食品与发酵工业 >

2024 , Vol. 50 >Issue 17: 284 - 293

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036989

研究报告

超高压处理对高直链和蜡质玉米淀粉复配体系的影响研究

  • 曹正文 ,
  • 胡荣 ,
  • 罗盛豪 ,
  • 郑炯 ,
  • 张甫生
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者：硕士研究生(张甫生副教授为通信作者,E-mail:zfsswu@163.com)

收稿日期: 2023-08-06

  修回日期: 2023-09-25

  网络出版日期: 2024-10-10

基金资助

重庆市自然科学基金项目(cstc2018jcyjAX0002)

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Study on the effect of high hydrostatic pressure treatment on high amylose and waxy corn starch compounding systems

  • CAO Zhengwen ,
  • HU Rong ,
  • LUO Shenghao ,
  • ZHENG Jiong ,
  • ZHANG Fusheng
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2023-08-06

  Revised date: 2023-09-25

  Online published: 2024-10-10

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摘要

不同直链/支链淀粉复配以及非热加工处理是改变淀粉理化性质的有效手段。为探讨超高压处理对高直链玉米淀粉和蜡质玉米淀粉复配体系的影响,该文以不同比例复配淀粉为研究对象,研究了超高压(600 MPa/30 min)处理前后其理化性质和结构变化。结果显示,随着蜡质玉米淀粉比例的增加,复配淀粉溶解度、黏度、假塑性增加;超高压处理使复配淀粉储能模量和损耗模量增加;超高压处理后高直链淀粉与蜡质淀粉复配比例为0∶5和2∶3时,其糊化温度分别降低了15.82 ℃和17.62 ℃;超高压处理后复配淀粉的相对结晶度、短程有序性降低,其中蜡质玉米淀粉颗粒破损严重,但高直链玉米淀粉颗粒较完整;体外消化结果表明超高压处理降低抗消化淀粉含量,显著提升了慢消化淀粉含量。因此,将不同直链淀粉含量的玉米淀粉复配并加以超高压处理,可作为一种淀粉物理改性的方式,其在淀粉基凝胶领域具有较高应用价值。

关键词： 高直链玉米淀粉; 蜡质玉米淀粉; 复配; 超高压处理; 结构; 理化性质

本文引用格式

曹正文 , 胡荣 , 罗盛豪 , 郑炯 , 张甫生 . 超高压处理对高直链和蜡质玉米淀粉复配体系的影响研究[J]. 食品与发酵工业, 2024 , 50(17) : 284 -293 . DOI: 10.13995/j.cnki.11-1802/ts.036989

Abstract

Compounding different amylose/amylopectin starch and non-thermal processing treatments are effective means to change the physicochemical properties of starch.In order to explore the effect of high hydrostatic pressure treatment on the compounding system of high amylose corn starch and waxy corn starch, the physicochemical properties and structural changes of different proportions of the compounding starch before and after high hydrostatic pressure (600 MPa/30 min) treatment were investigated.The results showed that the solubility, viscosity, and pseudoplasticity of the compounding starch increased with the increase of the proportion of waxy maize starch;the storage modulus and loss modulus of the compounding starch increased after high hydrostatic pressure treatment;and the pasting temperatures of the systems with high amylose∶Waxy starch of 0∶5 and 2∶3 decreased by 15.82 ℃ and 17.62 ℃ after high hydrostatic pressure treatment, respectively;the relative crystallinity and short-range degree of compounding starch were reduced after high hydrostatic pressure treatment;among which the waxy corn starch granules were seriously damaged, but the high amylose corn starch granules were relatively complete;in vitro digestion results demonstrated that high hydrostatic pressure treatment reduced the resistant starch content and significantly elevated the slowly digestible starch content.Therefore, compounding corn starch with different amylose contents and treating them with high hydrostatic pressure treatment might be utilized as a method of physical modification of starch, which could be of high value for its application in the field of starch-based gels.

Key words： high amylose corn starch; waxy corn starch; compounding; high hydrostatic pressure treatment; structure; physicochemical property

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