微波处理对不同链支比玉米淀粉结构及理化性质的影响  

Effects of microwave treatment on structure and physicochemical properties of corn starches with different amylose/amylopectin ratios

作　　者：蒲华寅 陈旭艳 郭思敏 黄峻榕 PU Hua-yin;CHEN Xu-yan;GUO Si-min;HUANG Jun-rong(School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi′an 710021, China)

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《陕西科技大学学报》2022年第2期39-45,共7页Journal of Shaanxi University of Science & Technology

基　　金：国家自然科学基金项目(31772012);陕西省教育厅专项科研计划项目(20JK0530);陕西科技大学博士科研启动基金项目(BJ14-14)。

摘　　要：以淀粉的形貌结构、长程有序结构、短程有序结构、糊化特性、透明度和凝沉特性为指标,研究了不同微波处理时间对三种不同链/支比玉米淀粉(高直链、普通和蜡质玉米淀粉)结构及理化性质的影响.结果表明:微波处理均未改变淀粉的晶型,但随着微波时间的延长,淀粉相对结晶度和短程有序度均呈下降趋势,表明淀粉有序结构逐渐遭到破坏,进而导致淀粉糊化温度的升高及粘度的整体降低(高直链玉米淀粉除外).同时,微波可引起淀粉降解,导致处理后更易老化,进而引起淀粉糊透明度的降低.相比而言,微波处理对普通玉米淀粉的影响更为明显,相对结晶度下降幅度更大,且受直链淀粉影响,普通玉米淀粉在短时间微波处理时可能存在部分韧化现象.研究可为微波技术在淀粉及淀粉质食品加工中的应用提供参考.The effects of microwave treatment on the structure and physicochemical properties of three kinds of corn starches with different amylose/amylopectin ratios(high amylose,normal and waxy corn starches)were studied by analysing morphological structure,long-range ordered structure,short-range ordered structure,gelatinization characteristics,transmittance and retrogradation characteristics.The results showed that microwave treatment did not change the crystalline types of starches,but the relative crystallinity and the short-range ordered parameter decreased with the prolonging of the microwave time,indicating that the ordered structure of starch was gradually destroyed,which led to the increase of starch gelatinization temperature and the overall decrease in viscosity(except for high amylose corn starch).Meanwhile,microwave could induce degradation for starches,resulting in starch retrogradation after treatment,and then cause the reduction of starch paste transmittance.Compared with waxy corn starch,the effect of microwave treatment on normal corn starch was more obvious,manifested as the greater reduction in relative crystallinity.Furthermore,the normal corn starch might be partially annealed in short treatment time due to amylose existed in normal corn starch.This study can provide reference for the application of microwave technology in starch and starchy food processing.

关 键 词：微波处理 直链淀粉 玉米淀粉 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]