超高压处理对荸荠淀粉理化、结构及消化特性的影响  

Effects of high hydrostatic pressure treatment on physicochemical properties,structure,and digestibility of water chestnut starch

作　　者：闻萌 曹正文 胡荣 王一州 陈厚荣[1,2] 张甫生 WEN Meng;CAO Zhengwen;HU Rong;WANG Yizhou;CHEN Hourong;ZHANG Fusheng(College of Food Science,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]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《食品与发酵工业》2024年第20期190-198,共9页Food and Fermentation Industries

基　　金：重庆市自然科学基金项目(cstc2018jcyjAX0002)。

摘　　要：为探究超高压处理对荸荠淀粉性质的影响,将荸荠淀粉在200~600 MPa的压力下处理20 min,研究不同压力处理后荸荠淀粉理化性质、结构和体外消化特性的变化。结果显示,随着处理压力的增加,荸荠淀粉的溶解度、膨胀力和黏度降低,600 MPa时分别降低了83.73%、48.32%和78.12%;超高压处理使荸荠淀粉的储能模量和损耗模量增加;400 MPa处理时荸荠淀粉的凝胶强度、硬度和胶着性提升最多,分别增加了47.07%、45.45%和25.34%;500~600 MPa处理后荸荠淀粉的颗粒形貌消失,其晶型从A型变为B型,结晶度和短程有序性显著降低(P<0.05);体外消化结果表明,超高压处理可降低荸荠淀粉快消化淀粉相对含量和增加慢消化淀粉相对含量。超高压处理作为一种荸荠淀粉非热改性的方法,可拓宽其在食品生产中的应用范围。Water chestnut starch is rich in resources,but its application is limited by the shortcomings of natural starch,such as poor thermal stability and easy aging.High hydrostatic pressure technology is a green and efficient means of starch modification and has a better application prospect.To investigate the effect of high hydrostatic pressure treatment on the properties of water chestnut starch,water chestnut starch was treated at a pressure of 200-600 MPa for 20 min,and the changes in the physicochemical,structural,and in vitro digestive properties of water chestnut starch were investigated after treatment at different pressures.Results showed that the solubility,swelling force,and viscosity of water chestnut starch decreased with the increase of treatment pressure,and decreased by 83.73%,48.32%,and 78.12%at 600 MPa,respectively.The energy storage modulus and loss modulus of water chestnut starch increased by high hydrostatic pressure treatment,and the gel strength,hardness,and adhesion of water chestnut starch were most improved by 400 MPa treatment,and increased by 47.07%,45.45%,and 25.34%,respectively.The granular morphology of water chestnut starch disappeared after 500-600 MPa treatment,its crystalline type changed from A-type to B-type,and the crystallinity and short-range ordering were significantly reduced(P<0.05).The in vitro digestion results showed that the high hydrostatic pressure treatment decreased the relative content of fastdigested starch and increased the relative content of slow-digested starch in water chestnut starch.The high hydrostatic pressure treatment as a method of nonthermal modification of water chestnut starch can broaden its application in food production.

关 键 词：超高压处理 荸荠淀粉 理化性质 结构 消化特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]