抑制淀粉回生过程。

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	姜倩倩
	田耀旗
	徐学明
	金征宇

关键词: 粳米淀粉糯米淀粉淀粉回生微波加热超声-微波协同加热

Abstract: Retrogradation properties of normal and waxy rice starch gels prepared by conventional heating,microwave heating and ultrasonic-microwave synergistic heating were investigated in this study.Our results showed that non-waxy rice starch was more susceptible to heat treatments.During the same period,the retrogradation rate,the changes of gel strength,and the hydrolysis degree of normal rice starch gelatinized by microwave and ultrasonic-microwave synergistic heating were significantly slower than that by conventional heat.The results also found that the microstructure of non-waxy rice starch gels obtained from microwave and ultrasonic-microwave synergistic heat treatments was denser.The retardation mechanism of microwave heating and ultrasonic-microwave synergistic heating on starch retrogradation is probably due to the less broken granules and lower leached amylose.

Key words: non-waxy rice starch waxy rice starch starch retrogradation microwave heating ultrasonic-microwave synergistic heating

出版日期: 2011-06-25 发布日期: 2011-06-25 期的出版日期: 2011-06-25

引用本文:

姜倩倩,田耀旗,徐学明,等. 微波及超声-微波协同加热对大米淀粉回生特性的影响[J]. 食品与发酵工业, 2011, 37(06): 56-59.
Jiang Qian-qian,Tian Yao-qi,Xu Xue-ming,et al. Influence of Microwave Heating and Ultrasonic-microwave Synergistic Heating on the Retrogradation of Rice Starch[J]. Food and Fermentation Industries, 2011, 37(06): 56-59.

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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.2011.06.030 或 http://sf1970.cnif.cn/CN/Y2011/V37/I06/56

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