高速射流对木薯淀粉结构和性能的影响  

Effect of high speed jet on structure and properties of tapioca starch

作　　者：胡洋 夏文[2] 李积华[2] 刘洋洋[2] 王飞[2] 魏晓奕[2] 林燕云 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]中国热带农业科学院农产品加工研究所,广东湛江524001

出　　处：《食品工业科技》2018年第2期56-60,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31601397);海南省自然科学基金项目(20163113)

摘　　要：以粒度分析、扫描电子显微镜(SEM)、X-射线衍射(XRD)、扫描示差量热(DSC)为分析手段,研究了木薯淀粉经不同压力(60、100、140、180、220 MPa)高速射流处理2次对木薯淀粉的粒度、微观结构、冻融稳定性、溶解性及DSC曲线的影响。结果表明:木薯淀粉经高速射流处理后,颗粒结构被严重破坏,发生部分糊化,粒度显著增加,溶解性提高,但冻融稳定性下降;高速射流处理并不改变木薯淀粉的晶形,但其结晶度降低。In this work, by means of particle size analysis, scanning electron microscopy （ SEM ）, X- ray diffraction （ XRD ） and differential scanning calorimetry（ DSC）,the effects of two treaments of high speed jet （HSJ）with different pressure （60,100, 140,180 and 220 MPa）on the particle size, microstructure, freeze-thaw stability, solubility and DSC curves of tapioca starch were investigated.The results showed that tapioca starch was treated by HSJ,the surface structure of granules was seriously damaged and tapioca starch was partly gelatinizcd,the size of its granules significantly increased,its solubility also rose, but its freeze-thaw stability was decreased.The HSJ treatment did not change the type of crystal structure of the tapioca starch, but reduced its crystallinity degree.

关 键 词：高速射流 木薯淀粉 结构 冻融稳定性 溶解性 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]