高静压处理对莲藕淀粉糊化、流变及质构特性的影响
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摘要
为探究高静压对莲藕淀粉理化特性的影响,研究在不同压力、保压时间和淀粉乳浓度下莲藕淀粉糊化、流变及质构特性的变化趋势。结果表明,在200~500 MPa时莲藕淀粉的峰值黏度、谷黏度、终值黏度和成糊温度随压力增加而增大,而崩解值和回生值未发生明显改变;当压力达到600 MPa时,莲藕淀粉的峰值黏度和崩解值呈相反趋势,分别降低37.65%和96.49%,且在10%~20%浓度时,回生值平均下降43.34%,有效延缓莲藕淀粉的老化;随着保压时间的延长,峰值黏度和崩解值降低程度越明显,淀粉的抗剪切性及抗热性得到提高,处理30 min后,除最终黏度外,其它参数均无法获得;此外,经不同高静压处理后的莲藕淀粉流体指数n均小于1,仍为假塑性流体;且经200~500 MPa处理后,稠度系数K、G′和G″增加越显著,增稠效果明显;而当处理压力为600MPa时,二者开始下降并随着淀粉浓度降低和保压时间延长,下降趋势越明显;同时莲藕淀粉经不同高静压处理后,质构特性发生了一定的变化,特别是当增加淀粉浓度和减少保压时间时,莲藕淀粉的弹性、咀嚼性显著升高,硬度下降,但对内聚性无明显影响。
In order to explore the influence of high hydrostatic pressure on the physicochemical properties of lotus root starch,effects were studied,including pressures,holding time and starch concentration on the changes of gelatinization,rheological and texture properties of lotus root starch.The results showed that the peak viscosity,valley viscosity,final viscosity and paste temperature of lotus root starch increased with the increase of pressure in the range of 200~500 MPa,while the breakdown viscosity and setback viscosity did not change significantly.However,when the pressure reached 600 MPa,The peak viscosity and breakdown viscosity of lotus root starch showed the opposite trend,decreasing by 37.65%and 96.49%respectively,and the average setback viscosity decreased by 43.34% within the concentration range of 10%~20%,which effectively delayed the starch retrogradation;With the prolonging of pressure holding time,the decrease of peak viscosity and breakdown viscosity was more obvious,indicating the shear resistance and heat resistance of starch were improved.After 30 min of treatment,except for the final viscosity,other parameters cannot be obtained.In addition,the fluid index n of lotus root starch after high hydrostatic pressure treatment was less than 1,which was still pseudoplastic fluid.After 200~500 MPa treatment,the consistency coefficient K,G′and G″ increased more significantly and the thickening effect increased.When the pressure was 600 MPa,both of them began to descend and enhanced with decreased starch concentration and increased holding time.At the same time,the texture of lotus root starch changed with certain high hydrostatic pressure,notably when increasing starch concentration and reducing holding time,the elasticity and chewiness of lotus root starch increased significantly,while the hardness decreased,but had no effect on cohesiveness.
In order to explore the influence of high hydrostatic pressure on the physicochemical properties of lotus root starch,effects were studied,including pressures,holding time and starch concentration on the changes of gelatinization,rheological and texture properties of lotus root starch.The results showed that the peak viscosity,valley viscosity,final viscosity and paste temperature of lotus root starch increased with the increase of pressure in the range of 200~500 MPa,while the breakdown viscosity and setback viscosity did not change significantly.However,when the pressure reached 600 MPa,The peak viscosity and breakdown viscosity of lotus root starch showed the opposite trend,decreasing by 37.65%and 96.49%respectively,and the average setback viscosity decreased by 43.34% within the concentration range of 10%~20%,which effectively delayed the starch retrogradation;With the prolonging of pressure holding time,the decrease of peak viscosity and breakdown viscosity was more obvious,indicating the shear resistance and heat resistance of starch were improved.After 30 min of treatment,except for the final viscosity,other parameters cannot be obtained.In addition,the fluid index n of lotus root starch after high hydrostatic pressure treatment was less than 1,which was still pseudoplastic fluid.After 200~500 MPa treatment,the consistency coefficient K,G′and G″ increased more significantly and the thickening effect increased.When the pressure was 600 MPa,both of them began to descend and enhanced with decreased starch concentration and increased holding time.At the same time,the texture of lotus root starch changed with certain high hydrostatic pressure,notably when increasing starch concentration and reducing holding time,the elasticity and chewiness of lotus root starch increased significantly,while the hardness decreased,but had no effect on cohesiveness.
