食品工业科技2025，Vol.46Issue(19)：95-103,9.DOI:10.13386/j.issn1002-0306.2024090402
韧化处理对中国菰米淀粉理化结构及性质的影响
Effect of Annealing on Physicochemical Structure and Properties of Chinese Wild Rice Starch
摘要
Abstract
In this study,Chinese wild rice starch was used as the research object to investigate the effects of annealing(ANN)at different temperatures(30,40,50,60 ℃)on the physicochemical structure and properties of starch.Compared with the control group,as the annealing temperature increased,the starch granules were rearranged under hydrothermal action,leading to gradual aggregation,increased particle size,and a significant decrease(P＜0.05)in the degree of swelling and freeze-thaw stability.Additionally,the starch water separation rate of ANN-60 was 27.75％greater than that of the control group.ANN did not change the crystallization type or characteristic peak orientation of starch.The crystallinity and short-range order of ANN-60 starch increased by 6.2％and 0.37％respectively.Moreover,after ANN treatment,the peak viscosity of starch decreased significantly(P＜0.05),the gelatinization temperature of ANN-60 starch increased by 5.92 ℃,and the gelatinization enthalpy increased by 0.98 J/g.In addition,after ANN,starch exhibited a more compact structure,and gel hardness and adhesiveness increased.ANN-40 had the most significant effect on the viscoelasticity(tan8)of starch,and the mechanical properties of the gel improved.Studies have shown that the starch treatment temperature has an important effect on the effect of ANN-modified starch.This study provides a theoretical basis for the industrial application of Chinese wild rice starch.关键词
菰米淀粉/韧化处理/性质/理化结构/流变学特性Key words
Chinese wild rice starch/annealing/properties/physico-chemical structure/rheological characteristics分类
轻工纺织引用本文复制引用
尹力,苏嘉敏,何小龙,何志贵,陈岩松,王芸,章海风..韧化处理对中国菰米淀粉理化结构及性质的影响[J].食品工业科技,2025,46(19):95-103,9.基金项目
广西壮族自治区桂菜工业化加工与营养安全工程研究中心基金(LPSGC21K0202) （LPSGC21K0202）
广西高校桂菜工业化加工与安全重点实验室研究基金(GECGC23K0202) （GECGC23K0202）
江苏省文化和旅游重点实验室研究项目(203560133). （203560133）
