真空加工处理对鲜食糯玉米淀粉结构和理化性质的影响  

Effects of Vacuum Processing Treatment on the Structure and Physical and Chemical Properties of Fresh Waxy Corn Starch

作　　者：徐瑞航 朱立斌 朱丹[3] 魏文毅[1,2] 牛广财 赵晨雨[1,2] 张玙璠 XU Ruihang;ZHU Libin;ZHU Dan;WEI Wenyi;NIU Guangcai;ZHAO Chenyu;ZHANG Yufan(Food College,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Agri-food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,China;College of Life Science and Biotechnology,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省农产品加工工程技术研究中心,黑龙江大庆163319 [3]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319

出　　处：《食品工业科技》2025年第1期97-103,共7页Science and Technology of Food Industry

基　　金：黑龙江省农产品加工协同创新推广体系资助项目(20231212);黑龙江八一农垦大学试验示范基地项目(SFJD005);黑龙江八一农垦大学“三横三纵”平台支持计划项目(PTJH202103)。

摘　　要：为探究真空加工处理对鲜食糯玉米淀粉结构和理化性质的影响,以黄糯619和黑宝两个鲜食糯玉米品种为原料,通过扫描电子显微镜、X-射线衍射仪、傅里叶红外光谱仪、差示扫描量热仪和快速黏度分析仪等研究真空加工处理对鲜食糯玉米淀粉微观结构和理化性质的影响。结果表明:真空加工处理使黄糯619和黑宝2种鲜食糯玉米的直链淀粉含量显著升高(P<0.05),分别由5.39%和6.26%升高至8.52%和9.71%,支链淀粉含量显著降低(P<0.05),分别由94.61%和93.74%降低至91.48%和90.29%,淀粉颗粒破坏严重,淀粉的晶体类型和官能团结构没有改变,但相对结晶度分别降低了9.62%和9.41%;真空加工处理后,2种鲜食糯玉米淀粉的起始温度、峰值温度、终止温度和糊化焓值显著下降(P<0.05),淀粉的糊化温度、峰值黏度、最终黏度、衰减值、回生值显著下降(P<0.05),表明淀粉更容易发生糊化,抗老化能力增强。此外,真空加工处理使鲜食糯玉米淀粉的抗性淀粉(RS)转变为快消化淀粉(RDS)和慢消化淀粉(SDS),说明真空加工处理能够提高鲜食糯玉米淀粉的消化速率。本实验结果可以为鲜食糯玉米真空加工与利用提供理论依据。In order to explore the effect of vacuum processing treatment on the starch structure and physical and chemical properties of fresh waxy corn,Huangnuo 619 and Heibao were used as raw materials.The microstructure and physicochemical properties of fresh waxy corn starch after vacuum processing treatment were investigated by scanning electron microscope,X-ray diffractometer,Fourier infrared spectrometer,differential scanning calorimeter and rapid viscosity analyzer.The results showed that vacuum processing treatment of Huangnuo 619 and Heibao fresh waxy corn significantly increased the amylope content(P<0.05),from 5.39%and 6.26%to 8.52%and 9.71%respectively,and significantly decreased the amylopectin content(P<0.05),from 94.61%and 93.74%to 91.48%and 90.29%respectively.Starch particles were damaged severely,the crystal type and functional group structure of starch had not been changed,but the relative crystallinity decreased by 9.62%and 9.41%respectively.After vacuum processing treatment,the initial temperature,peak temperature,final temperature and gelatinization enthalpy of the two kinds of fresh waxy corn starch decreased significantly(P<0.05),and the gelatinization temperature,peak viscosity,final viscosity,decay value and recovery value decreased significantly(P<0.05),which showed that starch was more prone to gelatinization and its anti�aging ability was enhanced.In addition,the resistant starch(RS)of fresh waxy corn starch was transformed into rapid digestible starch(RDS)and slow digestible starch(SDS)by vacuum processing treatment,indicated that the digestion rate of fresh waxy corn starch could be improved by vacuum processing treatment.The experimental results can provide theoretical basis for vacuum processing and utilization of fresh waxy corn.

关 键 词：鲜食糯玉米 真空加工处理 淀粉 结构 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]