预糊化处理对荞麦淀粉理化特性的影响
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摘要
【目的】研究热烫和微波预糊化处理对荞麦淀粉理化性质的影响,为荞麦面制品的开发及在主食中的应用提供理论依据。【方法】通过水洗法提取荞麦淀粉,利用热烫和微波对其进行预糊化处理,通过扫描电子显微镜观察荞麦淀粉颗粒形貌,利用差示扫描量热仪测定荞麦淀粉焓变(ΔH),利用傅立叶红外光谱仪扫描荞麦淀粉红外光谱图,通过流变仪测定剪切速率对荞麦淀粉剪切黏度和剪切应力的影响,并采用Herschel-Bulkley方程进行拟合分析,得到稠度系数K、流动特征指数n、屈服应力τ0。利用十八角度激光散射联用系统测定荞麦淀粉分子质量分布情况,得到重均分子量Mw、数均分子量Mn、分子质量分布系数Mw/Mn及均方根旋转半径Rz。【结果】经过热烫和微波处理后,荞麦淀粉颗粒表面变得粗糙且出现凹坑,ΔH从10.870J/g降至9.388和8.896J/g,红外光谱中波数995与1 022cm-1峰强的比值从0.78上升至0.81和0.85。随剪切速率的增加,3种荞麦淀粉剪切黏度均下降,剪切应力均增加,但预糊化处理荞麦淀粉的以上2个指标均低于未经处理的荞麦淀粉。热烫和微波预糊化处理后,荞麦淀粉的τ0从0.744 4Pa分别升高至1.667 4和1.913 2Pa,K从28.058 7Pa·sn分别降至12.808 7和8.862 1Pa·sn,n从0.409 1分别降至0.388 9和0.376 2,Mw/Mn从1.279分别升至1.317和1.365,Rz从392.5nm分别降至365.8和335.4nm。预糊化处理使淀粉颗粒拥有更紧密的晶区结构,淀粉分子链断裂,分子间作用力变大,分散程度增强。【结论】2种预糊化处理均可以改变荞麦淀粉的理化特性,但以微波处理的影响更显著。
【Objective】This study investigated the effects of blanching and microwave pre-gelatinization on the physical and chemical properties of buckwheat starch to provide basis for the development of buckwheat flour and its application in staple food.【Method】Buckwheat starch was extracted by washing with water and pre-gelatinized by blanching and microwaving.The morphology of particles was observed by scanning electron microscopy.The enthalpy change(ΔH)was measured by differential scanning calorimetry(DSC),the infrared spectrum was obtained by Fourier infrared spectroscopy(FTIR),and the effect of shear rate on shear viscosity and shear stress was measured by rheometer.The consistency coefficient K,flow characteristic index n and yield stressτ0 were obtained by using Herschel-Bulkley equation.The mo-lecular mass distribution was determined by 18 angle laser scattering system.The molecular weight distribution coefficient(Mw/Mn)and root-mean-square rotation radius(Rz)were also calculated.【Result】After blanching and microwave treatments,the surface of buckwheat starch granules became rough and pits appeared.ΔH decreased from 10.870 J/g to 9.388 and 8.896 J/g,and the ratio of IR spectrum 995/1 022 cm-1 band increased from 0.78 to 0.81 and 0.85,respectively.With the increase of shear rate,the shear viscosity descreased and shear stress increase,but the pregelatinized buckwheat starch were lower than the untreated buckwheat starch.After blanching and microwave treatment,τ0 increased from 0.744 4 Pa to1.667 4 and 1.913 2 Pa after blanching and microwave treatments,K decreased from 28.058 7 Pa·sn to12.808 7 and 8.862 1 Pa·sn,nfrom 0.409 1 to 0.388 9 and 0.376 2,and Mw/Mnincreased from 1.279 to1.317 and 1.365,Rzdecreased from 392.5 nm to 365.8 and 335.4 nm.Pre-gelatinization resulted in closer crystal structure of starch particles,breaking of starch molecular chain,and increase of intermolecular force and degree of dispersion.【Conclusion】The physicochemical properties of buckwheat starch could be changed by both pre-gelatinization treatments,and the effect of microwave treatment was larger.
