糊化处理对藜麦淀粉形态、结构及热特性的影响
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摘要
利用碱性蛋白酶提取青海高原藜麦淀粉(白藜麦淀粉WCS、红藜麦淀粉RCS、黑藜麦淀粉BCS)后观察其直链、支链淀粉含量变化。三种藜麦淀粉经过高温高水分的糊化处理(温度100℃,料液比1∶12 g/m L),使用扫描电镜、激光粒度分析仪、X射线衍射仪、傅里叶红外光谱仪、差示扫描量热仪等仪器将糊化前后藜麦淀粉的颗粒形态、粒径、晶体结构、分子结构、热特性等性质进行分析,比较得出藜麦淀粉糊化前后的差异。结果表明:扫描电镜图表明碱性蛋白酶提取的藜麦淀粉具有光滑完整的表面结构,糊化后的三种淀粉颗粒表面破坏程度高。激光粒度仪测定出淀粉颗粒粒径增大,糊化处理后,三种藜麦淀粉的粒径D(10)分别增加了25.58、9.16、27.00μm。X射线衍射图谱显示出糊化后淀粉晶体结构消失、定型区向不定型区转变。傅里叶红外光谱显示三种藜麦淀粉糊化后结构不变,分子键未受到破坏,仅表现为透过率增加。糊化处理可以改善藜麦淀粉的加工特性,为藜麦淀粉的应用提供理论依据。
The Chenopodium quinoa starch( white Chenopodium quinoa starch WCS,red Chenopodium quinoa starch RCS,black Chenopodium quinoa starch BCS) from Qinghai plateau extracted by alkaline protease were studied based on the changes of amylose and amylopectin contents.The gelatinization treatment was imposed on the three kinds of Chenopodium quinoa starch( the gelatinization temperature was 100 ℃ and the ratio of material to liquid was 1∶ 12 g/m L).Scanning electron microscope,laser particle size analyzer,X-ray diffractometer,infrared spectrometer,differential scanning calorimeter and other instruments were used to analyze the morphology,crystal structure,molecular structure and thermal properties of Chenopodium quinoa starch.And the differences before and after gelatinization of Chenopodium quinoa starch were compared.The results showed that,the Chenopodium quinoa starch extracted by alkaline protease starch had smooth and complete surface structure by SEM,the surface of the starch granules was highly damaged after gelatinization,the size of starch granules was increased which determined by laser particle size analyzer,the particle size D( 10) of the three Chenopodium quinoa starches increased 25.58,9.16 and 27.00 μm respectively after gelatinization treatment. The X-ray diffraction showed that the starch crystal structure disappeared after gelatinization,and the crystal region changed to amorphous region. The Fourier infrared spectrum results showed that the structure of the three kinds of starch were constant after gelatinization,molecular bonds were not destroyed,only with the increasing of the transmittance. Gelatinization could improve the processing properties of Chenopodium quinoa starch and provide a theoretical basis for the application of Chenopodium quinoa starch.
The Chenopodium quinoa starch( white Chenopodium quinoa starch WCS,red Chenopodium quinoa starch RCS,black Chenopodium quinoa starch BCS) from Qinghai plateau extracted by alkaline protease were studied based on the changes of amylose and amylopectin contents.The gelatinization treatment was imposed on the three kinds of Chenopodium quinoa starch( the gelatinization temperature was 100 ℃ and the ratio of material to liquid was 1∶ 12 g/m L).Scanning electron microscope,laser particle size analyzer,X-ray diffractometer,infrared spectrometer,differential scanning calorimeter and other instruments were used to analyze the morphology,crystal structure,molecular structure and thermal properties of Chenopodium quinoa starch.And the differences before and after gelatinization of Chenopodium quinoa starch were compared.The results showed that,the Chenopodium quinoa starch extracted by alkaline protease starch had smooth and complete surface structure by SEM,the surface of the starch granules was highly damaged after gelatinization,the size of starch granules was increased which determined by laser particle size analyzer,the particle size D( 10) of the three Chenopodium quinoa starches increased 25.58,9.16 and 27.00 μm respectively after gelatinization treatment. The X-ray diffraction showed that the starch crystal structure disappeared after gelatinization,and the crystal region changed to amorphous region. The Fourier infrared spectrum results showed that the structure of the three kinds of starch were constant after gelatinization,molecular bonds were not destroyed,only with the increasing of the transmittance. Gelatinization could improve the processing properties of Chenopodium quinoa starch and provide a theoretical basis for the application of Chenopodium quinoa starch.
