玉米、馬鈴薯和甘薯淀粉是世界食品工業(yè)中重要和常用的原料,如在無(wú)麩質(zhì)食品中的應(yīng)用。然而,天然淀粉的結(jié)構(gòu)與性質(zhì)限制了其應(yīng)用潛力。作為一種非熱物理改性技術(shù),高靜水壓已成功用于延長(zhǎng)新鮮和加工食品的貨架期,且對(duì)其感官品質(zhì)、營(yíng)養(yǎng)價(jià)值和香氣成分的影響很小,受到了研究人員和食品工業(yè)界的廣泛關(guān)注。然而,目前還沒(méi)有關(guān)于高靜水壓處理對(duì)玉米、馬鈴薯和甘薯淀粉特性影響的比較研究,以及高靜水壓處理淀粉在無(wú)麩質(zhì)模型面團(tuán)中的應(yīng)用研究。本課題研究了高靜水壓對(duì)玉米、馬鈴薯和甘薯淀粉物化、熱特性和結(jié)構(gòu)特性的影響。在此基礎(chǔ)上,研究了高靜水壓處理淀粉和添加不同糖對(duì)無(wú)麩質(zhì)模型面團(tuán)熱機(jī)械學(xué)、流變學(xué)和微觀結(jié)構(gòu)的影響,以期揭示高靜水壓處理淀粉影響無(wú)麩質(zhì)模型面團(tuán)產(chǎn)氣持氣性能的可能機(jī)理。具體研究結(jié)果如下:（1）高靜水壓處理（100、300和500 MPa,25℃下處理15和30 min）對(duì)玉米、馬鈴薯和甘薯淀粉（20%,w/w）的物化、熱特性和結(jié)構(gòu)特性有顯著影響。高靜水壓處理后,三種淀粉的直鏈淀粉和破損淀粉含量均有所增加,但溶解度和膨脹勢(shì)均降低。玉米淀粉的熱力學(xué)性質(zhì)與馬鈴薯淀粉、甘薯淀粉有顯著差異。500 MPa處理的玉米淀粉完全糊化,粒... 

【文章來(lái)源】：中國(guó)農(nóng)業(yè)科學(xué)院北京市

【文章頁(yè)數(shù)】：98 頁(yè)

【學(xué)位級(jí)別】：博士

【文章目錄】：
附件
摘要
abstract
Abbreviation
CHAPTER 1 INTRODUCTION
    1.1 Dough
        1.1.1 Gluten contained dough
        1.1.2 Gluten-free dough
    1.2 Starch in gluten-free dough
        1.2.1 Native starch in gluten-free model dough
        1.2.2 Modified starch in gluten-free model dough
    1.3 Effect of HHP treated starch on processing performance of gluten-free model dough
        1.3.1 Effect of HHP treated starch on thermomechanical properties of gluten-free model dough
        1.3.2 Effect of HHP treated starch on rheological properties of gluten-free model dough
        1.3.3 Effect of HHP treated starch on fermentation properties in gluten-free model dough
        1.3.4 Effect of HHP treated starch on water mobility in gluten-free model dough
    1.4 Effect of different ingredients on structure and properties of gluten-free model dough
        1.4.1 Hydroxypropylmethylcellulose（HPMC）
        1.4.2 Egg white protein（EWP）
        1.4.3 Sugars
    1.5 Aim and content of research
        1.5.1 Aim
        1.5.2 Research content
        1.5.3 Technical road map
CHAPTER 2 Comparative study of the effects of high hydrostatic pressure on physicochemical,thermal and structural properties of maize,potato and sweet potato starches
    2.1 Introduction
        2.1.1 Materials
        2.1.2 HHP treatment
        2.1.3 Amylose content
        2.1.4 Damaged starch content
        2.1.5 Particle size distribution
        2.1.6 Solubility and Swelling Power
        2.1.7 Thermal properties
        2.1.8 Pasting properties
        2.1.9 Microstructure
        2.1.10 X–ray diffraction（XRD）
        2.1.11 Fourier Transform Infrared Spectroscopy（FTIR）
        2.1.12 Statistical Analysis
    2.2 Results and Discussion
        2.2.1 Amylose content
        2.2.2 Damaged starch content
        2.2.3 Particle size distribution
        2.2.4 Solubility and swelling power
        2.2.5 Thermal properties
        2.2.6 Pasting properties
        2.2.7 Microstructure
        2.2.8 XRD pattern
        2.2.9 Fourier Transform Infrared Spectroscopy（FTIR）
    2.3 Conclusion
CHAPTER 3 Effect of high hydrostatic pressure treated starches on thermomechanical,rheological and microstructural properties of gluten-free model dough
    3.1 Introduction
    3.2 Materials and methods
        3.2.1 Materials
        3.2.2 HHP treatment
        3.2.3 Starch model dough preparation
        3.2.4 Thermomechanical properties
        3.2.5 Rheological properties
        3.2.6 Rheofermentation properties
        3.2.7 Water mobility
        3.2.8 Microstructure
    3.3 Results and discussion
        3.3.1 Thermomechanical properties
        3.3.2 Rheofermentation properties
        3.3.3 Rheological Properties
        3.3.4 Water mobility
        3.3.5 Microstructure
    3.4 Conclusion
CHAPTER 4 Effect of sucrose,trehalose,maltose and xylose on rheology,water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches
    4.1 Introduction
    4.2 Materials and Methods
        4.2.1 Materials
        4.2.2 HHP treatment
        4.2.3 Starch model dough preparation
        4.2.4 Rheological properties
        4.2.5 Rheofermentation properties
        4.2.6 Water mobility
        4.2.7 Dough microstructures
    4.3 Results and discussion
        4.3.1 Dynamic rheological properties
        4.3.2 Rheofermentation properties
        4.3.3 Water mobility
        4.3.4 Microstructure
    4.4 Conclusion
CHAPTER 5 OVERALL CONCLUSION AND RECOMMENDATION
    5.1 Conclusion
    5.2 Recommendations
Bibliography
Acknowledgement
Resume
PUBLICATIONS


【參考文獻(xiàn)】：
期刊論文
[1]乳糜瀉研究進(jìn)展[J]. 袁娟麗,蔣旭,胡帥,高金燕,陳紅兵.  食品安全質(zhì)量檢測(cè)學(xué)報(bào). 2015(11)



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