高静压处理对莲藕淀粉糊化、流变及质构特性的影响  

Effect of high hydrostatic pressure on pasting,rheological and texture properties of lotus root starch

作　　者：陈巧莉 张甫生[1] 陈厚荣[1] 廖珠玲 何英杰 CHEN Qiao-li;ZHANG Fu-sheng;CHEN Hou-rong;LIAO Zhu-ling;HE Ying-jie(College of Food Science,Southwest University, Chongqing 400715, China)

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品与机械》2018年第4期31-36,64,共7页Food and Machinery

基　　金：重庆市社会事业与民生保障科技创新项目(编号:cstc2017shms-kjfp80020);国家重点研发计划项目(编号:2017YFD0400701-3)

摘　　要：为探究高静压对莲藕淀粉理化特性的影响,研究在不同压力、保压时间和淀粉乳浓度下莲藕淀粉糊化、流变及质构特性的变化趋势。结果表明,在200~500 MPa时莲藕淀粉的峰值黏度、谷黏度、终值黏度和成糊温度随压力增加而增大,而崩解值和回生值未发生明显改变;当压力达到600 MPa时,莲藕淀粉的峰值黏度和崩解值呈相反趋势,分别降低37.65%和96.49%,且在10%~20%浓度时,回生值平均下降43.34%,有效延缓莲藕淀粉的老化;随着保压时间的延长,峰值黏度和崩解值降低程度越明显,淀粉的抗剪切性及抗热性得到提高,处理30 min后,除最终黏度外,其它参数均无法获得;此外,经不同高静压处理后的莲藕淀粉流体指数n均小于1,仍为假塑性流体;且经200~500 MPa处理后,稠度系数K、G′和G″增加越显著,增稠效果明显;而当处理压力为600MPa时,二者开始下降并随着淀粉浓度降低和保压时间延长,下降趋势越明显;同时莲藕淀粉经不同高静压处理后,质构特性发生了一定的变化,特别是当增加淀粉浓度和减少保压时间时,莲藕淀粉的弹性、咀嚼性显著升高,硬度下降,但对内聚性无明显影响。In order to explore the influence of high hydrostatic pressure on the physicochemical properties of lotus root starch,effects were studied,including pressures,holding time and starch concentration on the changes of gelatinization,rheological and texture properties of lotus root starch.The results showed that the peak viscosity,valley viscosity,final viscosity and paste temperature of lotus root starch increased with the increase of pressure in the range of 200-500 MPa,while the breakdown viscosity and setback viscosity did not change significantly.However,when the pressure reached 600 MPa,The peak viscosity and breakdown viscosity of lotus root starch showed the opposite trend,decreasing by 37.65%and 96.49%respectively,and the average setback viscosity decreased by 43.34% within the concentration range of 10%-20%,which effectively delayed the starch retrogradation;With the prolonging of pressure holding time,the decrease of peak viscosity and breakdown viscosity was more obvious,indicating the shear resistance and heat resistance of starch were improved.After 30 min of treatment,except for the final viscosity,other parameters cannot be obtained.In addition,the fluid index n of lotus root starch after high hydrostatic pressure treatment was less than 1,which was still pseudoplastic fluid.After 200-500 MPa treatment,the consistency coefficient K,G′and G″ increased more significantly and the thickening effect increased.When the pressure was 600 MPa,both of them began to descend and enhanced with decreased starch concentration and increased holding time.At the same time,the texture of lotus root starch changed with certain high hydrostatic pressure,notably when increasing starch concentration and reducing holding time,the elasticity and chewiness of lotus root starch increased significantly,while the hardness decreased,but had no effect on cohesiveness.

关 键 词：莲藕淀粉 高静压 糊化特性 流变特性 质构特性 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]