食品与发酵工业2013，Vol.39Issue(1)：21-25,5.
微波预处理对玉米淀粉液化的影响
Effects of microwave pretreatment on liquification of corn starch
摘要
Abstract
Using viscosity and reducing sugar contents as the indexes, the effects of microwave pretreatment on liquification of corn starch at a high concentration were investigated, and its mechanism was analyzed. The results showed that, during the gelatinization and liquificaction of high concentration corn starch, the viscosity of microwave -treated starch paste was lower and the reducing sugar content was higher than the control one. Therefore, microwave pretreatment could lead to more efficient liquification of corn starch at a high concentration. This may due to the microwave pretreatment which caused surface area rough and holey, and lower the crystallinity of corn starch granule, resulting in higher rate of starch granule degradation by enzyme during the gelatinization. In addition, microwave pretreatment could also make some starch chains break to a certain extent.关键词
玉米淀粉/微波预处理/高浓度/液化/粘度Key words
corn starch, microwave pretreatment, high concentration, liquification, viscosity引用本文复制引用
刘文静,李兆丰,顾正彪,洪雁,程力,李才明..微波预处理对玉米淀粉液化的影响[J].食品与发酵工业,2013,39(1):21-25,5.基金项目
国家科技支撑计划(2012BAD34B07) （2012BAD34B07）
