食品工业科技2013，Vol.34Issue(14)：156-159,165,5.
微波湿热处理对马铃薯抗性淀粉含量及性质的影响
Effect of microwave heat-moisture treatment on resistant starch content and properties of potato starches
摘要
Abstract
Under heat-moisture treatment condition,potato starches were treated with different microwave radiation.The properties of the native and the treated starches were then studied by using SEM and brabender viscoamylograph.The results showed that the surfaces of the potato starches treated by microwave radiation became porous with concavity;the contents of resistant starch and amylase,pasting temperature,pasting stability and retro gradation increased ;while the swelling power,solubility and viscosity decreased.关键词
微波/湿热处理/马铃薯淀粉/抗性淀粉/性质Key words
microwave/ heat-moisture treatment/ potato starches/ resistant starch/ property分类
轻工纺织引用本文复制引用
牛黎莉,张盛贵,郭奕乔,王金鹏..微波湿热处理对马铃薯抗性淀粉含量及性质的影响[J].食品工业科技,2013,34(14):156-159,165,5.基金项目
甘肃省农牧厅项目(GNCX-2012-43). （GNCX-2012-43）