引文
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[25]SINGH J,KAUR L,MCCARTHY O J.Factors influencing thephysico-chemical,morphological,thermal and rheological properties of some chemically modified starches for food applications:A review[J].Food Hydrocolloids,2007,21(1):1-22.
[26]RNHOLT S,KIRKENSGAARD J J,PEDERSEN T B,et al.Polymorphism,microstructure and rheology of butter.Effects of cream heat treatment[J].Food Chemistry,2012,135(3):1 730-1 739.
[27]YUVARET V,PIYADA A,MANOP S.Gelatinization and rheological properties of rice starch/xanthan mixtures:Effects of molecular weight of xanthan and different salts[J].Food Chemistry,2008,111(1):106-114.
[28]ROSELL C M,YOKOYAMA W,SHOEMAKER C.Rheology of different hydrocolloids-rice starch blends:Effect of successive heating-cooling cycles[J].Carbohydrate Polymers,2011,84(1):373-382.
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[30]VALLONS K J R,ARENDT E K.Understanding high pressure-induced changes in wheat flour-water suspensions using starch-gluten mixtures as model systems[J].Food Research International,2010,43(3):893-901.
[31]STOLT M,STOFOROS N G,AUTIO K.Evaluation and modeling of rheological properties of high pressure waxy maize starch dispersion[J].Journal of Food Engineering,1999,40(4):293-298.
[32]FREDRIKSSON H,SILVERIO J,ANDERSSON R,et al.The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches[J].Carbohydrate Polymers,1998,35(3/4):119-134.
[33]钟秋平,谢碧霞,王森,等.高压处理对橡实淀粉凝胶体质构特性的影响[J].食品科学,2008,29(3):66-70.
[34]STOLT M,OINONEN S,AUTIO K.Effect of high pressure on the physical properties of barley starch[J].Innovative Food Science&Emerging Technologies,2000,1(3):167-175.
[35]张园园,刘振民,郑远荣,等.超高压处理对干酪质构的影响[J].食品与机械,2017,33(3):47-50.
[36]PUNCHAARNON S,PATHIPANAWAT W,PUTTANLEK C,et al.Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends[J].Food Research International,2008,41(5):552-561.
[37]MATALANIS A M,CAMPANELLA O H,HAMAKER B R.Storage retrogradation behavior of sorghum,maize and rice starch pastes related to amylopectin fine structure[J].Journal of Cereal Science,2009,50(1):74-81.
[2]XU Shi-ying,SHOEMAKER C F.Gelatinization properties of Chinese water chestnut starch and lotus root starch[J].Journal of Food Science,2015,51(2):445-449.
[3]ZHU Bao-dong,MA Dong-zhuo,WANG Deng-fei,et al.Multiresponsive hydrogel based on lotus root starch[J].International Journal of Biological Macromolecules,2016,89:599-604.
[4]刘丽.醋酸酯化莲藕改性淀粉的制备工艺研究[J].食品工业,2017,38(1):25-27.
[5]刘敏,代曜伊,毕家钰,等.魔芋胶对莲藕淀粉糊化和流变特性的影响[J].食品与发酵工业,2017,43(7):109-114.
[6]LIU Kang,LI Qiang-ming,PAN Li-hua,et al.The effects of lotus root amylopectin on the formation of whey protein isolate gels[J].Carbohydrate Polymers,2017,175:721-727.
[7]ROECK A D,MOLS J,DUVETTER T,et al.Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing:a comparative study[J].Food Chemistry,2010,120(4):1 104-1 112.
[8]BULL M K,ZERDIN K,HOWE E,et al.The effect of high pressure processing on the microbial,physical and chemical properties of Valencia and Navel orange juice[J].Innovative Food Science&Emerging Technologies,2004,5(2):135-149.
[9]MERTENS B.Developments of nonthermal processes for food preservation[J].Food Technology,1992,5(5):124-133.
[10]VALLONS K J,RYAN L A,ARENDT E K.Pressure-induced gelatinization of starch in excess water[J].Critical Reviews in Food Science&Nutrition,2014,54(3):399-409.
[11]TAN Fa-jui,DAI Wei-ting,KUOCHIANG H.Changes in gelatinization and rheological characteristics of japonica rice starch induced by pressure/heat combinations[J].Journal of Cereal Science,2009,49(2):285-289.
[12]孙沛然,姜斌,沈群.高静压对籼米淀粉和糯米淀粉糊化及老化性质的影响[J].中国食品学报,2015,15(6):51-58.
[13]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):118-123.
[14]BLASZCZAK W,FORNAL J,KISELEVA V I,et al.Effect of high pressure on thermal,structural and osmotic properties of waxy maize andhylon VII starch blends[J].Carbohydrate Polymers,2007,68(3):387-396.
