食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 253 - 260

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044938

研究报告

动态高压微射流对橡子淀粉结构与性质的影响

  • 王礼婷 ,
  • 吴永奇 ,
  • 汤尚文 ,
  • 豁银强 ,
  • 吴进菊 ,
  • 于博
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  • 1(湖北文理学院 食品科学与化学工程学院,湖北 襄阳,441053)
    2(湖北省食品配料工程技术研究中心,湖北 襄阳,441053)
第一作者:硕士研究生(于博教授为通信作者,E-mail:boyudoc@vip.163.com)

收稿日期: 2025-10-25

  修回日期: 2025-11-25

  网络出版日期: 2026-09-21

基金资助

湖北省高等学校优秀中青年科技创新团队计划项目(T201616)

收起

Effect of dynamic high-pressure microfluidization on the structure and properties of acorn starch

  • WANG Liting ,
  • WU Yongqi ,
  • TANG Shangwen ,
  • HUO Yinqiang ,
  • WU Jinju ,
  • YU Bo
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  • 1(School of Food Science and Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China)
    2(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Xiangyang 441053, China)

Received date: 2025-10-25

  Revised date: 2025-11-25

  Online published: 2026-09-21

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摘要

该文通过动态高压微射流技术改性橡子淀粉,采用傅里叶红外光谱仪、X-射线衍射仪、扫描电子显微镜、快速黏度分析仪、差示扫描量热仪等研究了改性前后橡子淀粉的结构与理化性质。结果表明,动态高压微射流通过剪切、碰撞、高压、空化效应等使橡子淀粉粒径分布趋于减小,主要作用于结构相对松散的无定形区和结构不完善的结晶区,并部分重构淀粉分子双螺旋结构,但未改变橡子淀粉的官能团和结晶类型;随着微射流处理压力的升高,橡子淀粉多尺度结构发生变化,相比于未处理组,80 MPa处理后的橡子淀粉中位粒径由13.47 μm降至10.87 μm、比表面积由704.03 m2/kg升至865.50 m2/kg,120 MPa时颗粒表面出现孔洞与部分碎裂;经动态高压微射流处理后,橡子淀粉的持水能力和冻融稳定性提高、凝沉率和起糊温度下降、抗回生能力增强。综上,动态高压微射流能够有效调控橡子淀粉多尺度结构,进而改善橡子淀粉理化性质,拓展其在食品工业中的应用领域。

关键词： 橡子淀粉; 高压微射流; 晶体结构; 理化性质; 功能特性

本文引用格式

王礼婷 , 吴永奇 , 汤尚文 , 豁银强 , 吴进菊 , 于博 . 动态高压微射流对橡子淀粉结构与性质的影响[J]. 食品与发酵工业, 2026 , 52(17) : 253 -260 . DOI: 10.13995/j.cnki.11-1802/ts.044938

Abstract

This study modified acorn starch using dynamic high-pressure microfluidization (DHPM) technology.It investigated the structure and physicochemical properties of acorn starch before and after modification via Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, rapid viscosity analyzer, and differential scanning calorimetry.The results showed that DHPM reduced the particle size distribution of acorn starch through shear, collision, high pressure, cavitation effects, and other mechanisms.It mainly acted on the relatively loose amorphous regions and imperfect crystalline regions, and partially reconstructed the double-helical structure of starch molecules, but did not change the functional groups or crystal type of acorn starch.With the increase of DHPM treatment pressure, the multi-scale structure of acorn starch changed.Compared with the untreated group, the median particle size of acorn starch treated at 80 MPa decreased from 13.47 μm to 10.87 μm, and the specific surface area increased from 704.03 m2/kg to 865.50 m2/kg.When treated at 120 MPa, holes and partial fragmentation appeared on the particle surface.After DHPM treatment, acorn starch exhibited enhanced water-holding capacity and freeze-thaw stability, reduced retrogradation rate and pasting temperature, and improved anti-retrogradation ability.In conclusion, dynamic high-pressure microfluidization effectively modulates the multiscale structure of acorn starch, thereby improving its physicochemical properties and expanding its potential applications in the food industry.

Key words： acorn starch; dynamic high-pressure microfluidizationt; crystal structure; physicochemical properties; functional properties

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