现代食品科技2012，Vol.28Issue(1)：9-13,51,6.
不同热处理方式对大蕉抗性淀粉理化性质的影响
Effects of Different Heat Treatments on the Physicochemical Properties of Plantain Resistant Starch
摘要
Abstract
The effects of dry heating, moisture heating and microwave heating treatments cm the physicochemical properties of plantain resistant starch (RS) were studied, which evaluated by RS retention rate, color, particle shape, iodine absorption curve, solubility and swelling ability, water-capacity of the treated plantain resistant starch. The results of experiments indicated that RS retention rates were reduced by the high temperature dry heating, moisture heating and microwave heating treatments; moisture heating and microwave heating treatments were not benefit for the color protection. The polarized light was weakened and the position of maximum absorption peaks of the iodine absorption curve was not changed by these three ways of heat treatments. Starch solubility was reduced by dry and moisture heating treatments, while increased by microwave heating treatments. Swelling ability was reduced by dry heating treatments, increased by microwave heating treatments, and was not changed significantly by moisture heating treatments.关键词
干热/湿热/微波加热/大蕉/理化性质Key words
dry heating/ moisture heating/ microwave heating/ plantain/ physicochemical properties引用本文复制引用
陈平生,黄智君,王娟..不同热处理方式对大蕉抗性淀粉理化性质的影响[J].现代食品科技,2012,28(1):9-13,51,6.基金项目
项目来源:广东高校优秀青年创新人才培养计划项目资助(LYM10016) （LYM10016）
广东省大学生创新实验项目(1056111060) （1056111060）
