多级连续感应电场对玉米淀粉酸解的研究  

Acidolysis of corn starch via multistage continuous-flow induced electric field

作　　者：薛丽萍 张秋才 马亚路 董永伟 杨哪[2,3] 刘静 XUE Liping;ZHANG Qiucai;MA Yalu;DONG Yongwei;YANG Na;LIU Jing(School of Life Science and Bioengineering,Jining University,Qufu 273155,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Biobased Material and Green Papermaking,Qilu University of Technology(Shandong Academic of Sciences),Jinan 250353,China)

机构地区：[1]济宁学院生命科学与生物工程学院,山东曲阜273155 [2]江南大学食品学院,江苏无锡214122 [3]齐鲁工业大学(山东省科学院),生物基材料与绿色造纸国家重点实验室,山东济南250353

出　　处：《食品与发酵工业》2023年第7期159-165,共7页Food and Fermentation Industries

基　　金：山东省自然科学基金项目(ZR2019PC045);国家自然科学基金项目(32172353);江苏省自然科学基金项目(BK20211582);生物基材料与绿色造纸国家重点实验室开放基金项目(GZKF202026)。

摘　　要：为实现非接触式的电场淀粉处理,利用多级连续感应电场辅助玉米淀粉酸解。该方法可加快玉米淀粉酸解速率,且随着串联电场腔体级数的增加,介质中的还原糖含量和电导率增大,其中16级电场处理后还原糖含量达到1.154 g/L,电导率相比对照增加了49.62%。处理后玉米淀粉的溶解度明显提高,膨胀力略有减小,糊化峰值温度升高,糊化焓值呈现波动变化,最高达到14.66 J/g。对玉米淀粉的结构测定显示,酸解后的玉米淀粉化学组成和晶型没有改变,但是相对结晶度和1045/1018值增大,其中相对结晶度最大达到30.23%。扫描电镜结果显示,颗粒表面出现了孔洞、破裂,并且电场级数越大,破损越严重。淀粉性质的变化可能是酸解反应和电场非热效应对淀粉颗粒表面的损害造成的。该研究有望为新型电场加工技术在淀粉改性中的应用提供重要依据。To realize non-contact electric field starch treatment,a multistage continuous-flow induced electric field(IEF)was utilized to assist the acidolysis of corn starch.It was found that the method could accelerate the acidolysis rate of corn starch,and the reducing sugar content and electrical conductivity in the medium increased with the stage of the series electric field cavity increased.Reducing sugar content reached 1.154 g/L with 16-stage IEF treatment and electrical conductivity was enhanced by 49.62%compared with the control.After treatment,the solubility of corn starch significantly rose,and swelling power was slightly decreased.The peak temperature of gelatinization was improved,and gelatinization enthalpy fluctuated,with the maximum reaching 14.66 J/g.Chemical composition and crystal type of corn starch after acid hydrolysis did not change,but relative crystallinity and the ratio of 1045/1018 increased,with the highest relative crystallinity reaching 30.23%.Scanning electron microscopy results demonstrated that holes and cracks appeared on the surface of corn starch particles,and incremental electric field stages led to more serious damage to starch.Changes in corn starch properties might be caused by an acidolysis reaction and the non-thermal effect of an electric field on the surface of starch particles.This study is expected to provide an important basis for the application of new electric field processing technology in starch modification.

关 键 词：感应电场 连续流 玉米淀粉 酸水解 理化性质 结构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]