The objective of this study was to investigate the effects of drying methods (tempering–10 min, tempering–30 min, fixed‐bed, and infrared radiation) and drying air temperature (70 °C and 90 °C) on proteins, thermal, and pasting properties of white floury corn. When proteins were extracted with sodium dodecyl sulfate (SDS) only, the grains dried at 90 °C in the tempering–10 min and tempering–30 min methods showed higher absorbance on β‐glutelin fraction. Regardless of the drying method, increasing the drying temperature from 70 °C to 90 °C reduced soluble protein, peak viscosity, breakdown, final viscosity, and setback. In both temperatures, a higher gelatinization enthalpy (∆H) of corn flour was observed in the tempering–10 min. The fixed‐bed drying method (70 °C and 90 °C) resulted in higher soluble protein, lipase activity, peak viscosity, and breakdown, and lower acidity compared to other methods.

中文翻译：

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干燥方法和温度对白面粉玉米蛋白质，糊化和热性能的影响

这项研究的目的是研究干燥方法（回火– 10分钟，回火– 30分钟，固定床和红外辐射）和干燥空气温度（70°C和90°C）对蛋白质，热，和白色面粉玉米的粘贴特性。仅使用十二烷基硫酸钠（SDS）提取蛋白质时，在90°C的温度回火– 10分钟和30°C的回火下，谷物干燥后对β-谷蛋白的吸收率更高。无论采用哪种干燥方法，将干燥温度从70°C升高至90°C都会降低可溶性蛋白，峰粘度，分解度，最终粘度和缩水。在这两个温度下，在回火至10分钟内都观察到较高的玉米粉糊化焓（∆H）。固定床干燥方法（70°C和90°C）可产生更高的可溶性蛋白，脂肪酶活性，峰值粘度，