电场处理对大米淀粉理化性质的影响
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摘要
利用脉冲电场对大米淀粉进行预处理,研究不同电场强度和不同有效处理时间对淀粉颗粒结构特征和理化性质的影响。通过扫描电镜(SEM)发现,淀粉颗粒表面受电场影响遭到破坏。傅里叶变换红外光谱(FTIR)和X射线衍射(XRD)表征结果表明脉冲电场处理大米淀粉不会引入新的官能团,在本实验条件下也不会改变淀粉的晶型结构,是一种物理改性的处理手段。经脉冲电场处理后,大米淀粉糊的透明度由6.2%提高到32.4%,冻融析水率由58.31%降低到22.53%,此外凝沉性和冻融稳定性均有所改善。
The pulsed electric field was used to pretreat rice starch, and the effects of pulsed electric field and effective treatment time on the structure and physicochemical properties of starch grains were studied. Scanning electron microscopy(SEM) revealed that the surface of the starch particles was damaged by the electric field. Infrared(FTIR) characterization and X-ray diffraction(XRD) characterization results indicated that the new functional groups was not introduced into rice starch, and the crystalline structure of starch was also not altered after pulsed electric field treatment. The pulsed electric field treatment of rice starch is a physical modification treatment. After the pulsed electric field treatment, the transparency of the rice starch paste was increased from 6.2% to 32.4%, the freeze-thaw precipitation rate decreased from 58.31% to 22.53%. In addition, the retrogradation and freeze-thaw stability also were improved.
The pulsed electric field was used to pretreat rice starch, and the effects of pulsed electric field and effective treatment time on the structure and physicochemical properties of starch grains were studied. Scanning electron microscopy(SEM) revealed that the surface of the starch particles was damaged by the electric field. Infrared(FTIR) characterization and X-ray diffraction(XRD) characterization results indicated that the new functional groups was not introduced into rice starch, and the crystalline structure of starch was also not altered after pulsed electric field treatment. The pulsed electric field treatment of rice starch is a physical modification treatment. After the pulsed electric field treatment, the transparency of the rice starch paste was increased from 6.2% to 32.4%, the freeze-thaw precipitation rate decreased from 58.31% to 22.53%. In addition, the retrogradation and freeze-thaw stability also were improved.
引文
[1]李玥. 大米淀粉的制备方法及物理化学特性研究[D]. 无锡: 江南大学, 2008LI Y.Study on Preparation and physicochemical properties of rice starch [D]. Wuxi: Jiangnan Univerdity, 2008
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[8]韩忠. 不同电场处理对玉米淀粉理化性质影响研究[D]. 广州: 华南理工大学, 2011HAN Z.Effects of different electric field treatments on physicochemical properties of corn starch [D]. Guangzhou: South China University of Technology, 2011
[9]郭泽镔, 曾绍校, 郑宝东. 超高压处理对莲子淀粉理化特性的影响[J]. 中国食品学报, 2014, 14(11): 118-122GUO Z B, ZENG S X, ZHENG B D.Effects of ultra high pressure treatment on physicochemical properties of lotus seed starch [J]. Chinese Journal of Food Science and Technology, 2014, 14(11): 118-122
[10]曾新安, 陈勇, 高文宏. 脉冲电场非热杀菌技术[M]. 北京: 中国轻工业出版社, 2005: 12-16ZENG X A, CHEN Y, GAO W H.Non thermal sterilization technology of pulsed electric field [M]. Beijing: China Light Industry Press, 2005: 12-16
[11] LIU Y Y, ZENG X A, DENG Z, et al. Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolate [J]. European Food Research and Technology, 2011, 233(5): 841-850
[12] HAN Z , ZENG X A, YU S J, et al. Effects of pulsed electric field (PEF) treatment on physicochemical properties of potato starch [J]. Innovative Food Science and Emerging Technologies, 2009, 10(4): 481-485
[13]彭丽, 刘忠义, 包浩, 等. 羧甲基化反应对大米淀粉性质影响的研究[J]. 食品工业科技, 2015, 36(6): 138-142PENG L, LIU Z Y, BAO H, et al.Effect of carboxymethylation on the properties of rice starch [J]. Food industry science and technology, 2015, 36(6): 138-142
