食品科学2020，Vol.41Issue(7)：93-101,9.DOI:10.7506/spkx1002-6630-20181107-085
干热处理对青稞淀粉多尺度结构和理化性质的影响
Multi-Scale Structure and Physicochemical Properties of Highland Barley Starch Following Dry Heat Treatment
摘要
Abstract
In this study,changes in the multi-scale structure and physicochemical properties (digestibility and pasting properties) of highland barley starch before and after dry heat treatment (DHT) under alkaline conditions at different pH levels were explored by scanning electron microscopy,particle size and distribution analysis,small-angle X-ray scattering,X-ray diffraction and gel permeation chromatography.The results indicated that with the increase in pH value,DHT decreased the viscosity and retrogradation value but increased the paste stability of the starch paste.These changes resulted from an increase in starch highly-ordered structures and crystallinity and the rearrangement of degraded starch molecules.Moreover,the DHT starch possessed greater proportions of slowly digestible starch (SDS) and resistant starch (RS).The degraded starch with a molecular molar mass below 2 × 107 g/mol showed increased helix content,greater crystallinity with a more ordered crystalline lamellae,promoting SDS and RS formation.Overall,these results suggest that DHT is a promising approach for the regulation of starch digestibility with suitable pasting properties,which can provide valuable information for the rational design of highland barley starch-based products.关键词
青稞淀粉/干热处理/多尺度结构/糊化特性/消化性Key words
highland barley starch/dry heat treatment/multi-scale structure/pasting properties/digestibility分类
轻工纺织引用本文复制引用
卞华伟,郑波,陈玲,朱惠莲..干热处理对青稞淀粉多尺度结构和理化性质的影响[J].食品科学,2020,41(7):93-101,9.基金项目
“十三五”国家重点研发计划重点专项(2016YFD04012021) （2016YFD04012021）
广东省“扬帆计划”引进创新创业团队专项(2014YT02S029) （2014YT02S029）
