期刊论文

Impact of Moisture on Physicochemical Properties of Heat - Moisture Treated Chestnut Starch

中文

中国粮油学报

1003-0174

2019

34

12

13-18 and 26

10.3969/j.issn.1003-0174.2019.12.004

长沙市科技计划项目(kq1804004) 湖南省教育厅科学研究优秀青年项目(18B125)。

本校为第一机构

为有效开发利用荸荠淀粉,以荸荠淀粉为原料,将荸荠淀粉的含水量分别调节为20%、25%、30%、35%,利用鼓风干燥烘干箱在105℃下湿热处理2 h,研究湿热处理对荸荠淀粉糊化特性、流变特性、溶解度与膨胀度的影响。结果表明:随着湿热处理淀粉含水量的增大,淀粉糊峰值黏度和衰减值均有所降低;谷值黏度有所升高,淀粉颗粒的溶解度和膨胀度均有一定程度的下降;剪切稀化现象减弱;损耗角正切值越来越小,荸荠淀粉在湿热处理后所形成的凝胶为弱凝胶。

To effectively developing and utilizing chufa starch, with the chestnut starch as raw material, the moisture of chestnut starch were adjusted to 20%, 25%, 30%, 35%, using blast drying box under 105 ℃heat treatment for 2 h, the research of heat moisture treatment on pasting properties, rheological properties, water chestnut starch solubility and swelling power. The experiment results show that: with the increase of heat treatment of moisture content of starch, starch peak viscosity and attenuation values decreased; trough viscosity increased; d...