食品与发酵工业2025，Vol.51Issue(19)：292-298,7.DOI:10.13995/j.cnki.11-1802/ts.041661
速冻加工对鲜食糯玉米中淀粉的结构、理化性质与消化特性的影响
Effects of quick-freezing processing on the structure,physicochemical properties and digestive characteristics of fresh waxy corn starch
摘要
Abstract
To investigate the effects of quick-freezing processing on the structure,physicochemical properties,and digestive charac-teristics of fresh waxy corn starch,two fresh waxy corn varieties,Xiaohuangnian and Wannuo 2000 were used as raw materials,and the structure,thermodynamic properties,gelatinization properties,and digestive properties of the starch before and after quick-freezing pro-cessing were measured.The results showed as follows:after quick-freezing processing,the amylose content of two kinds of fresh waxy maize was significantly increased from 4.78％and 4.96％to 7.60％and 7.69％,respectively,while the amylopectin content was significantly decreased(P＜0.05).In the distribution of starch chain length,the proportion of chain A was significantly increased,but the proportion of chain B1,B2,and B3 was significantly decreased(P＜0.05).The relative crystallinity of two kinds of waxy corn starch decreased by 18.65％and 19.04％,respectively.After quick-freezing processing,the phase transition temperature(onset temperature,peak tempera-ture,conclusion temperature)of the two kinds of fresh waxy corn starch decreased,the gelatinization enthalpy decreased by 3.89 and 0.04 J/g,respectively,and the peak viscosity,final viscosity,gelatinization temperature and break down of starch significantly decreased(P＜0.05),but the set back was significantly increased(P＜0.05).In addition,the contents of rapidly digestible starch and slowly di-gestible starch were significantly increased after quick-freezing processing(P＜0.05).Experiments showed that quick-freezing processing could change the structure and physicochemical properties of two kinds of fresh waxy corn starch,and improve the digestion rate of fresh waxy corn starch.The results could provide some theoretical basis for the study of the quick-freezing process of fresh waxy corn.关键词
鲜食糯玉米/速冻加工/淀粉/结构/理化性质/消化特性Key words
fresh waxy corn/quick-freezing processing/starch/structure/physicochemical properties/digestive properties引用本文复制引用
朱立斌,徐瑞航,朱丹,魏文毅,牛广财,张玙璠..速冻加工对鲜食糯玉米中淀粉的结构、理化性质与消化特性的影响[J].食品与发酵工业,2025,51(19):292-298,7.基金项目
黑龙江省农产品加工协同创新推广体系资助项目(20231212) （20231212）
黑龙江八一农垦大学试验示范基地项目(SFJD005) （SFJD005）
黑龙江八一农垦大学"三横三纵"平台支持计划项目(PTJH202103) （PTJH202103）
