福建农林大学学报（自然科学版）2018，Vol.47Issue(2)：250-256,7.DOI:10.13323/j.cnki.j.fafu(nat.sci.).2018.02.019
热处理对紫山药淀粉理化和消化特性的影响
Effect of different heat treatments on the physicochemical properties and digestibility of purple yam starch
摘要
Abstract
Purple yam (Dioscorea alata L.) starch was modified by annealing, heat-moist and autoclaving treatment, respectively. Then their solubility and swelling power,thermal properties and digestibility were compared,and the reasons of differences were an-alyzed by scanning electron microscope(SEM),fourier transform infrared(FT-IR) spectroscopy and X-ray diffraction(XRD).The results showed that the solubility and swelling power of starch modified by annealing was poorer,and the gelatinization temperature was lower as well as higher gelatinization enthalpy and poorer digestibility compared with other modified starches. The starch under heat-moist treatment had higher gelatinization temperature and lower gelatinization enthalpy with poor solubility and swelling power, but it has excellent slow digestion property. By comparison,the autoclaving-modified starch has better solubility and swelling power, the highest gelatinization temperature and rapid digestion property,whereas gelatinization enthalpy was the lowest. The differences of these properties and digestility depend on the comprehensive effects of starch granule morphology, the double helix structure and crystallization.关键词
紫山药淀粉/热处理/理化特性/消化特性/结构Key words
purple yam starch/heat treatment/physicochemical properties/digestibility/structure分类
轻工纺织引用本文复制引用
李涛,安凤平,宋洪波,王艺伟,刘灿灿,万成..热处理对紫山药淀粉理化和消化特性的影响[J].福建农林大学学报（自然科学版）,2018,47(2):250-256,7.基金项目
国家自然科学基金资助项目(31271913) （31271913）
福建农林大学高水平大学建设项目(612014042). （612014042）
