食品与发酵工业 >

2025 , Vol. 51 >Issue 12: 236 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040522

研究报告

微波处理对板栗淀粉结构和消化性的影响

  • 文茜 ,
  • 张希讯 ,
  • 刘畅 ,
  • 沈芳
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  • 1(河北科技师范学院 食品科技学院,河北 秦皇岛,066000)
    2(板栗产业技术教育部工程研究中心,河北 秦皇岛,066000)
第一作者:硕士研究生(刘畅副教授为通信作者,E-mail:liuchang20@sina.com)

收稿日期: 2024-07-19

  修回日期: 2024-09-03

  网络出版日期: 2025-07-11

基金资助

河北省自然基金项目(C2017407035)

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Effect of microwave modification on structure and digestibility of chestnut starch

  • WEN Xi ,
  • ZHANG Xixun ,
  • LIU Chang ,
  • SHEN Fang
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  • 1(College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China)
    2(Engineering Research Center of Chestnut Industry Technology, Ministry of Education, Qinhuangdao 066000, China)

Received date: 2024-07-19

  Revised date: 2024-09-03

  Online published: 2025-07-11

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摘要

为探究微波在高功率(800 W)和较长时间(150 s)下处理不同含水量的板栗淀粉对其结构特性、理化特性及消化性的影响。利用扫描电镜、X-射线衍射仪、傅里叶红外光谱仪、激光粒度分析仪对板栗淀粉的结构进行表征。结果表明,微波处理后,淀粉表面破损,出现凹陷,淀粉的粒径增加,且结晶度经微波处理后显著降低。当含水量≤45%时,微波处理使淀粉的结晶度、有序性和消化性随含水量增加呈上升趋势,而当含水量≥55%时,淀粉结构被破坏,其结晶度和有序性显著降低;微波处理使直链淀粉降低,淀粉热糊稳定性增加,冷糊稳定性变差,老化程度提高;板栗原淀粉抗性淀粉(resistant starch,RS)含量为78.4%,经微波处理后,发现随着含水量的增加,RS含量先增加后降低,在含水量为45%时,RS含量最高为66.8%。表明微波处理对板栗淀粉的结构、理化和消化特性有显著影响。

关键词： 板栗淀粉; 微波处理; 结构特性; 理化特性; 体外消化性

本文引用格式

文茜 , 张希讯 , 刘畅 , 沈芳 . 微波处理对板栗淀粉结构和消化性的影响[J]. 食品与发酵工业, 2025 , 51(12) : 236 -241 . DOI: 10.13995/j.cnki.11-1802/ts.040522

Abstract

This study aimed to investigate the effects of microwave treatment of chestnut starch with different water content at high power (800 W) and long time (150 s) on its structural properties, physicochemical properties, and digestibility.The structure of chestnut starch was characterized by scanning electron microscopy, X-ray diffractometer, Fourier infrared spectrometer, and laser particle size analyzer.Results showed that the surface of starch was damaged and dented after microwave treatment, the particle size of starch increased, and the crystallinity decreased significantly after microwave treatment.When the water content was less than 45%, the crystallinity, order, and digestibility of starch increased with the increase of water content, while when the water content was more than 55%, the starch structure was destroyed and the crystallinity and order decreased significantly.Microwave treatment reduced amylose, increased the stability of hot paste, deteriorated the stability of cold paste, and increased the aging degree.The content of raw starch resistant starch (RS) in chestnut was 78.4%.After microwave treatment, it was found that the RS content first increased and then decreased with the increase of water content.When the water content was 45%, the highest RS content was 66.8%.The results showed that microwave treatment had significant effects on the structure, physicochemical and digestive properties of chestnut starch.

Key words： chestnut starch; microwave treatment; structural properties; physicochemical properties; in vitro digestibility

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