超高压处理对燕麦淀粉颗粒特性、热特性及流变学特性的影响

doi:10.7506/spkx1002-6630-20190908-106

食品科学 ›› 2020, Vol. 41 ›› Issue (23): 114-121.doi: 10.7506/spkx1002-6630-20190908-106

超高压处理对燕麦淀粉颗粒特性、热特性及流变学特性的影响

张晶，张美莉

（内蒙古农业大学食品科学与工程学院，内蒙古呼和浩特 010018）

出版日期:2020-12-15 发布日期:2020-12-28
基金资助:
国家自然科学基金地区科学基金项目（31760468）

Effect of High Hydrostatic Pressure Treatment on Morphological, Thermal and Rheological Properties of Oat Starch

ZHANG Jing, ZHANG Meili

(College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China)

Online:2020-12-15 Published:2020-12-28

摘要/Abstract

摘要： 淀粉的性质直接影响淀粉原料食品的品质。为探究超高压处理对燕麦淀粉性质的影响，将燕麦淀粉在100～600 MPa的压力下处理30 min，研究燕麦淀粉颗粒特性、质构特性、热特性及流变学特性的变化。结果表明：100～300 MPa处理后，淀粉颗粒表面变化不明显，颗粒粒径减小，400～600 MPa处理后，淀粉颗粒表面变粗糙，并发生坍塌、黏结，颗粒粒径增加；超高压处理可以显著降低淀粉凝胶的硬度、胶着度和咀嚼度，并增加淀粉凝胶的回复性、弹性和黏聚性；热力学参数表明燕麦淀粉在500 MPa和600 MPa处理后发生糊化；动态流变实验表明超高压处理使淀粉糊G’、G’’、tan δ值明显提高，且100 MPa处理后，淀粉黏弹性最好；静态流变实验表明原淀粉和超高压处理淀粉均为假塑性流体，500～600 MPa处理后，触变环面积减少，体系的剪切稳定性提高。本研究为超高压对燕麦淀粉特性的影响提供了理论依据。

关键词: 超高压；燕麦淀粉；颗粒特性；热特性；流变特性

Abstract: The properties of starch directly affect the appearance and eating quality of starch-based foods. In order to investigate the effect of high hydrostatic pressure (HHP) treatment on the properties of oat starch, changes in the morphological, textural, thermal and rheological properties of oat starch were determined after being treated under pressures of 100–600 MPa for 30 mins. The results showed that after HHP treatment at pressures of 100–300 MPa, the average particle size of oat starch granules decreased without significant changes in the surface morphology. In contrast, the particle size increased and the granule surfaces became rough, collapsed and adhered together after HHP treatment at 400–600 MPa. HHP treatment could significantly reduce the hardness, gumminess and chewiness of starch gels, and increase the resilience, springiness and cohesiveness. Differential scanning calorimetric (DSC) analysis indicated that starch gelatinization occurred after treatment at 500 or 600 MPa. The dynamic rheological studies revealed that the G’, G’’ and tan δ values of HHP treated starch paste were significantly higher than those of the original starch, indicating that this treatment enhanced the viscoelasticity of starch, and after treatment at 100 MPa, starch showed the best viscoelasticity. In the static rheological studies, both raw and treated starch were pseudo-plastic fluids. HHP treatment at 500 or 600 MPa reduced the thixotropy loop area and greatly improved the shear stability. This study will provide theoretical reference for research on the effect of ultrahigh pressure on starch properties.

Key words: high hydrostatic pressure; oat starch; morphological properties; thermal properties; rheological properties

中图分类号:

TS201.7

张晶，张美莉. 超高压处理对燕麦淀粉颗粒特性、热特性及流变学特性的影响[J]. 食品科学, 2020, 41(23): 114-121.

ZHANG Jing, ZHANG Meili. Effect of High Hydrostatic Pressure Treatment on Morphological, Thermal and Rheological Properties of Oat Starch[J]. FOOD SCIENCE, 2020, 41(23): 114-121.

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超高压处理对燕麦淀粉颗粒特性、热特性及流变学特性的影响

Effect of High Hydrostatic Pressure Treatment on Morphological, Thermal and Rheological Properties of Oat Starch

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