Research On Starch Prorerties Of Corn Noodle

This paper studied the influences of Lactic acid bacteria fermentation to thephysicochemical properties of corn flour and the noodles made by modified corn flour,studied the effect of content of starch, amylose and the pasting properties of starch to thequalities of the corn noodles and the aging properties of corn noodles were researched. Theresults showed as follows:(1)Protein, fatty, ashes contents decreased, but starch and amylase contents increasedafter modified. The swelling power and water-holding capacity improved, and the propertiesof gel were improved. The optimum modification condition was obtained through singlefactor experiments and orthogonal experiments. They were as following: inoculationamount10%, fermentation time18h, temperature40℃, pH6.5, the gel strength of productis the biggest on the conditions.(2) The particle characteristics after modified:Through the scanning of electron microscopy,with fermentation, the average particle size of corn flour granules decreased and the granulesize tends to evenly. The corn protein bonding degree becomes weak and the starch gets tobe released. Fermentation did not affect the polarization cross of starch granules. X-raydiffraction analysis results indicated that lactobacillus fermentation doesn.t change the typeof the crystal, but the crystalline region proportion of starch had a slight increase.(3) The gelatinization properties after modified:There was a clear peak and minimum valuesof the gelatinization curve of the corn flour after lactobacillus fermentation.The pastingtemperature and peak time were advanced,the peak viscosity and breakdown and setbackincreased of the modified corn flour. DSC research showed that the pasting temperature ofthe corn flour after fermentation decreased, the corn flour was easier gelatinization and theenthalpy of gelatinization increased.(4)The noodles that made of modified corn flour were of better hardness, flexibility,chewiness and resilience.The average particle size of corn flour became smaller afterfermentation on the basis of discussing the mechanism of fermentation.As starch,proteinand fat combined loosely, the starch was released and in favour of gelatinization.The increase of amylose also made it better to embed the dispersed phase amylopectinwith more moisture, so that the corn noodles were richer viscoelastic.(5)The corn noodles that made of corn flour with higher content of starch and amylose were of better hardness, flexibility, chewiness and resilience and that made of corn flour withlower pasting temperature,peak viscosity and larger damage value were of better quality.Thegelatinization properties of corn flour and the quality of corn noodles positively correlated.