【Objective】This study investigated the effects of blanching and microwave pre-gelatinization on the physical and chemical properties of buckwheat starch to provide basis for the development of buckwheat flour and its application in staple food.【Method】Buckwheat starch was extracted by washing with water and pre-gelatinized by blanching and microwaving.The morphology of particles was observed by scanning electron microscopy.The enthalpy change(ΔH)was measured by differential scanning calorimetry(DSC),the infrared spectrum was obtained by Fourier infrared spectroscopy(FTIR),and the effect of shear rate on shear viscosity and shear stress was measured by rheometer.The consistency coefficient K,flow characteristic index n and yield stressτ0 were obtained by using Herschel-Bulkley equation.The mo-lecular mass distribution was determined by 18 angle laser scattering system.The molecular weight distribution coefficient(Mw/Mn)and root-mean-square rotation radius(Rz)were also calculated.【Result】After blanching and microwave treatments,the surface of buckwheat starch granules became rough and pits appeared.ΔH decreased from 10.870 J/g to 9.388 and 8.896 J/g,and the ratio of IR spectrum 995/1 022 cm-1 band increased from 0.78 to 0.81 and 0.85,respectively.With the increase of shear rate,the shear viscosity descreased and shear stress increase,but the pregelatinized buckwheat starch were lower than the untreated buckwheat starch.After blanching and microwave treatment,τ0 increased from 0.744 4 Pa to1.667 4 and 1.913 2 Pa after blanching and microwave treatments,K decreased from 28.058 7 Pa·sn to12.808 7 and 8.862 1 Pa·sn,nfrom 0.409 1 to 0.388 9 and 0.376 2,and Mw/Mnincreased from 1.279 to1.317 and 1.365,Rzdecreased from 392.5 nm to 365.8 and 335.4 nm.Pre-gelatinization resulted in closer crystal structure of starch particles,breaking of starch molecular chain,and increase of intermolecular force and degree of dispersion.【Conclusion】The physicochemical properties of buckwheat starch could be changed by both pre-gelatinization treatments,and the effect of microwave treatment was larger.
引文
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[9]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(2):32-37.Hou L,Han X X,Zheng X L,et al.Comparison of physicochemical properties of different types of starch[J].Food Processing,2015(2):32-37.
[10]徐忠,徐巧姣,王胜男,等.不同品种马铃薯淀粉微观结构和热力学性质比较[J].食品工业科技,2017,38(6):132-136.Xu Z,Xu Q J,Wang S N,et al.Comparison of microstructure and thermodynamic properties of different varieties of potato starch[J].Science and Technology of Food Industry,2017,38(6):132-136.
[11]Han J A,Lim S T.Structural changes of corn starches by heating and stirring in DMSO measured by SEC-MALLS-RIsystem[J].Carbohydrate Polymers,2004,55(3):265-272.
[12]唐敏敏.黄原胶对大米淀粉回生性质的影响及其机理初探[D].江苏无锡:江南大学,2013.Tang M M.Effect of xanthan on the retrogradation of rice starch and preliminary study on its mechanism[D].Wuxi,Jiangsu:Jiangnan University,2013.
[13]Pinkaew H,Wang Y J,Naivikul O.Impact of pre-germination on amylopectin molecular structures,crystallinity,and thermal properties of pre-germinated brown rice starches[J].Journal of Cereal Science,2017,73:151-157.
[14]高金锋,晁桂梅,杨秋歌,等.红花甜荞籽粒淀粉的理化特性[J].农业工程学报,2013,29(8):284-292.Gao J F,Chao G M,Yang Q G,et al.Physicochemical properties of sweet potato starch[J].Journal of Agricultural Engineering,2013,29(8):284-292.
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[16]牛黎莉,张盛贵,郭奕乔,等.微波湿热处理对马铃薯抗性淀粉含量及性质的影响[J].食品工业科技,2013,34(14):156-159.Niu L L,Zhang S G,Guo Y Q,et al.Effect of microwave heatmoisture treatment on resistant starch content and properties of potato starches[J].Science and Technology of Food Industry,2013,34(14):156-159.
[17]陆冬梅,杨连生.微波变性淀粉水解规律的研究[J].化工科技,2005,13(1):26-29.Lu D M,Yang L S.Study on the hydrolysis of microwave modified starch[J].Chemical Technology,2005,13(1):26-29.
