高静压糊化木薯淀粉的重结晶性质
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摘要
以木薯原淀粉(C-型,17%直链淀粉)为原料配制成30%的淀粉乳,进行600 MPa的高静压处理,保压时间30min使其糊化。研究不同处理时间、温度对糊化木薯淀粉重结晶结构的影响。借助扫描电镜、激光粒度分析仪、X-射线衍射仪、快速黏度分析仪、核磁共振成像仪、傅里叶红外光谱仪等仪器分析高静压糊化木薯淀粉的重结晶结构和性质。结果显示:用600 MPa处理的木薯淀粉完全糊化,重结晶的木薯淀粉于颗粒外部发生聚集,粒度明显增大,由原来的10μm变为60μm,颗粒结构由层状轮纹结构变为致密的纤维状结构。晶型为C型,4℃结晶度数值高于25℃的结晶度值,红外短程有序结构在4℃时的分子间氢键减少,结构致密,判定4℃时糊化的木薯淀粉更容易重结晶。重结晶木薯淀粉的性质:4℃重结晶后木薯淀粉的PV、TV、FV都比25℃重结晶淀粉的大。高静压木薯淀粉重结晶后的凝胶性弱,随着重结晶时间的延长,木薯淀粉的刚性增加,凝胶性也增加,重结晶8 d后,曲线出现交叉现象,木薯淀粉从典型的弱凝胶体系转变为强凝胶。随着重结晶时间的延长,木薯淀粉发生剪切稀化现象,剪切应力在2,4,6 d时都为0,当重结晶时间达8 d时,显示出凝胶性,有一定的剪切应力,然而随着剪切速率的减小而减小,表现出剪切稀化迹象。由其性质可知高静压重结晶后的木薯淀粉在造纸、纺织、食品和化工等领域拥有更广阔的发展前景。
Tapioca was selected as the raw material(C-type, 17% amylose) and formulated as a 30% starch using high hydrostatic pressure(HHP)-assisted at 600 MPa, dwell time 30 min pasting it. Treatment different times, different temperature on recrystallized structure of gelatinized tapioca starch. The appearance and particle size of the granules were studied by micro-polariscopy, scanning electron microscopy(SEM) and laser diffraction instrument. The X-ray diffraction,rapid viscosity analyzer, magnetic resonance imaging, Fourier infrared spectrum(FIRT) were employed to investigate the features of granular structure at the nanometer scale. The results showed that tapioca starch completely gelatinized in 600 MPa, tapioca starch recrystallization on the outside of the particle aggregation, the charge of particle size by 10 μm to60 μm, particle structure consists of a layered structure becomes dense fibrous ring lines structure. From type C, 4 ℃higher than the crystallinity numerical value of 25 ℃ when the 4 ℃ infrared short range order enough of the intermolecular hydrogen bond, the structure is more compact, it is determined at 4 ℃ gelatinized tapioca starch easier recrystallization. Recrystallized from tapioca starch properties: after recrystallization tapioca starch PV, TV, FV 4 ℃ bigger than 25℃. HHP gelatinized tapioca starch gel after recrystallization weak, with the extension of recrystallization time increases the rigidity of tapioca starch gels also increased, recrystallization 8 d, the curves cross phenomenon, tapioca from the typical weak gel system into a strong gel. With the extension of time of recrystallization, tapioca shear thinning phenomenon in 2, 4, 6 d shear stress is 0, when the recrystallization time reaches 8 d, only showing gelation, there is a certain shear stress, but with decreasing shear rate decreases, showing signs of shear thinning. After examining the nature of HHP recrystallization of cassava starch can be in paper making, textile, food and chemical industry and other fields have a wide development prospects.
