超高压改性淀粉凝胶特性研究  

Gel properties of starch modified by ultra high pressure

作　　者：蒲华寅 刘姝含 韩馨蕊 牛伟 盛玉成 黄峻榕 PU Hua-yin;LIU Shu-han;HAN Xin-rui;NIU Wei;SHENG Yu-cheng;HUANG Jun-rong(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi＇an 71002)

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021

出　　处：《食品科技》2018年第10期300-305,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31601509;31772012);2017年陕西省大学生创新创业训练计划项目(1309);陕西科技大学博士科研启动基金项目(BJ14-14)

摘　　要：以马铃薯淀粉及玉米淀粉为原料,在确定适宜淀粉乳浓度基础上,研究了超高压改性淀粉糊化特性、凝胶质构及冻融稳定性。结果显示,马铃薯淀粉较玉米淀粉更能耐受超高压,500 MPa处理会导致玉米淀粉部分糊化,而马铃薯淀粉颗粒形貌变化不大。适宜条件超高压改性有利于马铃薯淀粉及玉米淀粉形成更强的凝胶,所制备的凝胶硬度、黏性、咀嚼性较原淀粉明显增加。与玉米淀粉凝胶相比,马铃薯淀粉凝胶具有更好的冻融稳定性,超高压处理进一步增强了淀粉冻融稳定性,尤其是马铃薯淀粉经过一次冻融循环时,冻融稳定性较高。然而,淀粉部分糊化不利于形成高强度淀粉凝胶,且冻融稳定性亦变差。The pasting and gel properties, as well as freeze-thaw stability of ultra high pressure modified potato and corn starches were investigated based on determining the starch suspension concentration.The results showed that potato starch was more resistant to ultrahigh pressure than corn starch, and the partial gelatinization of corn starch would be caused by ultrahigh pressure treatment at 500 MPa,while the morphology of potato starch granules changed a little. Ultra high pressure modification under suitable conditions was beneficial to the formation of stronger gel for potato starch and corn starch, and the hardness, cohesiveness and chewiness of the prepared gel were significantly increased compared with that of the raw starches. Compared with corn starch gel, potato starch gel had better freeze-thaw stability, and the freeze-thaw stability showed a further enhancement after ultra high pressure treatment,especially for potato starch treated by one freeze-thaw cycle. However, partial gelatinization of starch was not conducive to the formation of starch gel with a higher strength, and the freeze-thaw stability was deteriorated.

关 键 词：马铃薯淀粉 玉米淀粉 超高压 凝胶特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]