引文
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[16]蒋苏苏,段红伟,于锋.DSC测不同条件下玉米粉糊化特性及建立淀粉糊化度测定方法的探讨[J].中国畜牧杂志,2012,48(21):74-78.
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[19]Lorenz K.Quinoa(Chenopodium quinoa)starch-physicochemical properties and functional characteristics[J].StarchStarke,2010,42(3):81-86.
[20]罗志刚,高群玉,杨连生.湿热处理对淀粉分子结构的影响[J].食品科技,2004(7):14-16.
[21]刘星,范楷,司文帅,等.谷粒湿热处理对薏仁米淀粉形态、结构与热特性的影响[J].食品科学,2018,39(19):128-133.
[22]侯蕾,韩小贤,郑学玲,等.不同种类淀粉理化性质的比较[J].粮食加工,2015,40(2):32-37.
[23]刘垚,高群玉.小颗粒淀粉性质和应用综述[J].粮食与饲料工业,2007(8):22-23.
[24]刘延奇,吴史博,秦令祥,等.配体对淀粉晶型结构的影响[J].粮食与饲料工业,2009(5):26-27.
[25]Zobel H F.Starch crystal transformations and their industrial importance[J].Starch-Starke,2010,40(1):1-7.
[26]刘延奇,杨留枝,于九皋,等.微晶淀粉的制备及影响微晶晶型的因素研究[J].中国粮油学报,2007,22(1):56-59.
[27]张文杰.藜麦全粉与淀粉的理化性质与结构研究及应用[D].郑州:郑州轻工业学院,2016.
[28]彭凯,吴薇,龙蕾,等.非淀粉成分对淀粉糊化特性的影响[J].粮食与饲料工业,2015(5):41-44.
[29]翟娅菲,刘秀妨,张华,等.藜麦淀粉理化特性研究[J].食品工业科技,2017,38(24):48-52.
[30]Ahamed N T,Singhal R S,Kulkarni P R,et al.Physicochemical and functional properties of Chenopodium quinoa starch[J].Carbohydrate Polymers,1996,31(2):99-103.
[31]周慧颖,彭小松,欧阳林娟,等.支链淀粉结构对稻米淀粉糊化特性的影响[J].中国粮油学报,2018,33(8):25-30.
[32]陈佩.不同链/支比玉米淀粉的形态及其在有/无剪切力下糊化的研究[D].广州:华南理工大学,2010.
[2]李玉英,王玉玲,王转花.藜麦营养成分分析及黄酮提取物的抗氧化和抗菌活性研究[J].山西农业科学,2018,46(5):729-733.
[3]延莎,毛晓慧,杨莉榕,等.不同蒸煮方式对藜麦营养特性及风味的影响[J].中国粮油学报,2018,33(4):20-26.
[4]徐天才,和桂青,李兆光,等.不同海拔藜麦的营养成分差异性研究[J].中国农学通报,2017,33(17):129-133.
[5]Rayner M,Timgren A,Sjoo M,et al.Quinoa starch granules:Acandidate for stabilising food-grade Pickering emulsions[J].Journal of the Science of Food&Agriculture,2012,92(9):1841-1847.
[6]Araujofarro P C,Podadera G,Sobral P J A,et al.Development of films based on quinoa(Chenopodium quinoa,Willdenow)starch[J].Carbohydrate Polymers,2010,81(4):839-848.
[7]钱芳,黄立新,杨晓泉.莲子淀粉性质的研究[J].食品工业科技,2007,28(3):57-60.
