干热处理对枇杷核淀粉物化和结构特征的影响  

Effects of Dry Heat Treatment on Physicochemical and Structural Characteristics of Loquat Kernel Starch

作　　者：林国荣 文凡瑞[1] LIN Guorong;WEN Fanrui(College of Environmental and Biological Engineering,Putian University,Putian 351100,China;Fujian Provincial Key Laboratory of Ecology-Toxicological Effects&Control for Emerging Contaminants,Putian University,Putian 351100,China)

机构地区：[1]莆田学院环境与生物工程学院,福建莆田351100 [2]莆田学院福建省新型污染物生态毒理效应与控制重点实验室,福建莆田351100

出　　处：《食品科技》2024年第7期270-276,共7页Food Science and Technology

基　　金：海洋生物活性物质与功能食品团队项目(PTU017);福建省科技特派员项目(F2020KJP028)。

摘　　要：文章探究干热处理对枇杷核淀粉物化以及结构的影响。经过干热处理的枇杷核淀粉峰值黏度、起糊温度、最终黏度等数值表明干热处理对枇杷核淀粉有明显影响,表现为黏度值先升后降,起糊温度升高,黏度在130℃干热处理时达到峰值。热特性分析结果表明,干热处理会使枇杷核淀粉晶体崩解以及双螺旋结构解旋,改变淀粉的起始温度和峰值温度,降低焓值。结晶测试结果表明,干热处理能够改变枇杷核淀粉晶粒的大小和淀粉的结晶度,能够使淀粉颗粒产生新的晶粒或减少晶粒的数量,在130℃时结晶度较高,且各项指标都较好。红外光谱及形貌的研究结果表明,干热处理不会改变淀粉的基团种类,但会改变它们的数量和强度,在130℃附近现象易观察。The effects of dry heat treatment on the physicochemical and structure of loquat kernel starch were studied.The values of peak viscosity,pasting temperature and final viscosity of loquat core starch after dry heat treatment showed that dry heat treatment has obvious influence on loquat core starch,showing that viscosity values first increase and then decrease,while the pasting temperature rises.The viscosity peaks at 130℃during dry heat treatment.The thermal characteristics were analyzed,and the results showed that dry heat treatment would cause the disintegration of loquat kernel starch crystals and the unwinding of the double helix structure,changing the initial and peak temperature of starch,and reducing the enthalpy of starch.The crystallization test were carried out,and the results showed that dry heat treatment could change the size of loquat kernel starch grains and the crystallinity of starch,and could make starch granules generate new grains or reduce the number of grains.The crystallinity was higher at 130℃,and each all indicators were good.The results of infrared spectroscopy and morphology studies showed that dry heat treatment wouldn't change the types of starch groups,but affects their number and intensity,and the phenomenon was easy to observe at around 130℃.

关 键 词：枇杷核淀粉 黏度 起糊温度 干热处理 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]