高压微射流处理对马铃薯淀粉结构和糊特性的影响  

Effect of High-pressure Microfluidization Treatment on the Structure and Paste Properties of Potato Starch

作　　者：陈璐璐 玄晨宇 代养勇[1,2] 侯汉学 王文涛[1,2] 丁秀臻 张慧[1,2] CHEN Lu-lu;XUAN Chen-yu;DAI Yang-yong;HOU Han-xue;WANG Wen-tao;DING Xiu-zhen;ZHANG Hui(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,Shandong,China;Engineering and Technology Center for Grain Processing in Shandong Province,Tai′an 271018,Shandong,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东省粮食加工技术工程技术研究中心,山东泰安271018

出　　处：《食品研究与开发》2021年第11期17-23,共7页Food Research and Development

基　　金：国家自然科学基金(31471619);山东省自然科学基金(ZR2014JL020)。

摘　　要：为改善马铃薯淀粉的天然局限性,该文采用快速黏度分析仪(rapid visco analyser,RVA)研究高压微射流处理对马铃薯淀粉糊特性的影响。并利用激光共聚焦扫描显微镜(confocal laser scanning microscope,CLSM)、拉曼光谱研究马铃薯淀粉的微观结构和有序结构,结合粒径分布、直链淀粉表观含量分析高压微射流的处理对马铃薯淀粉糊特性的影响机制。结果表明:高压微射流处理可显著降低马铃薯淀粉糊黏度。80 MPa的处理导致马铃薯内部出现聚集现象,微观结构生长环变得清晰,淀粉分子变得有序,结晶度增大;在120 MPa~160 MPa较高压力下的高压微射流处理使得淀粉的颗粒破损严重,内部分子无序化严重,直链淀粉表观含量显著增加、拉曼峰值强度降低,峰值黏度降低至534.667。说明高压微射流产生的机械力深入到马铃薯颗粒内部,导致马铃薯淀粉的结构发生显著变化,从而影响其糊特性。In order to overcome the natural limitations of potato starch,a rapid viscosity analyzer was used to study effect of high-pressure microjet treatment on the paste characteristics of potato starch.Confocal laser scanning microscopy and Raman spectroscopy were used to study the microstructure and ordered molecular structure of potato starch.The influence of high-pressure microjet treatment on the characteristics of potato starch paste was analyzed according to particle size distribution and apparent amylopectin content.The results revealed that high-pressure microjet treatment might significantly reduce the viscosity of potato starch paste.Treatment at a pressure of 80 MPa resulted in aggregation inside the potato starch granules,improved definition of the growth rings,ordered the starch molecular structure,and increased the crystallinity.Under high pres-sures ranging between 120 MPa-160 MPa,high-pressure microfluidization treatment resulted in many damaged starch granules and disordered internal molecular structure,which significantly increased the apparent amylose content,reduced the strength of the Raman peaks,and significantly reduced the viscosity of the paste.The re-sults indicated that the mechanical force generated by high-pressure microfluidization penetrated the potato granules,leading to significant changes in structure and paste properties of the potato starch.

关 键 词：高压微射流 马铃薯淀粉 微观结构 糊特性 机械力效应 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]