超声处理时间对莲藕淀粉理化和结构特性的影响  

Effect of Ultrasound Treatment Time on Physicochemical and Structural Properties of Lotus Root Starch

作　　者：廖雪勤 汪楠 胡荣 薛冰洁[1,2] 张甫生 郑炯[1,2,3] LIAO Xueqin;WANG Nan;HU Rong;XUE Bingjie;ZHANG Fusheng;ZHENG Jiong(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Engineering Education(Southwest University),Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]食品科学与工程国家级实验教学示范中心(西南大学),重庆400715 [3]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《食品科学》2024年第6期183-191,共9页Food Science

基　　金：重庆市自然科学基金面上项目(cstc2020jcyj-msxm X0392);中央高校基本科研业务费重点项目(XDJK2020B045);西南大学大学生创新创业训练计划项目(X202210635590)。

摘　　要：以莲藕淀粉(lotus root starch,LS)为对象,探究不同超声时间(0、10、20、30、40、50 min)对LS糊化特性、流变特性以及片层结构、结晶结构、短程有序结构、微观结构等的影响。结果表明,不同超声时间处理后LS分子链溶胀和缠结增加,糊化黏度最大增至(6059±31)mPa·s;淀粉颗粒表面出现裂缝、塌陷及坑洞,利于水分子进入,黏弹性增加。在超声作用下LS的α-1,6-糖苷键被破坏,部分支链断裂,形成淀粉短链,重新排列成有序的结构,短程有序结构增多,R_(1047/1022)值升高了3.20%;较短时间的超声处理(30 min)增强了淀粉分子间的相互作用,双螺旋结构变得有序和紧密,使T_p和ΔH值分别增大了11.09%和89.21%。长时间超声处理(40~50 min)不利于这种有序结构的形成。本研究结果可为超声技术在淀粉理化特性及多尺度结构调控中的应用提供理论参考。This study investigated the effects of different durations of ultrasound treatment(0,10,20,30,40 and 50 min)on the gelatinization,rheological properties,crystal structure,short-range ordered structure,and microstructure of lotus root starch(LS).The results showed that the molecular chain swelled and entanglement increased after ultrasonic treatment,and the gelatinization viscosity increased up to(6059±31)mPa·s.Cracks,and collapses and holes appeared on the surface of starch particles,which promoted the entrance of water molecules and increase the viscoelasticity.Ultrasound treatment destroyed theα-1,6-glycosidic bonds of starch molecules,and broke some branches to form short starch chains,which were rearranged into ordered structures.The number of short-range ordered structures increased,and the R1047/1022 ratio increased by 3.20%.Short-time ultrasonic treatment(30 min)enhanced the interaction between starch molecules,making the double helix structure more ordered and compact and increasing the Tp andΔH by 11.09%and 89.21%,respectively.Long-time ultrasonic treatment(40–50 min)was not conducive to the formation of ordered structures.The results of this study can provide a theoretical basis for the application of ultrasonic in regulating the physicochemical properties and multi-scale structure of starch.

关 键 词：莲藕淀粉 超声处理 黏弹性 糊化特性 短程有序结构 

分 类 号：TS202.1[轻工技术与工程—食品科学]