微波对板栗淀粉结构和理化性质的影响  

Effects of Microwave Treatment on Structural and Physicochemical Properties of Chestnut Starch

作　　者：李世杰 段春月 刘畅[1,2] Li Shijie;Duan Chunyue;Liu Chang(College of Food Science and Technology,Hebei Normal University of Science&Technology,Qinhuangdao 066000;Chestnut Industry Collaborative Innovation Center of Hebei,Qinhuangdao 066000)

机构地区：[1]河北科技师范学院食品科技学院,秦皇岛066600 [2]河北省板栗产业协同创新中心,秦皇岛066600

出　　处：《中国粮油学报》2020年第2期31-35,49,共6页Journal of the Chinese Cereals and Oils Association

基　　金：河北省自然基金(C2017407035);河北省高等学校科学技术研究项目(QN2016022)

摘　　要：为探讨微波辐照对板栗淀粉颗粒结构和理化性质的影响,采用微波辐照板栗淀粉,通过扫描电镜(SEM)、X射线衍射仪(XRD)、傅里叶变换红外光谱仪(FTIR)、差示扫描量热仪(DSC)等研究微波处理不同时间后板栗淀粉的颗粒结构和理化特性。研究表明:与原淀粉相比,微波处理后板栗淀粉的微观形貌发生明显变化,但淀粉颗粒仍为C型晶体。随着微波处理时间的增加,直链淀粉含量增大,淀粉颗粒表面出现裂纹、孔洞和黏结越显著,淀粉颗粒的相对结晶度降低、红外光谱(1047/1022)cm-1峰强度比值降低;淀粉膨胀度和透光率也随微波处理时间的增加而降低。DSC分析表明,微波处理80 s的淀粉相转变温度(To和Tp)降低、糊化焓(ΔH)减少。表明微波辐照对板栗淀粉的颗粒结构和理化特征均有显著影响。To investigate the effect of microwave treatment on granule structure and physicochemical properties of chestnut starch,the modified products with microwave treatment at different time were studied by scanning electron microscope(SEM),X-ray diffractometer(XRD),Fourier transform infrared spectrometer(FTIR)and differential scanning calorimeter(DSC).The results indicatedthat the X-ray patterns of chestnut starches were of C-typeafter microwave treatment.With increasing microwave treatment time,the amylose content increased,and starch granules exhibited relatively more cracks and poreson their surface than native granules,whilethe relative crystallinity andthe FTIR absorbance ratio of 1047 cm-1/1022 cm-1 decreasedgradually.Meanwhile,the swelling power and the transmittance of chestnut starches revealed a decreasing trend as well.Analysis DSC indicated that starches treated by microwave at 80 s showed lower To,Tp and the gelatinization enthalpy as compared to native starch.The results showed that microwave radiationhad a significant impact on granule structure and physicochemical properties of chestnut starch.

关 键 词：板栗淀粉 微波处理 颗粒结构 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]