马铃薯淀粉的微波和射频韧化处理特性研究  

Characteristics of potato starch treated by microwave and radio frequency energy

作　　者：林倩 夏天雨 江昊 LIN Qian;XIA Tianyu;JIANG Hao(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品与发酵工业》2023年第10期32-38,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(3207161197);陕西省重点产业链一般项目(2021NY-166);中国高校科学基金(2452019066)。

摘　　要：该文研究了介电淀粉韧化处理方法,对比分析了微波(microwave,MW)和射频(radio frequency,RF)2种介质加热条件对马铃薯淀粉的颗粒形态、微观结构、热特性、黏度特性及颗粒大小分布的影响。结果表明,RF加热使淀粉表面粗糙糊化。介电加热后X射线衍射图谱没有变化,但结晶度较未处理的马铃薯淀粉有所降低。经RF加热后的马铃薯淀粉体积直径大于经MW加热后的体积直径。介电加热与未处理的马铃薯淀粉相比,淀粉的热焓值、起始温度、峰值温度和终止温度显著降低。未处理马铃薯淀粉的崩解值和峰值黏度均大于介电加热的淀粉。MW加热淀粉的膨胀度大于RF加热。介电加热淀粉在贮藏期间的透光率低于未处理的马铃薯淀粉。The toughening method of dielectric starch was investigated.The effects of microwave(MW)and radio frequency(RF)heating conditions on the morphology,microstructure,thermal characteristics,viscosity characteristics,and particle size distribution of potato starch were compared and analyzed.Results indicated that RF heating made the starch surface roughened and gelatinized.The X-ray diffraction pattern was not changed after dielectric heating,but the crystallinity was reduced compared to the unheated potato starch.Potato starches had a greater volume diameter after RF heating than after MW heating.Compared to unheated potato starch,gelatinization enthalpy(ΔH),onset temperature(T_(o)),peak temperature(T p),and conclusion temperature(T_(c))of starch under dielectric heating decreased significantly.In contrast,the breakdown value and peak viscosity of unheated potato starch were greater than that of the dielectric heating starches.The swelling power degree of the MW-heated starches was greater than RF heated.Dielectric heating starches exhibited lower transmittance values than unheated potato starch during the duration of storage.

关 键 词：淀粉 微波 射频 热特性 形态结构 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]