等离子体活化水韧化处理对小麦淀粉结构及性质的影响  

Effects of plasma-activated water and annealing on structure and properties of wheat 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：《食品与发酵工业》2023年第8期21-26,共6页Food and Fermentation Industries

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)。

摘　　要：该文研究了等离子体活化水(plasma-activated water,PAW)协同韧化处理(annealing,ANN)对小麦淀粉结构及性质的影响。X射线衍射结果表明,与常规韧化处理相比,PAW-ANN没有改变小麦淀粉的结晶类型,但导致相对结晶度增加。傅里叶变换红外光谱和拉曼光谱结果表明,PAW-ANN没有使淀粉分子产生新的官能团,但增强了小麦淀粉的短程有序性。差示扫描量热分析表明,PAW-ANN使小麦淀粉的糊化焓值升高。黏度特性和动态流变特性分析表明,PAW-ANN降低了小麦淀粉的峰值黏度,增强了淀粉糊的凝胶强度。该研究提出了一种PAW协同韧化的双重物理改性新方法,为PAW在淀粉改性中的应用提供了新思路。In this study,synergistic effects of plasma-activated water(PAW)and annealing(ANN)on the structure and physicochemical properties of wheat starch were studied.The X-ray diffraction results revealed that compared with conventional ANN,PAW-ANN did not change the crystal types of wheat starch,but increased its relative crystallinity.The results of Fourier transform infrared spectroscopy and Raman spectroscopy showed that PAW-ANN did not generate new functional groups in wheat starch molecules,but enhanced their short-range order.Differential scanning calorimetry analysis showed that PAW-ANN increased the gelatinization enthalpy of wheat starch.The analysis of viscosity and dynamic rheological characteristics indicated that PAW-ANN reduced the peak viscosity of wheat starch,and enhanced the gel strength of starch pastes.This study proposes a novel dual physical modification method of PAW combined with ANN,which provides insight into the application of PAW in starch modification.

关 键 词：等离子体活化水 韧化 结构 性质 小麦淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]