食品与发酵工业 >

2019 , Vol. 45 >Issue 17: 194 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020687

生产与科研应用

酸处理对芭蕉芋淀粉功能特性的影响

  • 余子香 ,
  • 迪珂君 ,
  • 刘冠汶 ,
  • 陈厚荣 ,
  • 张甫生
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  • 1 (西南大学 食品科学学院,重庆,400715)
    2 (国家级食品科学与工程实验教学示范中心(西南大学),重庆,400715)
本科生(张甫生副教授为通讯作者,E-mail: zfsswu@163.com)。

收稿日期: 2019-03-28

  网络出版日期: 2019-10-24

基金资助

重庆市自然科学基金项目(cstc2018jcyjAX0002);西南大学科研基金项目(GZRY20170058)

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Effects of acid treatment on functional properties of Canna edulis Ker starch

  • YU Zixiang ,
  • DI Kejun ,
  • LIU Guanwen ,
  • CHEN Hourong ,
  • ZHANG Fusheng
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  • 1 (College of Food Science, Southwest University, Chongqing 400715, China)
    2 (National Food Science and Engineering Experimental Teaching Demonstration Center, (Southwest University),Chongqing 400715, China)

Received date: 2019-03-28

  Online published: 2019-10-24

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摘要

为探讨不同浓度及时间酸处理对芭蕉芋淀粉功能特性的影响,对酸处理后芭蕉芋淀粉的透明度、凝沉性、冻融稳定性、质构特性、糊化特性及颗粒形貌进行测定。经质量分数为4.0%~5.0%酸处理的透明度提升最大且凝沉性、冻融稳定性及糊化特征黏度降低最多,峰值黏度甚至较原淀粉下降97.24%~97.40%,而质构特性在3.0%~5.0%浓度下下降较多;时间在0.25~1.0 h变化明显,透明度较原淀粉增大20.61%~45.04%,其他指标均减小。此外,扫描电镜结果显示,酸水解对淀粉颗粒形貌的破坏作用不明显,说明酸优先水解淀粉颗粒内部结构,显著改变其功能特性,其几乎不破坏外围的空间结构维持了淀粉颗粒外在形貌。酸处理可显著改变芭蕉芋淀粉功能特性,拓宽其在粉丝、胶质糖等食品中的应用。

关键词： 芭蕉芋淀粉; 酸水解; 功能特性; 颗粒形貌

本文引用格式

余子香 , 迪珂君 , 刘冠汶 , 陈厚荣 , 张甫生 . 酸处理对芭蕉芋淀粉功能特性的影响[J]. 食品与发酵工业, 2019 , 45(17) : 194 -200 . DOI: 10.13995/j.cnki.11-1802/ts.020687

Abstract

To evaluate the effects of acid treatment at different concentrations and time on the functional properties of Canna edulis Ker starch, the transparency, clotting property, freeze-thaw stability, texture characteristics, gelatinization properties and particle morphology of the starch were determined. At the concentration of 4.0%-5.0%, the transparency increased the most, while the condensation, freeze-thaw stability and gelatinization characteristic viscosity decreased the most, and the peak viscosity was even 97.24%-97.40% lower than the original starch. The texture index of 3.0%-5.0% acid-treated starch decreased the most. Moreover, the transparency increased by 20.61%-45.04% in the time range of 0.25-1.0 h, while other indexes decreased. In addition, scanning electron microscopy showed that the morphology of starch granules was not significantly damaged by acid hydrolysis, indicating that the preferential hydrolysis inside the granules significantly changed the functional properties of starch, but the unbroken spatial structure of the granules maintained the external appearance of starch granules. Overall, acid treatment can significantly change the functional properties of Canna edulis Ker starch, which is conducive to its expanded application in food such as vermicelli and gum candy.

Key words： Canna edulis Ker starch; acid treatment; functional nature; particle morphology

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