超高压致淀粉结构变化对醋酸酯淀粉合成及产品品质的影响  

Effects of Ultra-high Pressure-Induced Starch Structural Changes on the Synthesis and Product Quality of Starch Acetate

作　　者：蒲华寅[1] 明欢育 张冲[1] 郭思敏 曹艳妮 王立霞 PU Huayin;MING Huanyu;ZHANG Chong;GUO Simin;CAO Yanni;WANG Lixia(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi’an 710021,China;Zhongken Huashan Mu Dairy Co.Ltd.,Weinan 714019,China;College of Life Sciences and Food Engineering,Shaanxi Xueqian Normal University,Xi’an 710100,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021 [2]中垦华山牧乳业有限公司,陕西渭南714019 [3]陕西学前师范学院生命科学与食品工程学院,陕西西安710100

出　　处：《食品科学》2024年第21期254-260,共7页Food Science

基　　金：陕西省重点研发计划一般项目(2023-YBNY-175,2024NC-YBXM-134,2024NC-YBXM-136);陕西省教育厅自然科学专项(20JK0530);西安市科技计划项目(23NYGG0061);陕西学前师范学院科研创新团队建设计划项目(XJKYCXTD02)。

摘　　要：以玉米淀粉为原料,经不同压力(100、200、300、400、500、600 MPa)超高压预处理后,再合成醋酸酯淀粉。利用扫描电子显微镜、X射线衍射、快速黏度分析、差示扫描量热等技术对比超高压处理淀粉及醋酸酯淀粉的结构性质。结果表明:超高压处理和乙酰化反应对淀粉结构均有一定的影响,表现出淀粉颗粒的膨胀和破裂。超高压预处理后,淀粉相对结晶度及糊化焓呈现先增大后减小的趋势,其中400 MPa处理时达到最大,分别为35.4%和11.90 J/g,此时糊化黏度相关参数也最大。当预处理压力为600 MPa时,淀粉完全糊化,颗粒失去原有形态,结晶类型由A型向V型转换。由于超高压预处理导致淀粉结构的改变,醋酸酯淀粉取代度和反应效率明显提高,当压力为500 MPa时达到最大值0.103和81.14%,该最大值的出现可能与淀粉颗粒结构明显破坏但维持颗粒态,增加乙酸酐与颗粒接触机会有关。本研究结果表明,对淀粉原料进行超高压预处理进而调控淀粉结构,有利于提升醋酸酯淀粉的合成效率。Starch acetate was prepared from corn starch after ultra-high pressure(UHP)pretreatment at different pressure levels(100,200,300,400,500,and 600 MPa).The structural properties of UHP treated starch and starch acetate were analyzed by scanning electron microscopy(SEM),X-ray diffraction(XRD),rapid viscosity analysis(RVA)and differential scanning calorimetry(DSC).The results indicated that both UHP treatment and acetylation reaction resulted in swelling and rupture of starch granules.After UHP pretreatment,the relative crystallinity and gelatinization enthalpy of starch increased first and then decreased,reaching maximum values of 35.4%and 11.90 J/g at 400 MPa,respectively.Meanwhile,pasting parameters reached maximum values at this pressure level.After pretreatment at 600 MPa,the starch was gelatinized completely and the morphology of starch granules was destroyed.Furthermore,the crystalline structure changed from A-type to V-type.As a result,the degree of substitution and reaction efficiency of starch acetate significantly increased,reaching maximum values of 0.103 and 81.14%,respectively,when the pressure was 500 MPa.The occurrence of the maximum values might be related to the fact that the granular state was maintained despite obvious structural damage of starch granules,resulting in increased contact between starch granules and acetic anhydride.The findings of this study demonstrate that UHP pretreatment changes the structure of starch and thus helps increase the synthesis efficiency of starch acetate.

关 键 词：玉米淀粉 超高压 醋酸酯淀粉 特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]