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1 6 4 Vol. 6 No Journal of Food Safety and Quality Apr., 2015 徐忠 *, 刘雪唯, 王志鹏, 徐巧娇, 赵丹 (, ) 摘要 : 目的, 方法,,,, 结果,, 结论, 关键词 : ; ; ; ; Study on gelatinization properties of high amylose corn starch XU Zhong *, LIU Xue-Wei, WANG Zhi-Peng, XU Qiao-Jiao, ZHAO Dan (College of Food Engineering, Harbin University of Commerce, Harbin , China) ABSTRACT: Objective The effect of water bath heating, microwave heating and high pressure heating on the gelatinization properties of high amylase corn starch were studied, the theoretical basis for further study on development and application of high amylase corn starch were provided. Methods High amylase corn starch based starch paste was prepared under excessive water by water bath heating, microwave heating and high pressure heating method, the variation rules of the blue value and enzyme hydrolysability of high amylase corn starch as the increase of gelatinization time under different temperature and microwave power were studied. Results Blue value and enzyme hydrolysability of high amylase corn starch prepared by water bath heating, microwave heating and high pressure heating increased as the prolong of heating time during gelatinization. the blue value and enzyme hydrolysability of high amylase corn starch paste prepared by microwave were lower than those by high pressure heating, and higher than those by water bath heating, and the gelatinization rate of starch prepared by microwave was faster than that by water bath heating and that by high pressure heating. Conclusion The gelatinization effect and degree of starch prepared were better by high pressure heating, which was a good method to make high amylase corn starch gelatinized entirely. KEY WORDS: high amylase corn starch; paste property; water bath; microwave; high pressure 基金项目 : (2010td04) Fund: Supported by Science and Technology Innovation Team Building Project in Heilongjiang Province (2010td04) * 通讯作者 :,, xuzhong2009@163.com *Corresponding author: XU Zhong, Professor, College of Food Engineering, Harbin University of Commerce, Harbin , China. xuzhong2009@163.com

2 引言,, [1],, [1],,,, [2-3] [4-5] [6] [7] [8-9] [10-12],, [13-14] [15-17],, 2 材料与方法 2.1 材料与试剂 : α-, ;, ; 3,5-, ;, ;, ;, ;, ;, 2.2 仪器与设备 LDZX-30KBS, ; G80F23DCN3L-F7, ; HWS-24, ; HZS-H, ; V-5000, ;, ; DHG-9123A, ; ALC-110.4, ; LD4-2A, 2.3 实验方法水浴法制备淀粉糊 0.20 g 100, 20 ml 1, ( ) (5 min 10 min 15 min 20 min 25 min 30 min),, 微波法制备淀粉糊 100, 1, ( ),, (480 W 640 W 800 W), (1 min 2 min 3 min 4 min 5 min 6 min 7 min 8 min),,, 高压法制备淀粉糊 100, 1,,, ( ) (5 min 10 min 15 min 20 min 25 min 30 min),, 淀粉糊碘兰值的测定 50 ml,, 10 ml 0.5 ml 0.5 ml30% HCl 30 ml 50 ml, 50 ml,, 15 min, 600 nm, 淀粉糊酶解力的测定 2 ml5% α-, min, 1 mol/l HCl 1 ml, 50 ml,, 6, 1 ml 1 ml DNS 25 ml, 5 min,, 10 ml, 540 nm,

3 4, : 结果与分析 3.1 淀粉糊化过程碘兰值的变化,,,,,,,,, 1~3 (480 W 640 W),,, 800 W,,, 3,, ,,, 120,,, 1-3,, 100, 800 W,, 120, 1 Fig. 1 Changes of the blue value of high amylose corn starch by water bath heating process 3 Fig. 3 Changes of the blue value of high amylose corn starch by high pressure heating process 3.2 淀粉糊化过程酶解力的变化 4~6 2 Fig. 2 Changes of the blue value of high amylose corn starch by microwave heating process 1, ,,,,, ,,, 2,, 4 Fig. 4 Changes of the enzyme hydrolysability of high amylose corn starch by water bath heating process