[14] El-Sheikh M A. Carboxymethylation of maize starch at mild conditions[J]. Carbohydrate Polymers, 2009, 79(4): 875-881
[15]田建珍, 沈莎莎, 李佳佳, 等. 小麦制粉过程中的吸风粉淀粉与小麦粉淀粉的理化性质对比研究[J]. 中国粮油学报, 2015, 30(5): 1-5TIAN J Z, SHEN S S, LI J J, et al.Comparative study on physico-chemical properties of air absorbing starch and wheat starch during wheat milling [J]. Journal of the Chinese Cereals and Oils Association, 2015, 30(5):1-5
[16] RAINA C S, SINGH S, BAWA A S, et al. Some characteristics of acetylated, cross-linked and dual modified Indian rice starches [J]. European Food Research and Technology, 2006, 223(4): 561-570
[17] BLASZCZAK W, VALVERDE S, FORNAL J. Effect of high pressure on the structure of potato starch [J]. Carbohydrate Polymers, 2005, 59(3): 377-383
[18] BLASZCZAK W, VALVERDE S, FORNAL J, et al. Changes in the microstructure of wheat, corn and potato starch granules during extraction of non-starch compounds with sodium dodecyl sulfate and mercaptoethanol [J]. Carbohydrate Polymers, 2003, 53(1): 63-73
[19]陈茹娇. 脉冲电场对醋酸酯淀粉制备及其性质的影响研究[D]. 广州: 华南理工大学, 2015CHEN R J.Effect of pulsed electric field on the preparation and properties of acetate starch [D]. Guangzhou: South China University of Technology, 2011
[20] ZOU W, YU L, LIU X, et al. Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers [J]. Carbohydrate Polymers, 2012, 87(2): 1583-1588
[21] KLEIN B, VANIER N L, MOOMAND K, et al. Ozone oxidation of cassava starch in aqueous solution at different pH [J]. Food Chemistry, 2014, 155(10):167-173
[22]谢涛, 杨春丰, 亢灵涛, 等. 超微粉碎锥栗淀粉的理化性质变化[J]. 现代食品科技, 2014, 30(6): 121-125XIE T, YANG C F, HANG L T, et al.Changes in physicochemical properties of chestnut starch with ultramicro pulverization [J]. Modern Food Science and Technology, 2014, 30(6): 121-125
[23]钱建亚, 吴秋艳, 张良. 脉冲电场对甘薯淀粉理化性质的影响[J]. 美食研究, 2017(4): 55-59QIAN J Y, WU Q Y, ZHANG L.Effects of pulsed electric field on the physicochemical properties of sweet potato starch [J]. Tasty Food Research, 2017(4): 55-59
[24]佘艳. 羧甲基-羟乙基多元复合变性淀粉合成工艺的研究[D]. 武汉: 武汉理工大学, 2008SHE Y.Study on the synthesis technology of carboxymethyl hydroxyethyl complex modified starch [D]. Wuhan: Wuhan Technology University, 2008
[25]刘文婷. 超高压处理对槟榔芋淀粉性质的研究[D]. 福州: 福建农林大学, 2013LIU W T.Study on the properties of starch of areca taro treated by ultra high pressure treatment [D]. Fuzou: Fujian Agriculture And Forestry University, 2013.
[2] Juliano B O. Structure, Chemistry, and Function of the Rice Grain and Its Fractions [J]. Cereal Food World, 1992, 37(10): 772-777
[3]刘忠义,陈婷,乔丽娟,等. 羟乙基籼米淀粉的制备及结构特征[J]. 中国粮油学报,2017,32(3):30-34.LIU Z Y, CHEN T, QIAO L J,et al. Preparation and structure characteristics of hydroxyethyl indica rice starch[J]. Journal of the Chinese Cereals and Oils Association, 2017,32(3):30-34
[4]包浩, 刘忠义, 彭丽, 等. 大米淀粉磷酸酯的制备及其理化性质的研究[J]. 中国粮油学报,2016,31(1):5-9BAO H, LIU Z Y, PENG L,et al. Preparation and physico-chemical properties of rice starch phosphate [J]. Journal of the Chinese Cereals and Oils Association, 2017,32(3):30-34
[5]王永强,岳书杭,彭丽,等. 羧甲基大米淀粉的半干法制备及表征[J]. 食品与机械,2017,33(2):26-30WANG Y Q, YUE S H, PENG L,et al. Preparation and characterization of carboxymethyl rice starch by semi dry method [J]. Food and Machinery, 2017,33(2):26-30
[6]彭丽, 刘忠义, 包浩, 等. 羧甲基籼米淀粉的理化性质及其在冰淇淋中的应用[J]. 现代食品科技, 2015, 31(3): 184-189PENG L, LIU Z Y, BAO H, et al.Physico-chemical properties of carboxymethyl indica rice starch and its application in ice cream [J]. Modern Food Science and Technology, 2015, 31(3): 184-189
[7]刘忠义,乔丽娟,陈婷,等. 籼米淀粉基脂肪替代品的主要理化及质构特性[J]. 现代食品科技,2016,32(6):184-189LIU Z Y, QIAO L J, CHEN T, et al.Main physico-chemical and textural properties of indica rice starch based fat substitutes [J]. Modern Food Science and Technology, 2016,32(6):184-189.
