Inhibition Of Photons On Starch Retrogradated Mechanism Prelominary Study

Flour products have always been favored by consumers of staple food,but they are prone to retrogradation phenomenon during storage,some of the high starch content of food is more even,the emergence of hard,dregs,resulting in decreased taste.To solve this retrogradated problem,people come up with various ways to achieve the inhibition of starch retrogradation.Wheat starch as raw material,which has been gelatinizized 4? for 20 d were stored in low temperature incubator installed with photons equipment and the general low temperature incubator respectively,measuring the moisture content of starch gel,texture characteristics,digestion characteristics change and other indicators,this thesis to study the influence of photons of wheat starch gels.The results are as follows:(1)Wheat starch gel after storage 20 d,the moisture content of the wheat starch gel control group,hardness,elasticity,cohesiveness,chewiness,resilience,fast digestion of starch content,slowly digestible starch content was 53.47±1.06,36.485±1.003 g,0.126±0.024,0.155±0.012,41.729±0.772,0.026±0.001,55.67±2.1%,28.94±0.8%,photon group were 54.70±0.27,31.881±0.391 g,0.174±0.015,0.187±0.013,37.242±0.608,0.059±0.009,63.91±2.9%,23.05±0.6%.Changes of each photon index of starch gel group in comparison with the control group,the results were significantly different.It shows that photon preservation technology can effectively improve the quality of wheat starch gels.(2)Using Differential Scanning Calorimeter,Rapid Viscosity Analyzer,X-Ray Diffraction,Fourier Transform Infrared Spectroscopy combined with Texture Tnalysis speculate the mechanism of photon can inhibit starch retrogradation.The results are:wheat starch storage 20d,the control grop's setback,enthalpy,crystallinity was 1398±45.1,243.20±0.98 J/g 19.47±0.25,photon group were 1208±33.3,233.23±3.54 J/g,17.23±0.35.Changes of each photon index of starch gel group in comparison with the control group,the results were significantly different.The peak intensity ratio at(995/1020)cm-1 and(1045/1020)cm-1 of control grou)are 1.7187,1.4492,photon group are 1.5416,1.1850.The above results show that the photons can inhibit regenerative of wheat starch gel.It speculated that photons have a certain impact on starch system in the presence of internal moisture and binding force,to inhibit starch retrogradation purposes.(3)On the basis of photons can inhibit wheat starch gel retrogradation,using Texture Analyzer and Differential Scanning Calorimetry analysis the preservation effect of photon on steamed bread.Study results:After steamed bread storaging 10d,the control group hardness,elasticity,cohesiveness,resilience,enthalpy values were 325.597±0.609 g,2.056±0.380,1.350±0.560,0.918±0.350,189.48±0.78 J/g,photon group were 309.254±0.979 g,5.125±0.441,3.411±0.550,2.144±0.385,182.65±1.43 J/g,Changes of each photon index of starch gel group in comparison with the control group,the results were significantly different These results indicate that photons can be better to keep the eating quality of bread,to extend the shelf life of bread to 25 d.It speculated that the presence of photons suppression of starch retrogradation,it may be the presence of photons affecting substances other than starch in steamed bread.