微波辐射对阳离子淀粉性质的影响-食品科学.PDF

118 2016, Vol.37, No.15 食品科学 ※基础研究 微波辐射对阳离子淀粉性质的影响 张 慧，尹训兰，侯汉学，董海洲* （山东农业大学食品科学与工程学院，山东泰安 271018 ） 摘  要：为了改善阳离子淀粉的性质，采用微波辐射与半干法结合工艺制备阳离子淀粉，比较微波半干法及半干法 两种工艺制备的阳离子淀粉的分子结构及糊液性质的差异。结果显示：相比半干法工艺，微波半干法对阳离子支链 淀粉的降解作用更明显。电子显微镜图片显示，半干法阳离子淀粉颗粒形态未发生明显变化，仅表面变得粗糙、破 裂，而微波半干法阳离子淀粉颗粒出现了变形和凹坑。微波半干法阳离子淀粉较半干法样品的溶解度、透光率和冻 融稳定性提高，峰值黏度及终黏度降低。 关键词：阳离子淀粉；微波；分子质量分布；黏度；淀粉性质 Effect of Microwave Treatment on the Properties of Cationic Starch * ZHANG Hui, YIN Xunlan, HOU Hanxue, DONG Haizhou (College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China) Abstract: In order to improve the characteristics of cationic starch, the molecular structure and paste properties cationic starches prepared by semi-dry process alone and combined with microwave irradiation were comparatively evaluated in this study. The results indicated that the degradation of amylopectin in cationic starch prepared by microwave/semi-dry process was more obvious than in cationic starch prepared by semi-dry process. Electron micrographs showed no significant change in the shape of semi-dry cationic starch, except for the rough and ruptured surface of granules. However, deformation and pits were observed in the microwave/semi-dry cationic starch granules. Compared with cationic starch prepared by semi- dry process, cationic starch prepared by microwave/semi-dry process had higher solubility, transmittance and freeze-thaw stability, and lower peak viscosity and final viscosity. Key words: cationic starch; microwave; molecular weight distribution; viscosity; starch properties DOI:10.7506/spkx1002-6630-201615020 中图分