冯田田,刘宁,王思颖,温沐潮,赵凯

• 1:哈尔滨商业大学食品工程学院
• 2:上海壹佰米网络科技有限公司
• 3:威海紫光科技园有限公司

摘要(Abstract)：

实验采用湿热处理方式对扁豆淀粉进行改性，研究湿热改性扁豆淀粉的最佳工艺以及湿热处理对淀粉结构及理化特性的影响。以淀粉水分含量、反应温度、反应时间作为影响因素，以抗性淀粉含量为评价指标，通过单因素实验和响应面实验得到最佳改性条件。采用傅里叶红外光谱、X-射线衍射、扫描电镜、快速黏度分析仪等对湿热改性前后的淀粉结构及理化性质进行测定。湿热处理后扁豆淀粉的晶型保持原有的A型、结晶度升高，颗粒形貌无显著改变，仍维持颗粒态，糊化温度、溶解度、吸水率升高，抗老化性、冻融稳定性增强，透光率、黏度、膨胀力、吸油率下降。该研究结果可为扁豆淀粉及其相关调味品的开发奠定理论基础。

关键词(KeyWords)： 湿热处理;扁豆淀粉;响应面法

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省自然基金引导项目(JJ2020LH0512);; 哈尔滨商业大学本科教学领军人才培养计划项目(201905)

作者(Author): 冯田田,刘宁,王思颖,温沐潮,赵凯

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