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针对天然甜荞淀粉(natural sweet buckwheat starch, NS)存在的溶解性差、易老化等应用缺陷，研究重复湿热处理(repeated heat-moisture treatment, RHMT)与重复退火(repeated annealing, RANN)处理对其糊化性质、流变特性及结构的影响。结果表明：2种处理均显著提高了NS的糊化温度，并降低了峰值黏度、谷值黏度、最终黏度和崩减值，其中RANN处理对NS糊化性质的影响整体弱于RHMT。流变学分析显示，RHMT样品具有更高的表观黏度、储能模量、损耗模量及损耗因子，但蠕变应变与恢复率较低。结构分析表明，2种处理均未改变NS的A型结晶结构，但RHMT使NS相对结晶度下降，RANN处理则使NS相对结晶度呈先升后降趋势；微观形貌上，RHMT引起NS表面出现团聚、黏结和凹坑，而RANN处理仅在长时间处理后出现微孔。
Abstract：To address the application defects of natural sweet buckwheat starch(NS), such as poor solubility and high retrogradation tendency, the effects of repeated heat-moisture treatment(RHMT) and repeated annealing(RANN) treatmeat on its pasting properties, rheological characteristics, and structure were investigated. The results showed that both treatments significantly increased the gelatinization temperature of NS, while reducing its peak viscosity, trough viscosity, final viscosity, and breakdown viscosity. The impact of RANN treatmeat on the pasting properties of NS was generally weaker than that of RHMT. Rheological analysis revealed that the RHMT samples exhibited higher apparent viscosity, storage modulus, loss modulus, and loss factor, but lower creep strain and recovery rates.Structural analysis indicated that neither treatment altered the A-type crystalline structure of NS. However, RHMT reduced the relative crystallinity of NS, whereas RANN treatmeat first increased and then decreased it. In terms of micromorphology, RHMT caused surface agglomeration, adhesion, and pitting in NS, while RANN treatmeat only induced micropores after prolonged treatment.
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基本信息:
中图分类号:TS231
引用信息:
[1]丁燕,晁岱岩,贾馨,等.重复湿热与退火处理对甜荞淀粉理化性质及结构的影响[J].粮食与油脂,2026,39(04):44-53.
基金信息:
山西省高等学校科技创新项目(2024L560); 山西省职业教育教学改革与实践研究项目(202403022); 临汾市重点研发计划项目(2418)
2026-04-10
2026-04-10