高压微射流对莲子淀粉—单甘酯复合物性质的影响  

The effects of high-pressure microfluidization on the properties of lotus seed starch-glycerin monostearin complex

作　　者：郑艺欣 郭泽镔[1,2,3] 张怡 郑宝东[1,2,3] 曾绍校 曾红亮[1,2,3] ZHENG Yi-xin;GUO Ze-bin;ZHANG Yi;ZHENG Bao-dong;ZENG Shao-xiao;ZENG Hong-liang(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;China-Ireland International Cooperation Centre for Food Material Science and Structure Design,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省特种淀粉品质科学与加工技术重点实验室,福建福州350002 [3]中爱国际合作食品物质学与结构设计研究中心,福建福州350002

出　　处：《食品与机械》2020年第11期4-9,共6页Food and Machinery

基　　金：国家自然科学基金青年科学基金项目(编号:31701552);福建省高校领军人才资助计划项目(编号:660160190);福建省高等学校新世纪优秀人才支持计划资助(编号:KLA18058A);福建省自然科学基金杰出青年项目(编号:2019J06012)。

摘　　要：为考察不同高压微射流压力结合普鲁兰酶脱支处理对莲子淀粉—单甘酯复合物结构和淀粉组成的影响,分别通过直链淀粉含量、复合率、晶体结构、微观结构和淀粉组分含量的测定对其进行讨论分析。结果表明,适宜的微射流压力更有利于普鲁兰酶发挥脱支效应并促进莲子淀粉—单甘脂复合物的形成。80 MPa的微射流条件会促使淀粉复合物的晶体结构朝着高微晶态V 6I-型方向发展,并且复合物的形成会抑制热效应造成淀粉凝胶化,相反过高的微射化压力则会引起淀粉的不完全结晶以及复凝胶化现象的发生。另一方面,80 MPa的微射化条件下形成的V 6I-型复合物,其组分中抗性淀粉比例显著高于其他样品组。In order to investigate the effects of microfluidization in different pressure combined with pullulanase debranching treatment on the structural properties and starch composition of lotus seed starch-glycerin monostearin complex,the determination of amylose,complex index,crystal structure,microstructural morphology and starch composition were discussed and analyzed.The results showed that the appropriate microfluidization conditions were more conducive to exert the debranching of pullulanase and facilitate the formation of lotus seed starch-glycerin monostearin complex.80 MPa of microfluidization condition contributed to the crystal structure of the starch complex developing in the direction of high-microcrystalline V 6I-type,and the formation of the complexes would inhibit the gelatinization of starch caused by the thermal effect,while excessive microfluidization pressure would lead to the incomplete crystallization of starch and the phenomenon of re-gelatinization.On the other hand,the resistant starch proportion of V 6I-type complex formed by microfluidization conditions of 80 MPa was significantly higher than that of other sample groups,which is of great significance for the development of new resistant starch.

关 键 词：微射流 莲子淀粉 单甘脂 结构 淀粉组成 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]