[18]王琳,许杨杨,朱轶群,等.碱液处理对荞麦淀粉物理性能和结构的影响[J].食品工业科技,2017,38(6):79-83.Wang L,Xu Y Y,Zhu Y Q,et al.Effects of sodium hydroxide solutions physical on properties and structure of buckwheat starch[J].Journal of Agricultural Engineering,2017,38(6):79-83.
[19]尹婧,康丽君,寇芳,等.微波湿热处理对薏苡仁淀粉性质的影响[J].中国粮油学报,2017,32(7):60-66.Yin J,Kang L J,Kou F,et al.Research on anti-oxidation of ascorbic acid for soy protein emulsion stability[J].Journal of the Chinese Cereals and Oils Association,2017,32(7):60-66.
[20]Yadav B S,Guleria P,Yadav R B.Hydrothermal modification of Indian water chestnut starch:influence of heat-moisture treatment and annealing on the physicochemical,gelatinization and pasting characteristics[J].Food Science and Technology,2013,53(1):211-217.
[21]Bilbao-Sáinz C,Butler M,Weaver T,et al.Wheat starch gelatinization under microwave irradiation and conduction heating[J].Carbohydrate Polymers,2007,69(2):224-232.
[22]Cai L,Shi Y C.Preparation,structure,and digestibility of crystalline A-and B-type aggregates from debranched waxy starches[J].Carbohydrate Polymers,2014,105(1):341-350.
[23]刘佳男,于雷,王婷,等.微波处理对白高粱淀粉理化特性的影响[J].食品科学,2017,38(5):186-190.Liu J N,Yu L,Wang T,et al.Effect of microwave treatment on the physicochemical properties of white sorghum starch[J].Food Science,2017,38(5):186-190.
[24]Ni W H,Xu Z,Bi H T,et al.Preparation of a glucan from the roots of Rubus crataegifolius Bge.and its immunological activity[J].Carbohydrate Research,2009,344(18):2512-2518.
[25]Cao W,Li X Q,Liu L,et al.Structural analysis of water-soluble glucans from the root of Angelica sinensis(Oliv.)Diels[J].Carbohydrate Research,2006,341(11):1870-1877.
[26]Goheen S M,Wool R P.Degradation of polyethylene-starch blends in soil[J].Journal of Applied Polymer Science,1991,42(10):2691-2701.
[27]郭泽镔,陈玲,曾绍校,等.莲子淀粉糊流变特性的研究[J].中国粮油学报,2014,29(3):30-36.Guo Z B,Chen L,Zeng S X,et al.Rheological properties of lotus seed starch pastes[J].Journal of the Chinese Cereals and Oils Association,2014,29(3):30-36.
[28]何璐,杨英,林亲录.大米淀粉回生机理、检测及控制方法的研究现状[J].食品工业科技,2015(8):365-369.He L,Yang Y,Lin Q L.Research status on the mechanism,detection and control methods of rice starch retrogradation[J].Journal of Agricultural Engineering,2015(8):365-369.
[29]陈秉彦,郭泽镔,许丽宾,等.微波处理对莲子淀粉理化性质的影响[J].现代食品科技,2015(3):213-219.Chen B Y,Guo Z B,Xu L B,et al.Effect of physical and chemical properties of lotus seed starch by microwave treatment[J].Modern Food Science and Technology,2015(3):213-219.
[30]Bian L,Chung H J.Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour[J].Food Hydrocolloids,2016,60:345-352.
[31]Chen R H.Effects of ultrasonic conditions and storage in acidic solutions on changes in molecular weight and polydispersity of treated chitosan[J].Carbohydrate Research,1997,299(4):287-294.
[32]Chun A,Lee H J,Hamaker B R,et al.Chunet al.Effects of ripening temperature on starch structure and gelatinization,pasting,and cooking properties in rice[J].Journal of Agricultural&Food Chemistry,2015,63(12):3085-3093.
[33]Yang Q Y,Qi L.Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch[J].Food Hydrocolloids,2017,69:473-482.
[2]Qin P Y,Wang Q A,Shan F,et al.Nutritional composition and flavonoids content of flour from different buckwheat cultivars[J].International Journal of Food Science&Technology,2010,45(5):951-958.
