作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《现代食品科技》 2012年第1期9-13,51,共6页

摘　　要： 研究了干热、湿热和微波加热在不同条件下处理大蕉抗性淀粉对其保留率、色泽、颗粒形貌、碘吸收曲线、溶解性、膨胀性和持水性等理化性质的影响。结果表明,高温干热、湿热和微波加热均会减少抗性淀粉的含量;湿热和微波加热不利于保护色泽;三种热处理方式均使大蕉抗性淀粉的偏光十字减弱,但没有改变最大碘吸收峰位置;干热和湿热处理使抗性淀粉溶解度减少,微波处理使溶解度增加;干热处理使膨胀度减小,微波加热使膨胀度增大,湿热对膨胀度没有明显的影响。 The effects of dry heating, moisture heating and microwave heating treatments on the physicochemical properties of plantain resistant starch （RS） were studied, which evaluated by RS retention rate, color, particle shape, iodine absorption curve, solubility and swcUing ability, water-capacity of the treated plantain resistant starch. The results of experiments indicated that RS retention rams were reduced by the high temperature dry heating, moisture heating and microwave heating treatments; moisture heating and microwave heating treatments wcrc not benefit for the color protection. The polarized light was weakened and the position of maximum absorption peaks of the iodine absorption curve was not changed by these three ways of heat treatments. Starch solubility was reduced by dry and moisture heating treatments, while increased by microwave heating treatments. Swelling ability was reduced by dry heating trcatments, increased by microwave heating treatments, and was not changed significantly by moisture heating treatments.

关 键 词： 干热 湿热 微波加热 大蕉 理化性质

领　　域： [轻工技术与工程] [轻工技术与工程]