超高压处理对小米粉理化特性的影响研究  

Effect of High Hydrostatic Pressure on Physicochemical and Functional Properties of Millet Flour

作　　者：白涛 付丽红[1] 张宏丽 李占蓉 赵璐瑶 王晓闻[1] BAI Tao;FU Li-hong;ZHANG Hong-li;LI Zhang-rong;ZHAO Lu-yao;WANG Xiao-wen(College of Food Science and Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《粮油食品科技》2023年第3期55-61,共7页Science and Technology of Cereals,Oils and Foods

基　　金：山西省重点研发计划(201903D21006);山西省基础研究计划(202103021223154)。

摘　　要：对米水比例为1∶1、1∶2(w/w)的小米在600 MPa下分别处理15 min、30 min,探讨不同处理条件对小米粉理化特性的影响。结果表明:与空白组相比,超高压对4组不同样品小米粉颗粒形貌、粒径和晶体特性均有影响。全粉中淀粉颗粒形貌由分散的不规则球体变为与其他物质络合粘结成块结构,颗粒平均粒径显著降低,颗粒整体缩小,晶体结构由天然A型转变为B型,米水比为1∶2时对微观结构影响尤为显著。动态流变表明超高压处理后小米粉糊G’和tanδ均高于原粉,G’’均低于原粉,表明高压处理可提高小米淀粉弹性和黏性,该技术可作为有效的物理改性方法改善小米粉的物理特性。Millet was treated at 600 MPa for 15 min and 30 min,respectively(millet:water=1∶1 or 1∶2(w/w).The effects of different treatment conditions on physicochemical and functional properties of millet flour were investigated to provide a theoretical basis for optimizing the quality characteristics of millet powder.The results showed that high hydrostatic pressure(HHP)treatment affected the morphology,particle size,and crystal characteristics of the four different millet powders.The morphology of starch particles in the whole flour changed from a scattered irregular sphere to complex and bonded to block structure with other substances,and the average particle size decreased significantly.The overall particle size shrank,and the crystal structure changed from natural A type to B type.The effect on the microstructure was particularly significant when the ratio of millet to water was 1∶2.The dynamic rheological tests showed that Gʹand tanδof millet paste after HHP treatment were higher than those of original powder,and Gʺwas lower than that of original powder.The results showed that HHP treatment could improve the elasticity and viscosity of millet starch,and this technology could be used as an effective physical modification method to improve the physical properties of millet powder.

关 键 词：超高压 小米粉 微观结构 流变特性 

分 类 号：TS201.7[轻工技术与工程—食品科学] S-3[轻工技术与工程—食品科学与工程]