[3]Majzoobi M,Radi M,Farahnaky A,et al.Physicochemical properties of pregelatinized wheat starch produced by a twin drum drier[J].Journal of Agricultural Science&Technology,2011,13(2):193-202.
[4]李周勇,韩育梅,高宇萍,等.微波-酶法制备马铃薯抗性淀粉工艺参数的优化[J].中国粮油学报,2012,27(6):46-50.Li Z Y,Han Y M,Gao Y P.Microwav-enzymatic production of potato resistant starch process parameters of the optimization[J].Journal of the Chinese Cereals and Oils Association,2012,27(6):46-50.
[5]刘婷婷,宋春春,王大为.微波辅助提取马铃薯淀粉及其特性研究[J].食品科学,2013,34(6):106-111.Liu T T,Song C C,Wang D W.Microwave-Assisted extraction and characterization of potato starch[J].Food Science,2013,34(6):106-111.
[6]张科.热水面团的调制与糕点制作[J].四川烹饪,2005(9):21-22.Zhang K.Hot water dough modulation and pastry making[J].Sichuan Cooking,2005(9):21-22.
[7]薛雅萌,赵龙,李保国.低场核磁共振法测定热烫面团水分迁移特性及超微结构分析[J].食品科学,2014,35(19):96-100.Xue Y M,Zhao L,Li B G.Determination and analysis on moisture migration and ultrastructure of blanching dough with NMR&SEM[J].Food Science,2014,35(19):96-100.
[8]周小理,周一鸣,肖文艳.荞麦淀粉糊化特性研究[J].食品科学,2009,30(13):48-51.Zhou X L,Zhou Y M,Xiao W Y.Gelatinization properties of common and tartary buckwheat starches[J].Food Science,2009,30(13):48-51.
[9]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(2):32-37.Hou L,Han X X,Zheng X L,et al.Comparison of physicochemical properties of different types of starch[J].Food Processing,2015(2):32-37.
[10]徐忠,徐巧姣,王胜男,等.不同品种马铃薯淀粉微观结构和热力学性质比较[J].食品工业科技,2017,38(6):132-136.Xu Z,Xu Q J,Wang S N,et al.Comparison of microstructure and thermodynamic properties of different varieties of potato starch[J].Science and Technology of Food Industry,2017,38(6):132-136.
[11]Han J A,Lim S T.Structural changes of corn starches by heating and stirring in DMSO measured by SEC-MALLS-RIsystem[J].Carbohydrate Polymers,2004,55(3):265-272.
[12]唐敏敏.黄原胶对大米淀粉回生性质的影响及其机理初探[D].江苏无锡:江南大学,2013.Tang M M.Effect of xanthan on the retrogradation of rice starch and preliminary study on its mechanism[D].Wuxi,Jiangsu:Jiangnan University,2013.
[13]Pinkaew H,Wang Y J,Naivikul O.Impact of pre-germination on amylopectin molecular structures,crystallinity,and thermal properties of pre-germinated brown rice starches[J].Journal of Cereal Science,2017,73:151-157.
[14]高金锋,晁桂梅,杨秋歌,等.红花甜荞籽粒淀粉的理化特性[J].农业工程学报,2013,29(8):284-292.Gao J F,Chao G M,Yang Q G,et al.Physicochemical properties of sweet potato starch[J].Journal of Agricultural Engineering,2013,29(8):284-292.
[15]周一鸣,李保国,崔琳琳,等.荞麦淀粉及其抗性淀粉的颗粒结构[J].食品科学,2013,34(23):25-27.Zhou Y M,Li B G,Cui L L,et al.Granular structure of buckwheat starch and resistant starch[J].Food Science,2013,34(23):25-27.
[16]牛黎莉,张盛贵,郭奕乔,等.微波湿热处理对马铃薯抗性淀粉含量及性质的影响[J].食品工业科技,2013,34(14):156-159.Niu L L,Zhang S G,Guo Y Q,et al.Effect of microwave heatmoisture treatment on resistant starch content and properties of potato starches[J].Science and Technology of Food Industry,2013,34(14):156-159.
