低温冻融处理对玉米淀粉糊微观结构及结晶特性的影响  

Effect of Freeze-thawing Treatment on the Microstructure and Crystal inity of Non-waxy Corn Starch Gel

作　　者：余世锋 王海涛 郭鹏 张东亮[1] 王瑞强 马成业[1] YU Shifeng;WANG Haitao;GUO Peng;ZHANG Dongliang;WANG Ruiqiang;MA Chengye(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000;Shandong Zhonggu Starch Sugar Co.,Ltd.,Dezhou 253600)

机构地区：[1]山东理工大学农业工程与食品科学学院,淄博255000 [2]山东中谷淀粉糖有限公司,德州253600

出　　处：《食品工业》2022年第6期141-144,共4页The Food Industry

基　　金：山东理工大学博士科研启动项目(项目编号420054)。

摘　　要：以玉米淀粉颗粒为原料,加热制成淀粉糊,在不同冷冻温度下(-196,-80和-20℃),反复冻融处理玉米淀粉糊,采用扫描电子显微镜和X射线分别测定冻融处理前后淀粉糊微观结构和结晶特性。结果表明:天然玉米淀粉糊表面结构致密,反复冻融处理会在淀粉糊内外形成蜂窝状微孔结构,淀粉糊表面微孔数量随冻融次数增加而增多,但反复冻融次数超过10次会破坏微孔结构而导致蜂窝状结构破坏;在-196℃冷冻处理,淀粉糊内外微孔数目最多,微孔较为均一,而-20℃冷冻处理则会形成较大蜂窝状微孔,而且冻融次数超过10次容易形成微孔结构塌陷。反复冻融处理后的淀粉糊颗粒呈现B-型结晶类型,结晶度随冻融次数增加而增大。反复冻融处理对玉米淀粉糊微观结构和结晶特性有重要影响,微观结构和结晶特性改变与冻融次数成相关性,试验结果可为多孔淀粉糊制备和淀粉基食品品质控制提供理论参考。The corn starch gel was processed by different frozen temperatures(-20,-80 and-196℃)under different freeze-thawing cycles.The effects of freeze-thawing treatment on the microstructure and crystallinity of corn starch gels were investigated by scanning electron microscopy and X-ray diffractometry,respectively.The results showed that the microstructure of native corn starch gel surface was compact,however,multi-freeze-thawing cycles process could cause corn starch gel formed honeycomb porous microstructure,and the numbers of pores on the surface of starch gels increased with freeze-thawing cycles,however,the network structure of starch gel was almost broken with 10 cycles.The highest number of pores were observed when processed under-196℃frozen and 25℃thawing,but clear cracks and big pores were observed on the surface of starch gel caused under-20℃freeze and 25℃thawing with 10 cycles.The freeze-thawed starch gels of crystallinity showed a typical B-type,and the crystallinity increased with freeze-thawing cycles.The multi-freezethawing treatment had important effects on the microstructure and crystallinity,and the changes of microstructure and relative crystallinity degree were related to freeze-thawing cycles.These findings were very useful for producing porous starch gel and high quality starchy foods in industry.

关 键 词：玉米淀粉 淀粉糊 微观结构 冷冻 解冻 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]