食品与发酵工业 >

2024 , Vol. 50 >Issue 6: 138 - 143

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034152

研究报告

超高压处理对“和尚头”小麦淀粉结构和特性的影响

  • 张晓萌 ,
  • 陈金凤 ,
  • 李建刚 ,
  • 陈瑞喜 ,
  • 周治屹 ,
  • 张盛贵
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  • 1(甘肃农业大学 理学院,甘肃 兰州,730070)
    2(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
第一作者:硕士研究生(张盛贵教授为通信作者,E-mail:zhangshenggui@gsau.edu.cn)

收稿日期: 2022-10-31

  修回日期: 2023-02-01

  网络出版日期: 2024-04-17

基金资助

中央引导地方科技发展专项(ZCYD-2020);甘肃农业大学优秀博士学位论文培育项目(YB2022002)

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Effect of ultra-high pressure treatment on starch structure and properties of Heshangtou wheat

  • ZHANG Xiaomeng ,
  • CHEN Jinfeng ,
  • LI Jiangang ,
  • CHEN Ruixi ,
  • ZHOU Zhiyi ,
  • ZHANG Shenggui
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  • 1(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2022-10-31

  Revised date: 2023-02-01

  Online published: 2024-04-17

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摘要

该文以西北特产的旱地“和尚头”小麦粉为材料,采用超高压处理对小麦淀粉进行改性,并研究改性淀粉的结构和特性。实验结果表明,与原淀粉相比,100~400 MPa处理下,小颗粒淀粉所占的比重增加(P<0.05),随着处理压力的增加,淀粉颗粒膨胀和聚集,粒径变大;400 MPa处理下的溶解度和膨胀度分别比原淀粉降低了27.32%和8.84%;100 MPa压力处理后,淀粉的TO、TP、TC及ΔH均显著下降(P<0.05),处理压力达到400 MPa以上,检测不到热力学相关数据,表明此条件下小麦淀粉可能完全凝胶化。综上,压力超过400 MPa时,改性淀粉的结构和特性变化显著。

关键词： 超高压处理; 小麦淀粉; 改性; 淀粉结构; 淀粉特性

本文引用格式

张晓萌 , 陈金凤 , 李建刚 , 陈瑞喜 , 周治屹 , 张盛贵 . 超高压处理对“和尚头”小麦淀粉结构和特性的影响[J]. 食品与发酵工业, 2024 , 50(6) : 138 -143 . DOI: 10.13995/j.cnki.11-1802/ts.034152

Abstract

In this paper, the special dryland Heshangtou wheat flour in Northwest China was used as the material to modify the wheat starch with ultra-high pressure equipment, and the structure and characteristics of the modified starch were studied.The experimental results showed that compared with the original starch, the proportion of small granule starch increased at 100-400 MPa (P<0.05).With the increase of treatment pressure, the starch particles expanded and gathered, and the particle size became larger.The solubility and swelling degree of 400 MPa treatment were 27.32% and 8.84% lower than that of raw starch, respectively.TO, TP, TC, and ΔH decreased significantly (P<0.05) and the treatment pressure reached more than 400 MPa.No thermodynamic data were detected, indicating that wheat starch might be completely gel under this condition.To sum up, the structure and properties of modified starch changed significantly when the ultra-high pressure exceeded 400 MPa.

Key words： ultra-high pressure; wheat starch; modification; starch structure; starch properties

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