动态高压微射流对马铃薯直链淀粉性质和结构的影响  

Effect of dynamic high pressure microfluidization on the properties and structure of potato amylose

作　　者：涂宗财[1,2] 余莉[1] 尹月斌[2] 黄小琴[1] 叶云花[1] 

机构地区：[1]江西师范大学生命科学学院,江西南昌330022 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品与发酵工业》2014年第3期46-51,共6页Food and Fermentation Industries

基　　金：江西省重大科技创新研究项目(20124ACB00600);江西省"赣鄱英才555工程"

摘　　要：采用动态高压微射流(DHPM)对马铃薯直链淀粉进行处理,研究了不同处理压力(80、120、160、200MPa)对直链淀粉理化性质及结构的影响。结果表明:经DHPM处理后,马铃薯直链淀粉溶解度、膨润力、透明度随压力增加先增大后减小,在160 MPa处理时达到最大,而其冻融稳定性的变化无显著规律;马铃薯直链淀粉凝胶硬度、弹性、内聚性、胶着性和咀嚼性随压力增加均呈现先增加后降低的变化趋势,且均在120 MPa达到最大值,而凝胶黏性随着处理压力的增大逐渐减小;粒度分析表明,直链淀粉的平均粒径随着处理压力的增大呈现先减小后增大趋势,经80 MPa处理后平均粒径最小;原子力显微镜(AFM)观察显示经过200 MPa处理的马铃薯淀粉的微观结构发生改变,3D高度减小,平均分子质量减小,分子质量分布更加均匀。The effect of dynamic high pressure microfluidization （DHPM） treatment with different pressure （80, 120, 160, and 200MPa） on the physicochemical properties and structure of potato amylose was investigated. As the DHPM treatment pressure increased, the solubility, swelling power and transmittance of potato amylose were increased first and then decreased and reached to the maximum at 160MPa. The influence of DHPM on the freeze-thaw stability had no significant effect. The amylose gel hardness, springiness, cohesiveness, gumminess and chewiness all showed a trend of first increasing and then decreasing with the pressure increasing, and they all reached the maximum at 120 MPa except the adhesiveness reduced. The particle size showed a slight decrease in mean diameter at 80 MPa, while a significant increase was observed above 120 MPa. Atomic force microscope （AFM） images showed that the microstructure of the molecules was changed and the height was reduced from 3D images by 200 MPa. The average molecular weight （Mw） was also reduced and the molecular weight distribution was more uniform.

关 键 词：马铃薯直链淀粉 动态高压微射流 性质 结构 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]