动态高压微射流改性可溶性大豆多糖对大米淀粉理化性质的影响  

Effects of Soluble Soybean Polysaccharides Modified by Dynamic High Pressure Microfluidization on Physicochemical Properties of Rice Starch

作　　者：罗舜菁[1] 汪志宇[1] 刘成梅[1] 万婕[1] 钟业俊[1] 龚二生[1] 徐欣源[1] 

机构地区：[1]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：《高压物理学报》2014年第5期617-624,共8页Chinese Journal of High Pressure Physics

基　　金："十二五"国家支撑计划项目(编号2012BAD37B02-02);国家自然科学基金资助项目(31271953)

摘　　要：为考察改性可溶性大豆多糖(MSSPS)对大米淀粉(RS)理化性质的影响,采用动态高压微射流技术,分别在80、120、170MPa的改性压力下,对可溶性大豆多糖(SSPS)进行了改性,得到了MSSPS。向多组RS中分别添加不同质量分数(5.0%,7.5%,10.0%和20.0%)的MSSPS和SSPS,研究其理化性质。结果表明:与SSPS组相比,MSSPS组RS的膨胀力、溶解度和透明度均有所提高;多糖改性压力对RS溶解度和透明度的影响尤为明显,当压力达到120MPa后,溶解度显著提高(P<0.05),改性压力为170MPa、质量分数为5.0%的MSSPS组,RS透明度可达6.1%,提高近33%;析水率和凝胶硬度则随着添加量和改性压力的增大而显著下降(P<0.05),表明MSSPS能显著提高RS的冻融稳定性,及改善储藏过程中RS的硬化等质构品质。用扫描电镜观察添加MSSPS前、后,4℃下老化7d的RS冻干样品,显示其结构变化为:中空腔壁变薄,空腔变大,类似蜂窝状的结构增多,故从微观结构上证明了MSSPS能降低RS析水率,提高冻融稳定性。研究结果表明:MSSPS对RS理化性质有显著影响,可通过提高冻融稳定性、透明度等,改善淀粉的外观、可接受度和质构品质。In order to investigate the the influence of modified soluble soybean polysaccharides （MSSPS） on physicochemical properties of rice starch （RS） ,soluble soybean polysaccharides （SSPS） were modi- fied by dynamic high pressure microfluidization at 80,120 and 170 MPa,respectively. Different mass fractions （5.0% ,7.5% ,10.0% ,20.0% and 0） of these MSSPS and SSPS were added into RS. The ex- perimental results are as follows：The swelling power,solubility and clarity of RS samples after adding MSSPS were increased compared to that of SSPS groups;the solubility and clarity of RS with addition of MSSPS were significantly affected by modified pressure,when the pressure reached 120 MPa, the solubility significantly increased （P〈0.05） ;the clarity of RS with addition of 5.0% MSSPS treated by 170 MPa was 6.1% ,which was 33% higher than RS;the syneresis and hardness of RS decreased （P〈0.05） as the addition amount or modified pressure of MSSPS increases, which indicated that MSSPS could improve freeze-thaw stability and texture quality such as hardness during the storage of RS. The RS sample with addition of MSSPS retrograded for 7 d at 4 ℃ appeared to cause a thickening of matrix walls, and an increase in pore size and number of honeycomb texture, which demonstrated by microscopic structure that MSSPS inhibits syneresis and improves the freeze-thaw stability. These results show that MSSPS has a significant influence on the physieoehemical properties of RS, and MSSPS can improve the appearance acceptation and texture quality of RS by increasing its freeze-thaw stability and clarity.

关 键 词：动态高压微射流 可溶性大豆多糖 改性 大米淀粉 淀粉性质 

分 类 号：O521.9[理学—高压高温物理] TS201.7[理学—物理]