阿魏酸协同韧化处理对马铃薯淀粉的改性作用  

Modification of Potato Starch by Ferulic Acid Synergistic Toughening Treatment

作　　者：宋靖郑 韩四海[1,2] 刘建学 李佩艳[1,2] 岳崇慧 罗登林[1,2] Song Jingzheng;Han Sihai;Liu Jianxue;Li Peiyan;Yue Chonghui;Luo Denglin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,Henan;Henan Engineering Technology Research Center of Food Raw Materials,Luoyang 471023,Henan)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]河南省食品原料工程技术研究中心,河南洛阳471023

出　　处：《中国食品学报》2024年第9期51-59,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32302075)。

摘　　要：为了探讨阿魏酸(FA)协同韧化处理对马铃薯淀粉(PS)的改性作用,采用电子扫描电镜、流变仪、傅里叶红外光谱仪等技术手段研究了阿魏酸协同韧化处理构建的改性马铃薯淀粉糊化及凝胶特性。结果表明:阿魏酸协同韧化处理条件下,FA-PS复合体系颗粒的粒径增大,FA 1%时,平均粒径达到最大值(41.52±0.01)μm;白度增强,峰值为(97.10±0.01);FA-PS的峰值黏度、崩解值及回生值均有降低;FA-PS凝胶黏弹性提高,FA添加量为3%时,损失角正切值(tanδ)最低。韧化处理使马铃薯淀粉凝胶结构紧密,阿魏酸的加入又使其凝胶孔径变得均匀,进而影响复合体系短程有序结构。韧化处理促进了复合体系中马铃薯淀粉与阿魏酸的相互作用,能够有效地改善马铃薯淀粉的糊化特性及流变学特性。To investigate the modification effect of ferulic acid(FA) synergistic toughening treatment on potato starch(PS),the gelatinization and gel properties of modified potato starch were studied by means of electronic scanning electron microscope,rheometer and Fourier transform infrared spectrometer.The results showed that under the condition of ferulic acid synergistic toughening,the particle size of FA-PS composite system increased,and when FA was 1%,the average particle size reached the maximum value of(41.52±0.01) μm.The whiteness increased,and the peak value was(97.10±0.01).The peak viscosity,disintegration value and retrogradation value of FA-PS decreased.The viscoelasticity of FA-PS gel was improved,and the loss tangent(tanδ) was the lowest when the content of FA was 3%.The toughening treatment made the gel structure of potato starch compact,and the addition of ferulic acid made the gel pore become uniform,which affected the short-range ordered structure of the composite system.Toughening treatment promoted the interaction between potato starch and ferulic acid in the composite system,and could effectively improve the gelatinization and rheological properties of potato starch.

关 键 词：淀粉 阿魏酸 韧化处理 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]