[15]赵精杰,赵米雪,刘培玲,等.高静压物理变性制备非晶颗粒态木薯淀粉及理化性质研究[J].中国粮油学报,2017,32(7):40-47.
[16]刘培玲,张甫生,白云飞,等.高静压对淀粉结构及糊化性质的影响[J].高压物理学报,2010,24(6):472-480.
[17]LI Wen-hao,ZHANG Fu-sheng,LIU Pei-lin,et al.Effect of high hydrostatic pressure on physicochemical,thermal and morphological properties of mung bean(Vigna radiata,L.)starch[J].Journal of Food Engineering,2011,103(4):388-393.
[18]谢涛,李晓文,蒋朝晖,等.有机酸—湿热复合处理土豆抗性淀粉糊的理化特性[J].食品与机械,2017,33(5):45-49.
[19]MIAO Ming,ZHANG Tao,JIANG Bo.Characterisations of kabuli and desi chickpea starches cultivated in China[J].Food Chemistry,2009,113(4):1 025-1 032.
[20]刘延奇,周婧琦,郭妤薇.超高压技术在淀粉改性中的应用[J].食品与机械,2006,22(4):126-129.
[21]BAUER B A,KNORR D.The impact of pressure,temperature and treatment time on starches:pressure-induced starchgelatinisation as pressure time temperature indicator for high hydrostatic pressure processing[J].Journal of Food Engineering,2005,68(3):329-334.
[22]ANDERSON M C,SHOEMAKER C F,SINGH R P.Rheological characterization of aseptically packaged pudding[J].Journal of Texture Studies,2010,37(6):681-695.
[23]KAUR L,SINGH N,SODHI N S,et al.Some properties of potatoes and their starches I:Cooking,textural and rheological properties of potatoes[J].Food Chemistry,2002,79(2):177-181.
[24]MOORTHY S N.Effect of steam pressure treatment on the physicochemical properties ofdioscorea starches[J].Journal of Agricultural&Food Chemistry,1999,47(4):1 695-1 699.
[25]SINGH J,KAUR L,MCCARTHY O J.Factors influencing thephysico-chemical,morphological,thermal and rheological properties of some chemically modified starches for food applications:A review[J].Food Hydrocolloids,2007,21(1):1-22.
[26]RNHOLT S,KIRKENSGAARD J J,PEDERSEN T B,et al.Polymorphism,microstructure and rheology of butter.Effects of cream heat treatment[J].Food Chemistry,2012,135(3):1 730-1 739.
[27]YUVARET V,PIYADA A,MANOP S.Gelatinization and rheological properties of rice starch/xanthan mixtures:Effects of molecular weight of xanthan and different salts[J].Food Chemistry,2008,111(1):106-114.
[28]ROSELL C M,YOKOYAMA W,SHOEMAKER C.Rheology of different hydrocolloids-rice starch blends:Effect of successive heating-cooling cycles[J].Carbohydrate Polymers,2011,84(1):373-382.
[29]VALLONS K J R,ARENDT E K.Effects of high pressure and temperature on the structural and rheological properties of sorghum starch[J].Innovative Food Science&Emerging Technologies,2009,10(4):449-456.
[30]VALLONS K J R,ARENDT E K.Understanding high pressure-induced changes in wheat flour-water suspensions using starch-gluten mixtures as model systems[J].Food Research International,2010,43(3):893-901.
[31]STOLT M,STOFOROS N G,AUTIO K.Evaluation and modeling of rheological properties of high pressure waxy maize starch dispersion[J].Journal of Food Engineering,1999,40(4):293-298.
[32]FREDRIKSSON H,SILVERIO J,ANDERSSON R,et al.The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches[J].Carbohydrate Polymers,1998,35(3/4):119-134.
[33]钟秋平,谢碧霞,王森,等.高压处理对橡实淀粉凝胶体质构特性的影响[J].食品科学,2008,29(3):66-70.
[34]STOLT M,OINONEN S,AUTIO K.Effect of high pressure on the physical properties of barley starch[J].Innovative Food Science&Emerging Technologies,2000,1(3):167-175.
[35]张园园,刘振民,郑远荣,等.超高压处理对干酪质构的影响[J].食品与机械,2017,33(3):47-50.
[36]PUNCHAARNON S,PATHIPANAWAT W,PUTTANLEK C,et al.Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends[J].Food Research International,2008,41(5):552-561.
[37]MATALANIS A M,CAMPANELLA O H,HAMAKER B R.Storage retrogradation behavior of sorghum,maize and rice starch pastes related to amylopectin fine structure[J].Journal of Cereal Science,2009,50(1):74-81.