[17]陆冬梅,杨连生.微波变性淀粉水解规律的研究[J].化工科技,2005,13(1):26-29.Lu D M,Yang L S.Study on the hydrolysis of microwave modified starch[J].Chemical Technology,2005,13(1):26-29.
[18]王琳,许杨杨,朱轶群,等.碱液处理对荞麦淀粉物理性能和结构的影响[J].食品工业科技,2017,38(6):79-83.Wang L,Xu Y Y,Zhu Y Q,et al.Effects of sodium hydroxide solutions physical on properties and structure of buckwheat starch[J].Journal of Agricultural Engineering,2017,38(6):79-83.
[19]尹婧,康丽君,寇芳,等.微波湿热处理对薏苡仁淀粉性质的影响[J].中国粮油学报,2017,32(7):60-66.Yin J,Kang L J,Kou F,et al.Research on anti-oxidation of ascorbic acid for soy protein emulsion stability[J].Journal of the Chinese Cereals and Oils Association,2017,32(7):60-66.
[20]Yadav B S,Guleria P,Yadav R B.Hydrothermal modification of Indian water chestnut starch:influence of heat-moisture treatment and annealing on the physicochemical,gelatinization and pasting characteristics[J].Food Science and Technology,2013,53(1):211-217.
[21]Bilbao-Sáinz C,Butler M,Weaver T,et al.Wheat starch gelatinization under microwave irradiation and conduction heating[J].Carbohydrate Polymers,2007,69(2):224-232.
[22]Cai L,Shi Y C.Preparation,structure,and digestibility of crystalline A-and B-type aggregates from debranched waxy starches[J].Carbohydrate Polymers,2014,105(1):341-350.
[23]刘佳男,于雷,王婷,等.微波处理对白高粱淀粉理化特性的影响[J].食品科学,2017,38(5):186-190.Liu J N,Yu L,Wang T,et al.Effect of microwave treatment on the physicochemical properties of white sorghum starch[J].Food Science,2017,38(5):186-190.
[24]Ni W H,Xu Z,Bi H T,et al.Preparation of a glucan from the roots of Rubus crataegifolius Bge.and its immunological activity[J].Carbohydrate Research,2009,344(18):2512-2518.
[25]Cao W,Li X Q,Liu L,et al.Structural analysis of water-soluble glucans from the root of Angelica sinensis(Oliv.)Diels[J].Carbohydrate Research,2006,341(11):1870-1877.
[26]Goheen S M,Wool R P.Degradation of polyethylene-starch blends in soil[J].Journal of Applied Polymer Science,1991,42(10):2691-2701.
[27]郭泽镔,陈玲,曾绍校,等.莲子淀粉糊流变特性的研究[J].中国粮油学报,2014,29(3):30-36.Guo Z B,Chen L,Zeng S X,et al.Rheological properties of lotus seed starch pastes[J].Journal of the Chinese Cereals and Oils Association,2014,29(3):30-36.
[28]何璐,杨英,林亲录.大米淀粉回生机理、检测及控制方法的研究现状[J].食品工业科技,2015(8):365-369.He L,Yang Y,Lin Q L.Research status on the mechanism,detection and control methods of rice starch retrogradation[J].Journal of Agricultural Engineering,2015(8):365-369.
[29]陈秉彦,郭泽镔,许丽宾,等.微波处理对莲子淀粉理化性质的影响[J].现代食品科技,2015(3):213-219.Chen B Y,Guo Z B,Xu L B,et al.Effect of physical and chemical properties of lotus seed starch by microwave treatment[J].Modern Food Science and Technology,2015(3):213-219.
[30]Bian L,Chung H J.Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour[J].Food Hydrocolloids,2016,60:345-352.
[31]Chen R H.Effects of ultrasonic conditions and storage in acidic solutions on changes in molecular weight and polydispersity of treated chitosan[J].Carbohydrate Research,1997,299(4):287-294.
[32]Chun A,Lee H J,Hamaker B R,et al.Chunet al.Effects of ripening temperature on starch structure and gelatinization,pasting,and cooking properties in rice[J].Journal of Agricultural&Food Chemistry,2015,63(12):3085-3093.
[33]Yang Q Y,Qi L.Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch[J].Food Hydrocolloids,2017,69:473-482.