食品科学2018，Vol.39Issue(11)：113-118,6.DOI:10.7506/spkx1002-6630-201811018
压热协同海藻酸钠处理对普通玉米淀粉糊化性质和晶体结构的影响
Effect of Autoclaving Combined with Sodium Alginate on Pasting Properties and Crystal Structure of Common Corn Starch
摘要
Abstract
The aim of this study was to investigate the effect of autoclaving combined with sodium alginate on pasting properties and crystal structure of common corn starch (CCS). The pasting properties, gel hardness and crystal structure of CCS treated by autoclaving with or without sodium alginate under different conditions (autoclaving time and starch concentration) were determined. The results showed that the combined treatment obviously decreased the pasting temperature of CCS. The best stability of starch was achieved under the following conditions: starch concentration 20%–25% and 30 min autoclaving. Compared to autoclaving alone, the combined treatment reduced the variation in gel hardness of CCS. The lowest gel hardness of starch was observed at a starch concentration of 25%. The crystal structure of CCS changed from A-type to V-type due to autoclaving treatment, independent of the presence or absence of sodium alginate. The content of A-type crystal gradually decreased with prolonged autoclaving time.关键词
海藻酸钠/普通玉米淀粉/压热处理/糊化性质/晶体结构Key words
sodium alginate/ common corn starch/ autoclaving treatment/ pasting properties/ crystal structure分类
轻工纺织引用本文复制引用
王雨生,徐澎聪,陈海华,陈建刚,夏晓琛..压热协同海藻酸钠处理对普通玉米淀粉糊化性质和晶体结构的影响[J].食品科学,2018,39(11):113-118,6.基金项目
山东省自然科学基金项目(ZR2016CM17) （ZR2016CM17）
山东省高等学校优秀中青年骨干教师国际合作培养项目(SD20130825) （SD20130825）
国家自然科学基金面上项目(31671814) （31671814）
