食品与发酵工业2025，Vol.51Issue(12)：236-241,6.DOI:10.13995/j.cnki.11-1802/ts.040522
微波处理对板栗淀粉结构和消化性的影响
Effect of microwave modification on structure and digestibility of chestnut starch
摘要
Abstract
This study aimed to investigate the effects of microwave treatment of chestnut starch with different water content at high power(800 W)and long time(150 s)on its structural properties,physicochemical properties,and digestibility.The structure of chestnut starch was characterized by scanning electron microscopy,X-ray diffractometer,Fourier infrared spectrometer,and laser particle size ana-lyzer.Results showed that the surface of starch was damaged and dented after microwave treatment,the particle size of starch increased,and the crystallinity decreased significantly after microwave treatment.When the water content was less than 45%,the crystallinity,order,and digestibility of starch increased with the increase of water content,while when the water content was more than 55%,the starch struc-ture was destroyed and the crystallinity and order decreased significantly.Microwave treatment reduced amylose,increased the stability of hot paste,deteriorated the stability of cold paste,and increased the aging degree.The content of raw starch resistant starch(RS)in chest-nut was 78.4%.After microwave treatment,it was found that the RS content first increased and then decreased with the increase of water content.When the water content was45%,the highest RS content was66.8%.The results showed that microwave treatment had signifi-cant effects on the structure,physicochemical and digestive properties of chestnut starch.关键词
板栗淀粉/微波处理/结构特性/理化特性/体外消化性Key words
chestnut starch/microwave treatment/structural properties/physicochemical properties/in vitro digestibility引用本文复制引用
文茜,张希讯,刘畅,沈芳..微波处理对板栗淀粉结构和消化性的影响[J].食品与发酵工业,2025,51(12):236-241,6.基金项目
河北省自然基金项目(C2017407035) （C2017407035）