[8]黄立兰,黄广明,劳晔.淀粉糊化度测定方法的研究进展[J].饲料工业,2014,35(13):53-57.
[9]周建芹,罗发兴.预糊化淀粉在食品中的应用[J].食品工业,2000(3):7-8.
[10]高群玉,叶营,王琳.湿热处理对不同晶型淀粉理化性质及消化性的影响[J].现代食品科技,2015,31(3):60-65.
[11]袁晓丽.藜麦淀粉的提取及改性后理化性质的分析[D].天津:天津科技大学,2017.
[12]王棐.藜麦蛋白和淀粉的分离提取及性质研究[D].无锡:江南大学,2018.
[13]申瑞玲,张亚蕊,景新俊,等.藜麦淀粉-硬脂酸复合物的制备及性质研究[J].河南农业科学,2018,47(2):135-139.
[14]肖志刚,时超,杨柳,等.疏水改性藜麦淀粉的制备及其Pickering乳液乳化性研究[J].现代食品科技,2018,34(12):19-25.
[15]隋修武,李瑶,胡秀兵,等.激光粒度分析仪的关键技术及研究进展[J].电子测量与仪器学报,2016,30(10):1449-1459.
[16]蒋苏苏,段红伟,于锋.DSC测不同条件下玉米粉糊化特性及建立淀粉糊化度测定方法的探讨[J].中国畜牧杂志,2012,48(21):74-78.
[17]Sandhu K S,Singh N,Malhi N S.Physicochemical and thermal properties of starches separated from corn produced from crosses of two germ pools[J].Food Chemistry,2005,89(4):541-548.
[18]Atwell W A,Patrick B M,Johnson L A,et al.Characterization of quinoa starch[J].Cereal Chemistry,1983,60(1):9-11.
[19]Lorenz K.Quinoa(Chenopodium quinoa)starch-physicochemical properties and functional characteristics[J].StarchStarke,2010,42(3):81-86.
[20]罗志刚,高群玉,杨连生.湿热处理对淀粉分子结构的影响[J].食品科技,2004(7):14-16.
[21]刘星,范楷,司文帅,等.谷粒湿热处理对薏仁米淀粉形态、结构与热特性的影响[J].食品科学,2018,39(19):128-133.
[22]侯蕾,韩小贤,郑学玲,等.不同种类淀粉理化性质的比较[J].粮食加工,2015,40(2):32-37.
[23]刘垚,高群玉.小颗粒淀粉性质和应用综述[J].粮食与饲料工业,2007(8):22-23.
[24]刘延奇,吴史博,秦令祥,等.配体对淀粉晶型结构的影响[J].粮食与饲料工业,2009(5):26-27.
[25]Zobel H F.Starch crystal transformations and their industrial importance[J].Starch-Starke,2010,40(1):1-7.
[26]刘延奇,杨留枝,于九皋,等.微晶淀粉的制备及影响微晶晶型的因素研究[J].中国粮油学报,2007,22(1):56-59.
[27]张文杰.藜麦全粉与淀粉的理化性质与结构研究及应用[D].郑州:郑州轻工业学院,2016.
[28]彭凯,吴薇,龙蕾,等.非淀粉成分对淀粉糊化特性的影响[J].粮食与饲料工业,2015(5):41-44.
[29]翟娅菲,刘秀妨,张华,等.藜麦淀粉理化特性研究[J].食品工业科技,2017,38(24):48-52.
[30]Ahamed N T,Singhal R S,Kulkarni P R,et al.Physicochemical and functional properties of Chenopodium quinoa starch[J].Carbohydrate Polymers,1996,31(2):99-103.
[31]周慧颖,彭小松,欧阳林娟,等.支链淀粉结构对稻米淀粉糊化特性的影响[J].中国粮油学报,2018,33(8):25-30.
[32]陈佩.不同链/支比玉米淀粉的形态及其在有/无剪切力下糊化的研究[D].广州:华南理工大学,2010.