Tapioca was selected as the raw material(C-type, 17% amylose) and formulated as a 30% starch using high hydrostatic pressure(HHP)-assisted at 600 MPa, dwell time 30 min pasting it. Treatment different times, different temperature on recrystallized structure of gelatinized tapioca starch. The appearance and particle size of the granules were studied by micro-polariscopy, scanning electron microscopy(SEM) and laser diffraction instrument. The X-ray diffraction,rapid viscosity analyzer, magnetic resonance imaging, Fourier infrared spectrum(FIRT) were employed to investigate the features of granular structure at the nanometer scale. The results showed that tapioca starch completely gelatinized in 600 MPa, tapioca starch recrystallization on the outside of the particle aggregation, the charge of particle size by 10 μm to60 μm, particle structure consists of a layered structure becomes dense fibrous ring lines structure. From type C, 4 ℃higher than the crystallinity numerical value of 25 ℃ when the 4 ℃ infrared short range order enough of the intermolecular hydrogen bond, the structure is more compact, it is determined at 4 ℃ gelatinized tapioca starch easier recrystallization. Recrystallized from tapioca starch properties: after recrystallization tapioca starch PV, TV, FV 4 ℃ bigger than 25℃. HHP gelatinized tapioca starch gel after recrystallization weak, with the extension of recrystallization time increases the rigidity of tapioca starch gels also increased, recrystallization 8 d, the curves cross phenomenon, tapioca from the typical weak gel system into a strong gel. With the extension of time of recrystallization, tapioca shear thinning phenomenon in 2, 4, 6 d shear stress is 0, when the recrystallization time reaches 8 d, only showing gelation, there is a certain shear stress, but with decreasing shear rate decreases, showing signs of shear thinning. After examining the nature of HHP recrystallization of cassava starch can be in paper making, textile, food and chemical industry and other fields have a wide development prospects.
引文
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[16]CHEN F L, WEI Y M, ZHANG B. Characterization of water state and distribution in textured soybean protein using DSC and NMR[J]. Journal of Food Engineering, 2010, 100(3):522-526.
[17]王婷婷,冯霞,连喜军.淀粉回生动力学研究进展[J].食品加工, 2016, 41(1):39-43.
[18]HANASHIRO I, ITOH K, KURATOMI Y, et al.Granule-bound starch synthase I is responsible for biosynthesis of extra-long unit chains of amylopectin in rice[J]. Plant and Cell Physiology, 2008, 49(6):925.
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[21]CHEETHAM N W H, TAO L. Variation in crystalline type with amylose content in maize starch granules:an X-ray powder diffraction study[J]. Carbohydr Polym, 1998, 36(4):277-284.
[22]SEVENOU O, HILL S E, FARHAT I A. Organisation of the external region of the starch granule as determined by infrared spectroscopy[J]. International Journal of Biological Macromolecules, 2002, 31(1/2/3):79-85.
[23]VARATHARAJAN V, HOOVER R, LIU Q, et al.The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches[J]. Carbohydrate Polymers, 2010, 81(2):466-475.
[24]SHINGEL K I. Determination of structural peculiarities of dexran, pullulan and-irradiated pullulan by Fourier-transform IR spectroscopy[J]. Carbohydr Res,2002, 337(16):1445-1451.
[25]SMITS A L M, RUHNAU F C, WLIEGENTHART J F G, et al. Ageing of starch based systems as observed with FT-IR and solid state NMR spectroscopy[J]. Starch, 1998, 50(11/12):478-483.
[26]HOPKINS S, GORMLEY R. Rheological properties of pastes and gels made from starch separated from different potato cultivars[J]. Lebensmittel-Wissenschaft und-Technologie, 2000, 33(5):388-396.
[27]HAN M, ZHANG Y, FEI Y, et al. Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J]. European Food Research and Technology, 2008, 228(4):665-670.
[28]CAEL J J, KONEIG J L, BLACKWELL J. Infrared and Raman Spectroscopy of carbohydrates. Part VI:Normal coordinate analysis of V-amylose[J]. Biopolymers, 1975, 14(9):1885-1903.
[29]SEVEBO O, HILL S E, FARHAT I A, et al. Organisation of the external region of the starch granule as determined by infrared spectroscopy[J]. Int J Bio Macromol, 2002, 31(1):79-85.
[30]CAPRON I, ROBERT P, COLONNA P, et al.Starch in rubbery and glassy states by FTIR spectroscpy[J]. Carbohyd Polym, 2007, 68(2):249-259.
[31]ZIMERI J, KOKINI J. Rheological properties of inulin-waxy maize starch systems[J]. Carbohydrate Polymers, 2003, 52(1):67-85.
[2]MERTENS B, KNORR D. Development of nonthermal processes for food preservation[J]. Food Technol,1992, 46(5):124-133.
[3]CAMERON R E, DONALD A M. A SAXS study of the absorption of water into the starch granule[J].Carbohydrate Research, 1993, 244(2):225-236.
[4]ELIASSON A C. starch in food:Structure, function and applications[M]. New York:CRC Press, 2004.
[5]WAIGH T A, GIDLEY M J, LOMANSHEK B U,et al. The phase transformations in starch during gelatinization:a liquid crystalline approach[J]. Carbohydrate Research, 2000, 328(2):328.
[6]WAIGH T A. KATO K L, DONALD A M, et al.Side-chain-liquid-crystalline model for starch[J].Starch/Starke, 2000, 52(12):450-460.
