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中国精品科技期刊2020
贾淑玉,张百汝,李杰,等. 湿热处理对山药粉理化及结构性质的影响[J]. 食品工业科技,2021,42(7):22−26. doi: 10.13386/j.issn1002-0306.2020050238.
引用本文: 贾淑玉,张百汝,李杰,等. 湿热处理对山药粉理化及结构性质的影响[J]. 食品工业科技,2021,42(7):22−26. doi: 10.13386/j.issn1002-0306.2020050238.
JIA Shuyu, ZHANG Bairu, LI Jie, et al. Effect of Heat Moisture Treatment on Physicochemical and Structural Properties of Yam Flour[J]. Science and Technology of Food Industry, 2021, 42(7): 22−26. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020050238.
Citation: JIA Shuyu, ZHANG Bairu, LI Jie, et al. Effect of Heat Moisture Treatment on Physicochemical and Structural Properties of Yam Flour[J]. Science and Technology of Food Industry, 2021, 42(7): 22−26. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020050238.

湿热处理对山药粉理化及结构性质的影响

Effect of Heat Moisture Treatment on Physicochemical and Structural Properties of Yam Flour

  • 摘要: 为了研究湿热处理对山药粉理化和结构性质的影响,在90和110 ℃下,分别对水分含量15%、25%和35%的样品进行9 h湿热处理,并对处理后的山药粉进行了溶胀性、糊化特性、热力学特性、结晶程度以及红外光谱的测定。结果表明,湿热处理使山药粉溶解度增加,在处理条件为90 ℃水分含量25%时,溶解度升至9.88%,而膨胀力由3.90 g/g降至3.12 g/g。湿热改性山药粉糊化温度显著升高(P<0.05),但其峰值黏度、谷值黏度、崩解值、最终黏度和回生值较原山药粉都显著降低(P<0.05),糊化焓值呈上升趋势。湿热处理使山药粉结晶度由23.5%升至27.22%,但晶型仍为C型。红外光谱图表明,湿热处理使山药淀粉的短程有序结构轻微改变。湿热处理是一种有效改善山药粉理化性质的方法。

     

    Abstract: In order to study the effect of heat moisture treatment on the physicochemical and structural properties of yam flour, the samples with moisture content of 15%, 25% and 35% were subjected to 9 h heat moisture treatment under 90 and 110 ℃ conditions, respectively. The swell ability, gelatinization characteristics, thermodynamic properties, crystallization degree and infrared spectrum of the yam flour after treatment were measured. The results showed that heat moisture treatment increased the solubility of yam flour. When the processing conditions were 90 °C and 25% moisture content, the solubility increased to 9.88%, and the swelling power decreased from 3.90 g/g to 3.12 g/g. The gelatinization temperature of the heat moisture treatment yam flour increased significantly (P<0.05), but its peak viscosity, trough viscosity, breakdown and setback were all significantly (P<0.05) lower than those of the native yam flour, and the gelatinization enthalpy value showed an upward trend. The heat moisture treatment increased the crystallinity of yam flour from 23.5% to 27.22%, while the crystal form was still C-type. Infrared spectra showed that the short-range ordered structure of yam starch was slightly changed by heat moisture treatment. Heat moisture treatment is an effective method to improve the physicochemical properties of yam powder.

     

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