基于~1H NMR的大米淀粉与马铃薯淀粉水合过程的水状态及分布差异研究  

~1H NMR study on the difference in water status and distribution between rice starch and potato starch during hydration process

作　　者：高艺书 范大明[1] 王丽云[1] 沈慧杰[1] 陈妍方 连慧章 赵建新[1] 张灏[1] 陈卫[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122 [2]无锡华顺民生食品有限公司,江苏无锡214218

出　　处：《食品与发酵工业》2017年第5期93-98,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(31301504;31571879);十二五国家科技支撑项目(2014BAD04B03);高等教育研究基金博士项目(20130093120011)

摘　　要：淀粉的水合过程显著影响淀粉食品的品质,尤其在中低水分区域,促进了淀粉类食品的多样性。该文聚焦谷类和薯类淀粉的代表:大米淀粉和马铃薯淀粉,利用1H低场核磁共振技术(LF-NMR)研究水分活度在0.2到1.0的大米淀粉和马铃薯淀粉的水分微观分布和流动情况,并比对差异产生的原因。通过采用反转恢复序列IR和利用自由感应衰减序列FID和多脉冲回波序列CPMG两种测试方法,获得2种淀粉体系的纵向质子弛豫(T1)和横向质子弛豫(T2)特征数据。纵向弛豫的研究结果表明,2种水合淀粉的氢质子分别处于2种不同的环境;横向弛豫的研究结果表明,水合大米淀粉中存在2个氢质子类群,而水合马铃薯淀粉则出现2~4个不同的质子类群。由于两者在粒径和溶胀能力上存在差异,故水合马铃薯淀粉较水合大米淀粉表现出更大的质子自由度和更多的质子量。The hydration process of starch significantly affected the quality of food, especially in the area with middle and low water content, which provide the diversity of starch food. In this paper, rice starch and potato starch, the representative starch from grain were chosen as the subjects. The proton distributions of hydrated rice starch and potato starch with water activity from 0.2 to 1.0, were investigated by 1H LF-NMR to find differences. The longitudi- nal and transverse proton relaxation （ T1 and T2 ） of the two starch systems was obtained by using the inversion recover- y sequence IR, and the free induction decay sequence FID and the multi-pulse echo sequence CPMG. The results showed that, through the detection of longitudinal relaxation, 2 different populations were found in the two hydrated starch systems. Through the detection of transverse relaxation, 2 populations were distinguished in the hydrated rice starches, while 2-4 different populations were detected in the hydrated potato starches. Due to the difference in parti- cle size and swelling capacity, hydrated potato starches showed greater proton freedom and more proton quantity than hydrated rice starches.

关 键 词：大米淀粉 马铃薯淀粉 纵向弛豫 横向弛豫 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]