高静压对于板栗淀粉糊化热特性和结构的影响  

Effect of high hydrostatic pressure on thermal properties and structure of Chinese chestnut starch

作　　者：张晶[1] Enkhtuya Oldokh 沈群[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2013年第4期66-69,75,共5页Food Science and Technology

基　　金：十二五科技支撑计划项目(2011BAD23B00)

摘　　要：主要通过对不同浓度的板栗淀粉悬浮液进行高静压处理探究不同压力条件处理对淀粉糊化热特性及内部结构变化的影响,试验采用差式扫描量热仪、X-射线衍射、傅里叶红外光谱等方法进行研究。结果显示,高静压处理前后的板栗淀粉糊化温度和热焓值随压力和淀粉含量的增大而减小,衍射峰会逐渐发生变化,600MPa条件下会发生吸收峰强度的变化。结果表明,600MPa、30min的高静压处理可以导致板栗淀粉完全糊化,同时高静压处理会导致板栗淀粉有序晶体结构发生破坏,分子结构发生改变。The study in this paper investigated how different high pressure treatments affect the thermal properties and structure of isolated starch from Chinese chestnut with different moisture content by HHP treatment.We use DSC,X-ray diffraction,FTIR to analyze the effect of the HHP.We found that the gelatinization temperatures and enthalpy will decrease with the higher of pressure and moisture content,crystalline structure and granule structure of Chinese chestnut starch before and after HHP will be different.This shows that HHP under 600 MPa for 30 min will lead to starch totally gelatinization,and HHP on Chinese chestnut starch can lead to the destruction of the crystalline structure,and the change of granule structure of Chinese chestnut starch.

关 键 词：板栗淀粉 高静压 糊化热特性 淀粉结构 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]