显微图分析超声波对甘薯淀粉形态的影响  

Analysis of the mechanism of improving retrogradation rate of sweet potato starch by ultrasonic wave in method of micrograph

作　　者：刘立增[1] 郭俊杰[1] 牛瑞华[2] 连喜军[2] 

机构地区：[1]天津商业大学理学院化学系,天津300134 [2]天津市食品生物技术重点实验室生物技术与食品科学学院,天津300134

出　　处：《食品工业科技》2014年第14期100-102,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31271935)

摘　　要：超声波处理可提高甘薯淀粉的回生率。通过对比甘薯淀粉糊化前、糊化后、高压后、老化后等不同阶段超声作用前后显微图片,探讨超声波对甘薯淀粉形态的影响。甘薯淀粉糊化前超声处理使甘薯淀粉球在水中分布均匀,相互间吸引力减小,有利于淀粉球吸水膨胀;甘薯淀粉糊化后超声处理短时间促进淀粉球溶胀破裂,长时间作用促进淀粉成膜,使甘薯支链淀粉间聚集作用增强;甘薯淀粉高压后超声处理使淀粉球全部破裂,部分支链淀粉接枝成网状结构,淀粉的凝胶状消失,回生率降低;老化后超声处理先使凝胶状淀粉融化,长时间超声处理使回生后淀粉板结硬化,提高了甘薯回生淀粉的抗酶解能力。The retrogradation rate of sweet potato has been improved by the treatment of ultrasonic wave. The effects of the treatment of ultrasonic wave on morphology of sweet potato starch were investigated by analyzing the micrographs of sweet potato starch at different stages such as before - pasting , after- pasting , after- autoclaving,after-aging. The distribution of sweet potato granules in water had become more evenly by ultrasonic wave treatment at stage of pre-pasting and the attractive force among different granules decreased, thus it was easier for those granule balls to absorb water and to swell. The breakage of granules increased by the ultrasonic wave treatments after being pasted for a short time,but for a long time,the starch film was built and the aggregation of amylopectin were strengthened. The breakage of all starch balls,the network structure formation by graft amylopectin,the disappearance of gelling and the increase of retrogradation rate happened when the ultrasonic wave treatments were carried out after autoclaving. The gelatinized starch was firstly melted by the ultrasonic wave treatments after aging,then the stiff starch was hardened and the hydrolysis resistance of sweet potato starch was enhanced by long time treating.

关 键 词：甘薯回生淀粉 超声波处理 显微图 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]