4 ~25 min, ; 25~30 min, 4-6,, 120,,, 5 Fig. 5 Changes of the enzyme hydrolysability of high amylose corn starch by microwave heating process 6 Fig. 6 Changes of the enzyme hydrolysability of high amylose corn starch by high pressure heating process, 4~6,, 4,, , 5 min,, 5~25 min,, 25~30 min,, 5,,,, 1 min, ; 1~7 min, ; 7~8 min, 6,, ,, 120,, , 5 min,, ; 4 结论,,,,,,,,,, 参考文献 [1]. [D]. :, Guo C. Strategies of the corn industry in heilongjiang province[d]. Harbin: Northeast Agricultural University, [2]. [M]. :, Zhao K. Non-chemically modified technology of starch [M]. Beijing: Chemical Industry Press, [3] Matveeva YI, Soestc JJ, Niemand C, et al. The relationship between thermodynamic and structural properties of low and high amylose maize starches [J]. Carbohyd Polym, 2001, 44: [4] Singh M, Byars JA. Jet-cooked high amylose corn starch and shortening composites for use in cake icings [J]. J Food Sci, 2011, 76(8): [5] Alka S, Baljeet SY, Ritika. Resistant starch: physiological roles and food applications [J]. Food Rev Int, 2008, 24: [6],,. - [J]., 2014, 6(13): Tang MM, Han XM, Deng Y. Synthesis of starch phosphate carbamate and application in papermaking [J]. Paper and Paper Making, 2014, 6(13):

5 4, : 1433 [7] Lemieuxa M, Gosselinb P, Mateescua MA. Carboxymethyl high amylose starch as excipient for controlled drug release: Mechanistic study and the influence of degree of substitution [J]. Int J Pharm, 2009, 30(8): [8] Bajpai SK, Navin C, Ruchi L. Water vapor permeation and antimicrobial properties of sago starch based films formed via microwave irradiation [J]. Int Food Res J, 2011, 18: [9],,. - [J]., 2010, 31(3): Xu MD, Liu HM, Zeng LJ. Study on effects of murphystarch-chitosan blend films on dongzao jujube [J]. Food Res Dev, 2010, 31(3): [10],,. /PVA [J]., 2008, 36(2): Zou GX, Zou XL, Qu JP. Study on water resistance of starch/pva biodegradable plastics [J]. Plastics Sci Technol, 2008, 36(2): [11],,. /PVA [J]., 2010, 7: Wang CG, Xu WB, Zhou ZF. Producing of high amylose/pva composite film [J]. Biodegradable Mater, 2010, 7: [12] Hye RP, Sung HC, Yeon HY, et al. Properties of starch/pva blend films containing citric acid as additive [J]. J Polym Environ, 2005, 13(4): [13] Palav T, Seetharaman. Mechanism of starch gelatinization and Polymer leaching during microwave heating. Carbohyd Polym, 2006, 65: [14] Lares M, Perez E. Determination of the mineral fraetion and rheologieal properties of microwave modified starch from Canna Edulis[J]. Plant Food Hum Nutr, 2006, 61: [15],,. [J]., 2003, 19 (1): Zhao SM, Xiong SB, Yu LL. Study on the retrogradation kinetics of rice starch paste [J]. Transactions of the CSAE, 2003, 19 (1): [16] Liu HS, Liu Y, Xie FW, et al. Gelatinization of corn starch with different amylose/amylopectin content [J]. Carbohyd Polym, 2006: 1 7. [17],,,. [J]., 2006, 27(12): Xu YL, Cheng XX, Chen JF, et al. Study on the gelatinization characteristics of rice starch by microwave [J]. Sci Technol Food Ind, 2006, 27(12): 作者简介 ( 责任编辑 : 白洪健 ) 徐忠, 教授, 主要研究方向为淀粉化学及加工技术 xuzhong2009@163.com

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