微波辐射对木薯淀粉性质的影响
首发时间:2008-01-25
摘要:研究微波辐射前后木薯淀粉物化性质的变化。采用微波对30%水分含量的木薯淀粉进行处理。结果表明微波淀粉颗粒表面出现小孔,微波处理增强了对应X-射线衍射峰的强度,降低了膨胀度、溶解度和冻融稳定性。木薯淀粉经处理后糊化起始温度升高、粘度降低,但其粘度曲线不改变。以上数据表明在淀粉颗粒内无定形区和结晶区的直链淀粉与直链淀粉、直链淀粉与支链淀粉发生交互作用,微波处理使淀粉分子发生一定程度的降解。
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Effect of Microwave Radiation on the Properties of Cassava Starches
Abstract:The change of physicochemical properties of cassava starches was studied after microwave radiation in this paper. Cassava starches were treated at a moisture content of 30% by microwave radiation. The results showed that the surface was porous and a concavity could be clearly observed at the center of starches. Microwave treatment increased the X-ray intensities of the major d-spacings of starches. The swelling power, solubility and syneresis decreased on this treatment. The rise in pasting temperature and the drop in viscosity of cassava starches were observed after microwave irradiation. However, the viscosity patterns remained unchanged. The foregoing data showed starch chains (amylose–amylose and amylose-amylopectin ) with the amorphous and crystalline regions of the granule associated and starch molecule decomposed at a certain extent during microwave treatment.
Keywords: microwave radiation cassava starch properties
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No.1840019038312012****
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