| 微波的热与非热效应对淀粉性质的影响 |
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| 引用本文： | 刘昊,顾丰颖,刘子毅,王博伦,张帆,杨婷婷,王锋.微波的热与非热效应对淀粉性质的影响[J].核农学报,2020,34(2):363-369. |
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| 作者姓名： | 刘昊 顾丰颖 刘子毅 王博伦 张帆 杨婷婷 王锋 |
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| 作者单位： | 中国农业科学院农产品加工研究所/农业农村部农产品加工综合性重点实验室,北京 100193 |
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| 基金项目： | 创新工程项目;国家重点实验室开放基金;国家自然科学基金 |
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| 摘 要： | 微波是波长微小的电磁波,具有很强的介质穿透能力,可实现物料内外的同时升温。在利用微波熟化淀粉类食品时,具有热效率高、可控性强、设备占地小等优点。本文介绍了淀粉升温糊化过程中微波热效应和非热效应;总结了研究微波非热效应的几种新手段;比较了微波处理与热传导处理在淀粉升温糊化过程中,淀粉颗粒表观特征、晶体结构和分子结构的变化以及热学特性的差异;论述了微波处理淀粉乳中水的响应。本文为后续深入研究微波处理对食物中淀粉糊化的影响与微波糊化淀粉特性的开发利用提供了参考。
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| 关 键 词： | 微波热效应 微波非热效应 淀粉糊化 淀粉结构 |
| 收稿时间： | 2019-06-11 |
Effect of Thermal and Non-thermal Effects Under Microwave Treatment on Starch Properties |
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| LIU Hao,GU Fengying,LIU Ziyi,WANG Bolun,ZHANG Fan,YANG Tingting,WANG Feng.Effect of Thermal and Non-thermal Effects Under Microwave Treatment on Starch Properties[J].Acta Agriculturae Nucleatae Sinica,2020,34(2):363-369. |
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| Authors: | LIU Hao GU Fengying LIU Ziyi WANG Bolun ZHANG Fan YANG Tingting WANG Feng |
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| Institution: | Institute of Agro-products Processing Sciences and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193 |
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| Abstract: | As an electromagnetic wave of small wavelength, microwave has a strong medium penetrating ability, which increases the temperature of the internal and external materials at the same time. It has many advantages in treating starchy food, such as high thermal efficiency, strong controllability and space saving. This paper not only introduced the thermal and non-thermal of microwave effects during starch gelatinization, but also summarized new methods of studying microwave non-thermal effects. The differences in the properties was compares, including the appearance, the crystal structure, the molecular structure and thermal properties of starch between starch gelatinization with microwave and heat transfer treatment. The response of water in starch emulsion by microwave treatment also was discussed. This paper could provide a theoretical reference to the in-depth studies on the impact of microwave treatment on starch gelatinization in food as well as on the development and utilization of the microwave gelatinized of starch. |
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| Keywords: | microwave thermal effect microwave non-thermal effect starch gelatinization starch structure |
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