食品与发酵工业 >

2023 , Vol. 49 >Issue 1: 222 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029376

研究报告

六种处理方式对慈姑淀粉理化性质的影响

  • 戢得蓉 ,
  • 雷敏 ,
  • 段丽丽 ,
  • 乔明锋 ,
  • 李梦 ,
  • 席婉婷
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  • 1(四川旅游学院 食品学院,四川 成都,610100)
    2(沈阳农业大学 食品学院,辽宁 沈阳,110866)
第一作者：硕士,讲师(乔明锋副研究员为通信作者,E-mail:84564650@qq.com)

收稿日期: 2021-09-25

  修回日期: 2021-11-17

  网络出版日期: 2023-02-14

基金资助

四川旅游学院校级重点科研项目(19SCTUZZ04);四川旅游学院科研创新团队基金项目(2018SCTUTD05)

收起

Physicochemical properties of six modified arrowhead starches

  • JI Derong ,
  • LEI Min ,
  • DUAN Lili ,
  • QIAO Mingfeng ,
  • LI Meng ,
  • XI Wanting
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  • 1(College of Food and Technology, Sichuan Tourism College, Chengdu 610100, China)
    2(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)

Received date: 2021-09-25

  Revised date: 2021-11-17

  Online published: 2023-02-14

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摘要

为了提高慈姑淀粉的利用率,采用微波、苹果酸、盐酸、三偏磷酸钠、α-淀粉酶、乙酸酐6种不同改性方法对慈姑淀粉进行改性,并对改性后淀粉的理化特性进行了分析。结果表明:与原淀粉相比,6种处理后的慈姑淀粉均属于A型晶体结构;微波处理后的慈姑淀粉颗粒抱团成为较大颗粒,直链淀粉的相对含量增加,透明度、析水率、溶解度和膨胀度均低于原淀粉;苹果酸处理的慈姑淀粉颗粒破碎明显,透明度及膨润度降低,溶解度和直链淀粉相对含量升高;盐酸处理的慈姑淀粉颗粒出现凹坑和空洞,直链淀粉相对含量增加,凝沉性、析水率及糊化峰值温度提高,淀粉中有基团—Cl接入;三偏磷酸钠处理的慈姑淀粉颗粒出现裂纹,透明度、溶解度及膨润度降低,其糊化特性温度和焓值升高,羟基发生缔合明显;α-淀粉酶处理的慈姑淀粉颗粒表面粗糙,出现大量的凹陷,凝沉性和透明度升高,直链淀粉的相对含量降低,1 047/1 022的比值比原淀粉大,其结构更加短程有序;乙酸酐处理的慈姑淀粉颗粒表面部分出现孔洞,晶型结构没有发生改变,直链淀粉相对含量、溶解度和透明度升高,膨润度降低。综上,不同的处理方法对慈姑淀粉的理化性质影响不同,根据应用需求,可选择对应特性的改性慈姑淀粉进行应用研究。

关键词： 慈姑淀粉; 变性淀粉; 理化指标; 结晶度; 扫描电镜

本文引用格式

戢得蓉 , 雷敏 , 段丽丽 , 乔明锋 , 李梦 , 席婉婷 . 六种处理方式对慈姑淀粉理化性质的影响[J]. 食品与发酵工业, 2023 , 49(1) : 222 -229 . DOI: 10.13995/j.cnki.11-1802/ts.029376

Abstract

To improve the possibility of arrowhead starch, six modified arrowhead starch were prepared by microwave, malic acid, hydrochloric acid, sodium trimetaphosphate, α-amylase, and acetic anhydride and analyzed with physical and chemical properties. Results showed that all the six modified arrowhead starch belonged to A-type crystal structure. Under microwave treatment, the starch granules agglomerated into larger granules, the amylose content increased. The transparency, water absorption rate, solubility, and expansion were decreased. The granules of arrowhead starch which treated with malic acid were broken obviously, the transparency and swelling degree were decreased, and the solubility and relative content of amylose were increased. There were pits and cavities in arrowhead starch granules which treated with hydrochloric acid, the relative content of amylose, the coagulability, water precipitation rate, and gelatinization peak temperature increased, and a new group —Cl formation. After being treated with sodium trimetaphosphate, the starch had cracks and its transparency, solubility and swelling decreased, while gelatinization temperature and enthalpy increased. The surface of arrowhead starch particles treated by α-amylase was coarse and had a large number of depressions, which had higher coagulability and transparency and lower content of amylose. The ratio of 1 047/1 022 cm-1 was larger which showed a shorter and orderly structure. The crystal structure of the acetic anhydride arrowhead starch had not changed. And the relative content of amylose, solubility and transparency were higher, but lower expansion. Different treatments had different effects on the physical and chemical properties of arrowhead starch. According to the application requirements, the modified arrowhead starch with corresponding characteristics was selected for applied research.

Key words： arrowhead starch; modified starch; physicochemical index; crystallinity; scanning electron microscope

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