静高压处理对甜荞麦淀粉理化特性及微观结构的影响  

Effects of Static Pressure Treatment on Chemical Properties and Microstructure of Buckwheat Starch

作　　者：苏克军 李海峰[1] 冯学夫 马莉娜 杨世虎 Su Kejun;Li Haifeng;Feng Xuefu;Ma Lina;Yang Shihu(College of Food and Wine,Ningxia University,Yinchuan 750021;Ningxia Institute of Metrology,Quality Inspection and Testing,Yinchuan 750200)

机构地区：[1]宁夏大学食品与葡萄酒学院,银川750021 [2]宁夏计量质量检验检测研究院,银川750200

出　　处：《中国粮油学报》2023年第10期90-96,共7页Journal of the Chinese Cereals and Oils Association

基　　金：自治区重点研发计划项目(2020BFH03003)。

摘　　要：研究静高压改性处理对甜荞麦淀粉理化特性及微观结构的影响,通过傅里叶红外光谱、XRD及SEM扫描等技术对改性淀粉进行定性分析,并采用质构仪对原甜荞麦淀粉和处理淀粉进行分析,研究其组织结构在静高压改性处理下的变化。结果表明,随静水压处理压力增加,甜荞麦淀粉的溶解度降低、透光率增加及淀粉凝胶特性产生不同变化。当静水压力达到600 MPa时,甜荞麦淀粉溶解度降至3.440%,透光率增加至27.1%,淀粉颗粒之间黏结形成淀粉团。此外,傅里叶红外测定在静高压改性处理下甜荞麦淀粉分子无新的官能团产生,但对甜荞麦淀粉的凝胶品质具有改善作用。静高压改性处理具有降低甜荞麦淀粉溶解度、增加其透光率及改善淀粉质构特性与凝胶特性作用,可考虑作为植物淀粉改性的非热技术之一。In order to study the effects of static high pressure modification on physicochemical properties and microstructure of sweet buckwheat starch,the modified starch was qualitatively analyzed by Fourier infrared spectroscopy,XRD and SEM scanning,the original sweet buckwheat starch and treated starch were analyzed by texture analyzer,and the changes of its microstructure under static and high pressure modification were studied.The results indicated that with the increase of hydrostatic pressure treatment,the solubility decreased,the light transmittance increased,and the starch gel characteristics changed differently.When the hydrostatic pressure reached 600 MPa,the solubility of sweet buckwheat starch dropped to 3.440%,the light transmittance increased to 27.1%,and the starch particles bonded to form starch masses.In addition,Fourier infrared determined that no new functional groups were produced in sweet buckwheat starch molecules under static and high-pressure modification,but it affected the gel quality of sweet buckwheat starch.Static high pressure modification treatment can reduce the solubility of sweet buckwheat starch,increase its light transmittance,improve the starch structure characteristics and gel characteristics,and can be considered as one of the non-thermal technologies for plant starch modification.

关 键 词：静高压改性处理 甜荞麦淀粉 晶型结构 质构特性。 

分 类 号：S517[农业科学—作物学]