食品与发酵工业 >

2025 , Vol. 51 >Issue 19: 292 - 298

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041661

速冻加工对鲜食糯玉米中淀粉的结构、理化性质与消化特性的影响

  • 朱立斌 ,
  • 徐瑞航 ,
  • 朱丹 ,
  • 魏文毅 ,
  • 牛广财 ,
  • 张玙璠
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  • 1(黑龙江八一农垦大学 食品学院,黑龙江 大庆,163319)
    2(黑龙江省农产品加工工程技术研究中心,黑龙江 大庆,163319)
    3(黑龙江八一农垦大学 生命科学技术学院,黑龙江 大庆,163319)
第一作者:博士研究生(朱丹副教授和牛广财教授为共同通信作者,E-mail:623016878@qq.com;gcniu@126.com)

收稿日期: 2024-11-21

  修回日期: 2025-03-01

  网络出版日期: 2025-11-03

基金资助

黑龙江省农产品加工协同创新推广体系资助项目(20231212);黑龙江八一农垦大学试验示范基地项目(SFJD005);黑龙江八一农垦大学“三横三纵”平台支持计划项目(PTJH202103)

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Effects of quick-freezing processing on the structure, physicochemical properties and digestive characteristics of fresh waxy corn starch

  • ZHU Libin ,
  • XU Ruihang ,
  • ZHU Dan ,
  • WEI Wenyi ,
  • NIU Guangcai ,
  • ZHANG Yufan
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  • 1(College of Food Science and Engineering, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
    2(Agri-food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing 163319, China)
    3(College of Life Science and Biotechnology, Heilongjiang Bayi Agricultural University, Daqing 163319, China)

Received date: 2024-11-21

  Revised date: 2025-03-01

  Online published: 2025-11-03

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摘要

为探究速冻加工对鲜食糯玉米淀粉结构、理化性质和体外消化特性的影响,以小黄粘和万糯2000两个鲜食糯玉米品种为原料,对其速冻加工前后的淀粉结构、热力学特性、糊化特性和消化特性进行测定。结果表明:速冻加工后2种鲜食糯玉米的直链淀粉含量分别从4.78%和4.96%显著提升至7.60%和7.69%,而支链淀粉含量则显著下降(P＜0.05);2种糯玉米淀粉链长分布中,A链比例显著提高,B1、B2、B3链比例显著降低(P＜0.05);2种糯玉米淀粉的相对结晶度分别降低了18.65%和19.04%;速冻加工后,2种鲜食糯玉米淀粉的相变温度(起始温度、凝胶化温度、终止温度)下降,凝胶化焓值分别降低了3.89、0.04 J/g,淀粉的峰值黏度、最终黏度、糊化温度、崩解值显著降低(P＜0.05),回生值显著升高(P＜0.05)。此外,速冻加工后快消化淀粉和慢消化淀粉含量显著增加(P＜0.05)。实验证明速冻加工能够改变2种鲜食糯玉米淀粉的结构和理化性质,能够提高鲜食糯玉米淀粉的消化速率。该研究结果可为鲜食糯玉米的速冻过程研究提供一定的理论依据。

关键词： 鲜食糯玉米; 速冻加工; 淀粉; 结构; 理化性质; 消化特性

本文引用格式

朱立斌 , 徐瑞航 , 朱丹 , 魏文毅 , 牛广财 , 张玙璠 . 速冻加工对鲜食糯玉米中淀粉的结构、理化性质与消化特性的影响[J]. 食品与发酵工业, 2025 , 51(19) : 292 -298 . DOI: 10.13995/j.cnki.11-1802/ts.041661

Abstract

To investigate the effects of quick-freezing processing on the structure, physicochemical properties, and digestive characteristics of fresh waxy corn starch, two fresh waxy corn varieties, Xiaohuangnian and Wannuo 2000 were used as raw materials, and the structure, thermodynamic properties, gelatinization properties, and digestive properties of the starch before and after quick-freezing processing were measured.The results showed as follows:after quick-freezing processing, the amylose content of two kinds of fresh waxy maize was significantly increased from 4.78% and 4.96% to 7.60% and 7.69%, respectively, while the amylopectin content was significantly decreased (P<0.05).In the distribution of starch chain length, the proportion of chain A was significantly increased, but the proportion of chain B1, B2, and B3 was significantly decreased (P<0.05).The relative crystallinity of two kinds of waxy corn starch decreased by 18.65% and 19.04%, respectively.After quick-freezing processing, the phase transition temperature (onset temperature, peak temperature, conclusion temperature) of the two kinds of fresh waxy corn starch decreased, the gelatinization enthalpy decreased by 3.89 and 0.04 J/g, respectively, and the peak viscosity, final viscosity, gelatinization temperature and break down of starch significantly decreased (P<0.05), but the set back was significantly increased (P<0.05).In addition, the contents of rapidly digestible starch and slowly digestible starch were significantly increased after quick-freezing processing (P<0.05).Experiments showed that quick-freezing processing could change the structure and physicochemical properties of two kinds of fresh waxy corn starch, and improve the digestion rate of fresh waxy corn starch.The results could provide some theoretical basis for the study of the quick-freezing process of fresh waxy corn.

Key words： fresh waxy corn; quick-freezing processing; starch; structure; physicochemical properties; digestive properties

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