现代食品科技2013，Vol.29Issue(6)：1202-1206,5.
酸湿热处理小麦面粉的性质及酶解动力学研究
Effect of Acid & Heat-moisture Treatment on Properties and Enzymatic Kinetics of Wheat Flour
摘要
Abstract
Wheat flour was modified by acid and heat-moisture treatment in thermal water kettle.Polarization microscope,scanning electron micrograph,differential scanning calorimetry (DSC) instrument,Brabender viscosity instrument,X-ray diffraction (XRD),infrared spectrometer were used to study the properties enzymatic kinetics of wheat flour before and after the treatment.It was found that,after modification,the protein content was reduced and part of starch granules had shallow crack.Polarization cross was blurring.DSC showed endothermic peak moved backward and absorption enthalpy (ΔH) decreased 2.976 J/g.Brabender viscosity curve indicated that pasting temperature increased from 82.6 ℃ to 87 ℃ and viscosity decreased from 82 BU to 63 BU.XRD showed crystalline structure of starch increased 3.8％.Under in vitro digestion conditions,α-Amylase hydrolyzation of treatment product followed Michaelis-Menten,and enzymatic kinetic equation of product with α-Amylase was obtained as V=0.161[S]/(1.093+[S]).Compared with that without modification,Michealis constant (Km) and maximum rate (Vm) decreased.关键词
小麦面粉/酸湿热处理/性质/酶解动力学Key words
wheat flour, acid & heat-moisture treatment/ properties/ enzymatic kinetics引用本文复制引用
黄立新,张欣欣,吴小员,郭峰..酸湿热处理小麦面粉的性质及酶解动力学研究[J].现代食品科技,2013,29(6):1202-1206,5.基金项目
2012年度国家自然科学基金重点项目(31130042) （31130042）
广东省教育部产学研结合项目(2011A090200062) （2011A090200062）
广州市科技计划项目(2012J430058) （2012J430058）
2011年华南理工大学校级教学研究项目"利用产学研资源提高学生工程及科研能力的研究" （）
