等离子体活化水韧化处理对蜡质玉米淀粉和玉米淀粉结构及性能的影响  

Effects of Plasma-activated Water and Annealing on Structure and Properties of Waxy Maize Starch and Maize Starch

作　　者：闫溢哲 薛欣欢 彭百祥 陈珍珍 牛斌 YAN Yizhe;XUE Xinhuan;PENG Baixiang;CHEN Zhenzhen;NIU Bin(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品工业科技》2023年第5期36-42,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(32101945);河南省高校科技创新人才支持计划(20HASTIT037);河南省自然科学基金面上项目(222300420580)。

摘　　要：本文研究了等离子体活化水(plasma-activated water,PAW)协同韧化处理对蜡质玉米淀粉(waxy maize starch,WMS)和玉米淀粉(maize starch,MS)结构及性能的影响。结果表明,与常规韧化处理相比,PAW韧化没有改变WMS和MS的结晶类型,但降低了相对结晶度。WMS的相对结晶度从37.1%降低到25.9%,MS的相对结晶度从30.3%降低到27.7%。PAW韧化没有使淀粉分子产生新的官能团,但导致WMS和MS的短程有序性降低。PAW韧化降低了WMS和MS的糊化焓(WMS:13.33~12.10 J/g、MS:10.76~10.26 J/g)、峰值黏度和黏弹性,提高了淀粉糊的凝胶强度。PAW协同韧化处理提供了一种淀粉双重物理改性的新方法,在淀粉基凝胶领域具有潜在的应用。In this study,the effect of annealing(ANN)with plasma-activated water(PAW)on the structure and properties of waxy maize starch(WMS)and maize starch(MS)was investigated.The results showed that PAW-ANN did not change the crystallinity type of WMS and MS,but decreased the relative crystallinity compared with the conventional ANN.The relative crystallinity of WMS decreased from 37.1%to 25.9%,and the relative crystallinity of MS decreased from 30.3%to27.7%.PAW-ANN did not induce starch molecules to generate new functional groups,but resulted in a reduction in the short-range order of WMS and MS.PAW-ANN decreased the gelatinization enthalpy(WMS:13.33~12.10 J/g,MS:10.76~10.26 J/g),peak viscosity,and viscoelasticity of WMS and MS,and improved the gel strength of starch pastes.PAW combined with annealing provides a novel dual physical modification method of starch,which has potential applications in the field of starch-based hydrogels.

关 键 词：等离子体活化水 韧化 结构 性能 蜡质玉米淀粉 玉米淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]