【作者】 郭泽镔； 曾绍校； 郑宝东；

【Author】 Guo Zebin;Zeng Shaoxiao;Zheng Baodong;College of Food Science,Fujian Agriculture and Forestry University;

【机构】 福建农林大学食品科学学院；

【摘要】 本文采用电子扫描显微镜(SEM)、激光粒度分析仪、X-射线衍射仪、快速粘度仪(RVA)和差示扫描量热仪(DSC)研究了莲子淀粉乳悬浮液(质量分数15%)在不同超高压压力(100-600 MPa)条件下处理30min后颗粒结构和糊化特性的变化规律。电子扫描显微镜和激光粒度分析仪研究结果表明,莲子淀粉乳经超高压处理后的颗粒形貌和粒径分布发生一定程度的改变,莲子淀粉乳经600 MPa压力处理后淀粉颗粒发生崩溃,产生糊化现象;莲子淀粉乳经超高压处理后淀粉的X-射线衍射图谱由C-型向B-型转变。差示扫描量热仪研究结果表明,莲子淀粉的糊化温度和热焓值均随着超高压处理压力的增加而显著下降。快速黏度仪研究结果表明,超高压处理可以显著提高莲子淀粉糊的峰值黏度、谷黏度和最终黏度,而降低淀粉糊的崩解值和回生值。研究结果表明,一定程度的高压处理可以达到改性莲子淀粉的目的。更多还原

【Abstract】 Lotus seed starch-water mixtures(15%) were subjected to ultra-high pressures(UHP;100-600MPa) for 30 min.The effects of pressure treatment on the structural and pasting properties of starch were investigated using scanning electron microscopy(SEM),laser diffraction particle size analyzer,X-ray diffractometer,rapid visco analyzer(RVA),and differential scanning calorimeter(DSC).The SEM and laser diffraction particle size analysis revealed that UHP treatment affected the shape and size distribution of starch granules.The morphological structure of starch was completely destroyed at 600 MPa,indicating complete gelatinization.X-ray diffraction analyses revealed that UHP treatment converted native starch(Ctype) to a B-type pattern.The DSC results indicated a reduction in gelatinization temperatures and gelatinization enthalpy with increasing pressure treatment.The RVA viscograms revealed that UHP-treated starch had increased paste viscosity,peak time,and pasting temperatures and decreased breakdown and setback viscosity compared to native starch.The research showed that a certain degree of ultra high pressure treatment can achieve the purpose of lotus seed starch modification.更多还原