摘要
采用糜子粉及糜子淀粉作为实验材料,研究湿热处理对不同含水量(20%~35%)样品颗粒形态、晶体结构、成糊特性、热力学特性、膨胀度、透明度等理化性质的影响。结果表明,改性后的样品颗粒发生了局部糊化,表面变得凹凸不平,晶体类型仍为A型结构,但结晶度增加。湿热改性的糜子粉及淀粉的起糊温度显著提高,峰值黏度、低谷黏度、破损值及热焓值降低,膨胀度和透明度随含水量的升高而降低。这些现象说明湿热处理能够改变糜子粉及其淀粉的理化性质,为其扩大应用范围提供一定的指导。
Proso millet flour and proso millet starch were used as the experimental materials.The effects of heat-moisture treatment(HMT)on particle morphology,crystal structure,pasting properties,thermodynamics,swelling power and transparency of samples with different water content(20%~35%)were studied.The results indicated that the modified particles were gelatinized locally and the surface became uneven.The crystal type remained a type structure,but the crystallinity increased.The pasting temperature of the HMT proso millet flour and its starch increased significantly,and the peak viscosity,trough viscosity,breakdown and enthalpy decreased.The swelling power and transparency decrease with the increase of water content.HMT could change the physical and chemical properties of proso millet flour and its starch,and provided help for expanding its application scope.
作者
乔昂
王志伟
周中凯
Qiao Ang;Wang Zhiwei;Zhou Zhongkai(College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2021年第11期42-48,共7页
Journal of the Chinese Cereals and Oils Association
关键词
糜子
湿热处理
结晶性质
糊化性质
热力学性质
Proso millet
heat moisture treatment
crystallization properties
pasting property
thermal characteristics
作者简介
乔昂,女,1995年出生,硕士,营养与食品卫生学;通信作者:周中凯,男,1964年出生,教授,谷物科学与营养。
