胡椒淀粉结构和理化性质研究  

Structure and Physicochemical Characteristics of Pepper Starch

作　　者：赵康云 朴春红 徐飞[1,3,4] 陈小爱 张彦军 ZHAO Kangyun;PIAO Chunhong;XU Fei;CHEN Xiaoai;ZHANG Yanjun(Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning,Hainan 571533,China;School of Food and Pharmaceutical Engineering(Guangxi Liubao Tea Modern lndustry College),Wuzhou University,Wuzhou,Guangxi 543002,China;National Center of Important Tropical Crops Engineering and Technology Research,Wanning,Hainan 571533,China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning,Hainan 571533,China)

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]梧州学院食品与制药工程学院(六堡茶现代产业学院),广西梧州543002 [3]国家重要热带作物工程技术研究中心,海南万宁571533 [4]海南省特色热带作物适宜性加工与品质控制重点实验室,海南万宁571533

出　　处：《热带作物学报》2023年第10期2084-2092,共9页Chinese Journal of Tropical Crops

基　　金：中央级公益性科研院所基本科研业务费专项(No.1630142022007);海南省重点研发计划项目(No.ZDYF2022SHFZ122)。

摘　　要：胡椒(Piper nigrum L)作为世界上最重要的香辛料之一,因其香气和口感而广受欢迎。现有研究主要聚焦于胡椒中胡椒碱的开发,但是淀粉作为胡椒颗粒中的主要组成成分,迄今为止,很少有人进行研究,人们对这种淀粉了解甚少,而胡椒淀粉可能与胡椒中的活性成分发生相互作用,对于胡椒的生产和产业的发展具有重要作用。为探究不同加工方式生产的胡椒中(黑胡椒和白胡椒)淀粉的特性,本研究采用硫代硫酸钠法分离了黑胡椒和白胡椒中的淀粉,并通过多种表征方法对2种胡椒淀粉的结构和理化特性进行分析。结果表明:黑胡椒淀粉和白胡椒淀粉的纯度分别为96.38%和97.70%,蛋白质、脂肪和灰分含量均较低,属于高纯度淀粉;SEM和粒径分布结果分析可知,黑胡椒淀粉和白胡椒淀粉均具有极小的淀粉颗粒(体积加权平均直径:3.44μm和4.83μm),但黑胡椒淀粉的粒径分布较广,呈不规则多边形,2种胡椒淀粉均为A型结构;与黑胡椒淀粉相比白胡椒淀粉具有较高的直链淀粉含量(24.21%)、相对结晶度(34.21%)、糊化温度(90.42℃)、凝胶强度(1466.72 g)、胶黏性(157.53)、咀嚼性(87.55)、凝胶焓(15.80 J/g)和回生值(1294.00 cP),但是白胡椒淀粉分子短程有序性(0.67)、峰值粘度(3074.00 cP)、谷值粘度(2615.67 cP)、崩解值(458.33 cP)和最终粘度(3909.67 cP)显著小于黑胡椒淀粉(P?0.05),表明不同加工方式生产的胡椒在结构和理化特性方面存在差异。综上所述,2种胡椒颗粒形貌相似,白胡椒淀粉具有更高的直链淀粉含量和分子短程有序性,同时有较好的凝胶性能和回生特性,白胡椒与黑胡椒主要区别在于有无外果皮,因此产生差异的可能是黑胡椒外果皮中少量淀粉影响。本研究结果对胡椒淀粉作为一种新的非常规作物小颗粒淀粉在食品和非食品工业的应用提供理论依据,并促进胡椒产业的可持续开发。As one of the most prominent spices in the world,pepper(Piper nigrum L.)is extremely popular due to its aroma and flavor.Current study focuses mostly on the production of piperine in pepper,although starch,the primary component of pepper granules,has been researched infrequently and nothing is known about it.The potential for pepper starch to interact with pepper’s active components is crucial to pepper production and industrial development.This study separated the starch in black pepper and white pepper using the sodium thiosulfate method and analyzed the two types of pepper starch using various characterization techniques to investigate the characteristics of starch in pepper(black pepper and white pepper)produced by different processing methods.The results indicated that the purity of black pepper starch and white pepper starch was 96.38 and 97.70%,respectively,with low protein,fat,and ash content,and that they belonged to the high-purity starch;SEM and particle size distribution analyses revealed that both black pepper starch and white pepper starch contained exceptionally small starch granules(volume-weighted average diameters of 3.44μm and 4.80μm,respectively),although the particle size distribution of black pepper starch was more irregular and broader.Both types of pepper starch had an A-shaped structure;White pepper starch contained more amylose(24.21%),relative crystal-linity(34.21%),gelatinization temperature(90.42℃),gel strength(1466.72 g),tackiness(157.53),chewiness(87.55),gel enthalpy(15.80 J/g),and retrogradation value(1294.00 cP)when compared to black pepper starch.However,white pepper starch’s molecular short-range order(0.67),peak viscosity(3074.00 cP),trough viscosity(2615.67 cP),breakdown viscos-ity(458.33 cP),and final viscosity(3909.67 cP)were significantly lower than those of black pepper starch(P<0.05),indi-cating that there are variations in the structure and physicochemical properties of pepper produced by various processing methods.In conclusion,the morphologies of the two types

关 键 词：香辛料 胡椒淀粉 淀粉结构 红外分析 小颗粒淀粉 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程] S573.9[轻工技术与工程—食品科学与工程]