高压均质处理对豌豆淀粉流变特性及多尺度结构的影响

doi:10.7506/spkx1002-6630-20220513-164

食品科学 ›› 2023, Vol. 44 ›› Issue (5): 53-61.doi: 10.7506/spkx1002-6630-20220513-164

• 食品工程 • 上一篇

高压均质处理对豌豆淀粉流变特性及多尺度结构的影响

胡荣，汪楠，张甫生，郑炯

（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）

发布日期:2023-03-23
基金资助:
重庆市自然科学基金面上项目（cstc2020jcyj-msxmX0392）；中央高校基本科研业务费专项资金项目（XDJK2020B045）

Effect of High-Pressure Homogenization on Rheological Properties and Multiscale Structure of Pea Starch

HU Rong, WANG Nan, ZHANG Fusheng, ZHENG Jiong

(1. College of Food Science, Southwest University, Chongqing 400715, China;2. Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China)

Published:2023-03-23

摘要/Abstract

摘要： 以豌豆淀粉（pea starch，PS）为原料，分别在0、20、40、60、80、100 MPa条件下高压均质（high-pressure homogenization，HPH）处理3 次，每次约30 min，探究HPH处理对PS凝胶流变特性及淀粉多尺度结构的影响。结果表明，随着均质压力的增加，PS黏度、触变性先增加后减小；频率扫描结果显示，HPH处理后PS凝胶的储能模量G’、损耗模量G”明显升高，40 MPa处理后PS凝胶黏性和弹性最好；PS凝胶的G’、G”曲线在70～75 ℃区间内出现拐点。HPH处理使PS的颗粒形貌、晶体结构及短程有序结构等多尺度结构均发生变化。其中，HPH处理后PS颗粒表面出现裂缝、塌陷及坑洞，其粒径分布发生变化；通过X射线衍射、傅里叶变换红外光谱分析发现，与原PS相比，100 MPa处理后PS非结晶区比例增加，且HPH处理使PS的在1 047、1 022 cm－1处吸收峰峰面积的比值升高，短程有序结构数量增多；1H核磁共振图谱表明PS中α-1,4糖苷键、α-1,6糖苷键均受到破坏，PS的分支度降低。本研究为HPH在淀粉流变特性及多尺度结构调控中的应用提供理论依据。

关键词: 豌豆淀粉；高压均质；凝胶；结晶结构；短程有序结构

Abstract: Pea starch (PS) was treated by high-pressure homogenization (HPH) at different pressures (0, 20, 40, 60, 80 and 100 MPa) three times for 30 min each in order to investigate the effect of HPH treatment on rheological properties and multiscale structure of starch. The results showed that the viscosity and thixotropy of PS initially increased and then decreased with increasing homogenization pressure. The frequency scanning results showed that the storage modulus G’ and loss modulus G” of PS gels were significantly increased after HPH treatment, and the viscosity and elasticity of PS gels were best after 40 MPa treatment. The G’ and G” curves of PS gels showed a turning point in the temperature range of 70–75 ℃. HPH treatment changed the granular morphology, crystal structure and short-range ordered structure of PS. Cracks, pits and holes appeared on the surface of PS granules after HPH treatment, and the particle size distribution changed. Through analysis by X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy, it was found that the proportion of amorphous region of PS increased after 100 MPa treatment, and HPH treatment increased the ratio between peak areas at 1 047 and 1 022 cm-1 (R1 047/1 022) and the short-range ordered structure of PS. 1H Nuclear magnetic resonance (NMR) spectroscopy showed that the α-1,4 glycosidic bond and α-1,6 glycosidic bond in PS were damaged, and the branching degree of PS was reduced. This study can provide a theoretical basis for the application of HPH in the regulation of starch rheological properties and multiscale structure.

Key words: pea starch; high-pressure homogenization; gel; crystal structure; short-range order structure

中图分类号:

TS201.7

胡荣，汪楠，张甫生，郑炯. 高压均质处理对豌豆淀粉流变特性及多尺度结构的影响[J]. 食品科学, 2023, 44(5): 53-61.

HU Rong, WANG Nan, ZHANG Fusheng, ZHENG Jiong. Effect of High-Pressure Homogenization on Rheological Properties and Multiscale Structure of Pea Starch[J]. FOOD SCIENCE, 2023, 44(5): 53-61.

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高压均质处理对豌豆淀粉流变特性及多尺度结构的影响

Effect of High-Pressure Homogenization on Rheological Properties and Multiscale Structure of Pea Starch

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