高静压对于板栗淀粉颗粒及糊化特性的影响  

Effect of high hydrostatic pressure on granule and pasting properties 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：《食品工业科技》2013年第17期53-55,59,共4页Science and Technology of Food Industry

基　　金：十二五科技支撑计划-食品添加剂制造关键技术研究(2011BAD23B00)

摘　　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颗粒形态及糊化特性的影响。实验采用普通光学显微镜、快速粘度测定仪等方法进行研究。结果显示高静压处理前后板栗淀粉颗粒形态发生明显变化，随着压力的增大，部分颗粒偏光十字消失，但是颗粒结构保持完整；同时高静压处理使得板栗淀粉峰值粘度增加和成糊温度降低，压力越大，峰值粘度的增加越显著，表明板栗淀粉颗粒结构发生了变化；在10％～30％浓度范围内，浓度越高，被包裹在内部的板栗淀粉相对于外部的淀粉越不易糊化。实验表明，高静压对于板栗淀粉的颗粒形态和淀粉糊化特性都有显著影响。高静压处理能够破坏板栗淀粉的晶体结构。Chinese chestnut with different moisture content was treated by different high hydrostatic pressure to investigat the effect of the treatment on the granule characteristic and pasting properties of the starch.The Chinese chestnut starch（10% ,20% ,30% dry basis）was pretreatment by high hydrostatic pressure treatment at 200,400, 600MPa under constant time（30min）and room temperature.The granule characteristic of Chinese chestnut starch was analyzed by light microscopy.And the pasting properties of the Chinese chestnut starch were measured by a Rapid Visco-Analyser.ln the light microscope result, it was found that the granule shape of the starch changed obviously after the high hydrostatic pressure treatment.With the increasing of the pressure, most granules lost its birefringence,but most granules retained its granule structure.Also,in the RVA result,the treated starch showed a higher peak viscosity of treated starch and a lower pasting temperature than the native starch.With the increasing of the pressure, the rise of the peak viscosity was more obvious.The higher peak viscosity and lower pasting temperature showed the crystalline structure change after the high hydrostatic pressure treatment.For the Chinese chestnut starch concentration ranged from ]0% to 30%,the inner starch showed lower gelatinization ability than outer starch with the increase of the starch concentration. The high hydrostatic pressure treatment affected the Chinese chestnut starch with its granule shape and pasting properties. It can destroy the crystalline structure of the Chinese chestnut starch.

关 键 词：高静压 板栗淀粉 颗粒形态 糊化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]