蒸煮-老化预处理对炒制青稞粉理化性质及体外淀粉消化的影响

王钰麟,雷琳,熊文文,叶发银,赵国华

Effects of Steaming-Retrogradation Pretreatment on Physicochemical Properties and in Vitro Starch Digestibility of the Roasted Highland Barley Flour

WANG YuLin,LEI Lin,XIONG WenWen,YE FaYin,ZHAO GuoHua

表2 蒸煮-老化预处理对炒制青稞粉短程分子有序结构的影响

Table 2 Effects of steaming-retrogradation on the short-range molecular orders of the roasted highland barley

样品 Sample 1047/1022 cm-1 480 cm-1半峰全宽 Full width at half peak of 480 cm-1 生青稞粉 Raw highland barley flour 0.87±0.01a 16.59±0.38d 0-Roasted 0.61±0.02c 22.01±0.34a 6-Roasted 0.77±0.09b 20.96±1.62ab 12-Roasted 0.77±0.08b 20.13±0.57b 18-Roasted 0.83±0.00ab 19.66±0.09bc 24-Roasted 0.85±0.01a 18.64±0.43cd