[8]韩忠. 不同电场处理对玉米淀粉理化性质影响研究[D]. 广州: 华南理工大学, 2011HAN Z.Effects of different electric field treatments on physicochemical properties of corn starch [D]. Guangzhou: South China University of Technology, 2011
[9]郭泽镔, 曾绍校, 郑宝东. 超高压处理对莲子淀粉理化特性的影响[J]. 中国食品学报, 2014, 14(11): 118-122GUO Z B, ZENG S X, ZHENG B D.Effects of ultra high pressure treatment on physicochemical properties of lotus seed starch [J]. Chinese Journal of Food Science and Technology, 2014, 14(11): 118-122
[10]曾新安, 陈勇, 高文宏. 脉冲电场非热杀菌技术[M]. 北京: 中国轻工业出版社, 2005: 12-16ZENG X A, CHEN Y, GAO W H.Non thermal sterilization technology of pulsed electric field [M]. Beijing: China Light Industry Press, 2005: 12-16
[11] LIU Y Y, ZENG X A, DENG Z, et al. Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolate [J]. European Food Research and Technology, 2011, 233(5): 841-850
[12] HAN Z , ZENG X A, YU S J, et al. Effects of pulsed electric field (PEF) treatment on physicochemical properties of potato starch [J]. Innovative Food Science and Emerging Technologies, 2009, 10(4): 481-485
[13]彭丽, 刘忠义, 包浩, 等. 羧甲基化反应对大米淀粉性质影响的研究[J]. 食品工业科技, 2015, 36(6): 138-142PENG L, LIU Z Y, BAO H, et al.Effect of carboxymethylation on the properties of rice starch [J]. Food industry science and technology, 2015, 36(6): 138-142
[14] El-Sheikh M A. Carboxymethylation of maize starch at mild conditions[J]. Carbohydrate Polymers, 2009, 79(4): 875-881
[15]田建珍, 沈莎莎, 李佳佳, 等. 小麦制粉过程中的吸风粉淀粉与小麦粉淀粉的理化性质对比研究[J]. 中国粮油学报, 2015, 30(5): 1-5TIAN J Z, SHEN S S, LI J J, et al.Comparative study on physico-chemical properties of air absorbing starch and wheat starch during wheat milling [J]. Journal of the Chinese Cereals and Oils Association, 2015, 30(5):1-5
[16] RAINA C S, SINGH S, BAWA A S, et al. Some characteristics of acetylated, cross-linked and dual modified Indian rice starches [J]. European Food Research and Technology, 2006, 223(4): 561-570
[17] BLASZCZAK W, VALVERDE S, FORNAL J. Effect of high pressure on the structure of potato starch [J]. Carbohydrate Polymers, 2005, 59(3): 377-383
[18] BLASZCZAK W, VALVERDE S, FORNAL J, et al. Changes in the microstructure of wheat, corn and potato starch granules during extraction of non-starch compounds with sodium dodecyl sulfate and mercaptoethanol [J]. Carbohydrate Polymers, 2003, 53(1): 63-73
[19]陈茹娇. 脉冲电场对醋酸酯淀粉制备及其性质的影响研究[D]. 广州: 华南理工大学, 2015CHEN R J.Effect of pulsed electric field on the preparation and properties of acetate starch [D]. Guangzhou: South China University of Technology, 2011
[20] ZOU W, YU L, LIU X, et al. Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers [J]. Carbohydrate Polymers, 2012, 87(2): 1583-1588
[21] KLEIN B, VANIER N L, MOOMAND K, et al. Ozone oxidation of cassava starch in aqueous solution at different pH [J]. Food Chemistry, 2014, 155(10):167-173
[22]谢涛, 杨春丰, 亢灵涛, 等. 超微粉碎锥栗淀粉的理化性质变化[J]. 现代食品科技, 2014, 30(6): 121-125XIE T, YANG C F, HANG L T, et al.Changes in physicochemical properties of chestnut starch with ultramicro pulverization [J]. Modern Food Science and Technology, 2014, 30(6): 121-125
[23]钱建亚, 吴秋艳, 张良. 脉冲电场对甘薯淀粉理化性质的影响[J]. 美食研究, 2017(4): 55-59QIAN J Y, WU Q Y, ZHANG L.Effects of pulsed electric field on the physicochemical properties of sweet potato starch [J]. Tasty Food Research, 2017(4): 55-59
[24]佘艳. 羧甲基-羟乙基多元复合变性淀粉合成工艺的研究[D]. 武汉: 武汉理工大学, 2008SHE Y.Study on the synthesis technology of carboxymethyl hydroxyethyl complex modified starch [D]. Wuhan: Wuhan Technology University, 2008
[25]刘文婷. 超高压处理对槟榔芋淀粉性质的研究[D]. 福州: 福建农林大学, 2013LIU W T.Study on the properties of starch of areca taro treated by ultra high pressure treatment [D]. Fuzou: Fujian Agriculture And Forestry University, 2013.