酶解-动态高压微射流制备纳米淀粉及对其结构性质的影响  

Nano-starch and Its Structural Properties Prepared from Enzymolysis-Dynamic High Pressure Micro-fluidization

作　　者：黄佳卉 赵雷[1] 朱杰[2] 张书艳 HUANG Jiahui;ZHAO Lei;ZHU Jie;ZHANG Shuyan(College of Food Science,South China Agriculture of University,Guangzhou 510642,China;School of Life and Health Technology,Dongguan University of Technology,Dongguan Key Laboratory of Typical Food Precision Design,China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation,Dongguan 523808,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]东莞理工学院生命健康技术学院,东莞市特色食品精准设计重点实验室,中国轻工业健康食品开发与营养调控重点实验室,广东东莞523808

出　　处：《食品工业科技》2024年第8期127-133,共7页Science and Technology of Food Industry

基　　金：广东省基础与应用基础研究基金项目(2022A1515140072);广东省创新强校创新团队项目(2021KCXTD035)。

摘　　要：为探究蜡质玉米淀粉(WMS)经普鲁兰酶协同动态超高压微射流技术(P-DHPM)制备纳米淀粉后对其结构及性质的变化规律,本文探讨了处理前后淀粉微观结构、结晶结构、分子结构、粒径、分子量及热性能的变化趋势。结果表明,随着酶解时间的增加,淀粉圆球形颗粒变碎片状、结晶结构逐渐消失、淀粉短程有序性增加、分子量显著(P<0.05)减小;同时,淀粉糊化峰值温度由71.23℃降低至55.81℃,糊化焓值(ΔH)显著(P<0.05)减小至4.68 J/g;酶解淀粉进一步经微射流处理后,粒径降低至纳米级,淀粉颗粒变成更加无规则的小碎片,糊化峰值温度(T_p)降低至55.37℃,糊化焓值(ΔH)增大至14.13 J/g。通过酶解-微射流技术处理WMS淀粉,可制备得到粒径可控且具有短程有序的纳米尺寸淀粉颗粒,提供了一种环境友好、操作简单的制备方法,同时为继续探讨其在淀粉纳米乳液及淀粉基活性包装材料中的应用奠定基础。In order to investigate the changes in structure and properties of waxy maize starch(WMS)after its nano-starch was prepared by pullulanase enzymolysis-dynamic high pressure micro-fluidization technology(P-DHPM),this paper explored the trends of changes in starch microstructure,crystalline structure,molecular structure,particle size,molecular weight,and thermal properties before and after the treatment.The results showed that spherical starch particles were turned into fragmentization,and the crystalline structures were transferred into amorphous states,the short-range ordered structure was increased,and the molecular weight of starch was decreased with the increment of enzymatic hydrolysis time.In the meantime,the peak gelatinization temperature(Tp)of treated starch was decreased from 71.23℃to 55.81℃,and the enthalpy value of pasting(ΔH)was decreased to 4.68 J/g significantly(P<0.05).Furthermore,with the treatment of DHPM,the particle size of pre-treated starch was significantly(P<0.05)reduced to nano-scale,presenting more random small pieces compared with enzymatic starch.Comparativley,the Tp of nanostarch were reduced to 55.37°C,while theΔH of nanostarch was increased to 14.13 J/g further.These results indicated that nano-starch with short-range ordered structure could be prepared from P-DHPM,providing an environmentally friendly and easy-to-operate preparation method,which would provide a foundation for further study of its application in starch nano-emulsion and starch-based active packaging materials.

关 键 词：酶解 动态超高压微射流 纳米淀粉 结构 热学性能 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]