[7]丁文平.大米淀粉回生及鲜湿米线生产的研究[D].无锡:江南大学, 2003.
[8]DOUZALS J P, CORNET J M P, GERVAIS P, et al. High-pressure gelatinization of wheat starch and properties of pressure-induced gels[J]. Journal of Agriculture of Food Chemistry, 1998, 46(12):4824-4829.
[9]KING A, KALETUN?G. Retrogradation characteristics of high hydrostatic pressure processed corn and wheat starch[J]. Journal of Thermal Analysis and Calorimetry, 2009, 98(1):83-89.
[10]HU X T, XU X M, JIN Z Y, et al. Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure(HHP)[J]. Journal of Food Engineering, 2011, 106(3):262-266.
[11]周海宇.高静压酯化木薯淀粉结构及其理化性质的研究[J].现代食品科技, 2016, 32(2):107-112.
[12]黄峻榕. X-射线衍射在测定淀粉颗粒结构中的应用[J].陕西科技大学学报, 2003, 21(4):90-93.
[13]LORENZ K, KULP K. Steeping of wheat starches at various temperatrues. Effects on physicochemical characteristics of the starch[J]. Starch/St覿rke, 1978, 30(10):333-336.
[14]左春柽,张守勤.高压处理玉米淀粉的X-射线衍射图谱分析[J].农业工程学报, 1997, 13(2):206-210.
[15]张本山,杨连生.玉米预糊化淀粉结晶性质的研究[J].华南理工大学学报(自然科学版), 1997, 25(2):107-111.
[16]CHEN F L, WEI Y M, ZHANG B. Characterization of water state and distribution in textured soybean protein using DSC and NMR[J]. Journal of Food Engineering, 2010, 100(3):522-526.
[17]王婷婷,冯霞,连喜军.淀粉回生动力学研究进展[J].食品加工, 2016, 41(1):39-43.
[18]HANASHIRO I, ITOH K, KURATOMI Y, et al.Granule-bound starch synthase I is responsible for biosynthesis of extra-long unit chains of amylopectin in rice[J]. Plant and Cell Physiology, 2008, 49(6):925.
[19]ZIMERI J, KOKINI J. Rheological properties of inulin-waxy maize starch systems[J]. Carbohydrate Polymers, 2003, 52(1):67-85.
[20]GALLANT D J, BOUCHET B, BALDWIN P M.Microscopy of starch:evidence of a new level of granule organization[J]. Carbohydr Polym, 1997, 32(3/4):177-191.
[21]CHEETHAM N W H, TAO L. Variation in crystalline type with amylose content in maize starch granules:an X-ray powder diffraction study[J]. Carbohydr Polym, 1998, 36(4):277-284.
[22]SEVENOU O, HILL S E, FARHAT I A. Organisation of the external region of the starch granule as determined by infrared spectroscopy[J]. International Journal of Biological Macromolecules, 2002, 31(1/2/3):79-85.
[23]VARATHARAJAN V, HOOVER R, LIU Q, et al.The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches[J]. Carbohydrate Polymers, 2010, 81(2):466-475.
[24]SHINGEL K I. Determination of structural peculiarities of dexran, pullulan and-irradiated pullulan by Fourier-transform IR spectroscopy[J]. Carbohydr Res,2002, 337(16):1445-1451.
[25]SMITS A L M, RUHNAU F C, WLIEGENTHART J F G, et al. Ageing of starch based systems as observed with FT-IR and solid state NMR spectroscopy[J]. Starch, 1998, 50(11/12):478-483.
[26]HOPKINS S, GORMLEY R. Rheological properties of pastes and gels made from starch separated from different potato cultivars[J]. Lebensmittel-Wissenschaft und-Technologie, 2000, 33(5):388-396.
[27]HAN M, ZHANG Y, FEI Y, et al. Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J]. European Food Research and Technology, 2008, 228(4):665-670.
[28]CAEL J J, KONEIG J L, BLACKWELL J. Infrared and Raman Spectroscopy of carbohydrates. Part VI:Normal coordinate analysis of V-amylose[J]. Biopolymers, 1975, 14(9):1885-1903.
[29]SEVEBO O, HILL S E, FARHAT I A, et al. Organisation of the external region of the starch granule as determined by infrared spectroscopy[J]. Int J Bio Macromol, 2002, 31(1):79-85.
[30]CAPRON I, ROBERT P, COLONNA P, et al.Starch in rubbery and glassy states by FTIR spectroscpy[J]. Carbohyd Polym, 2007, 68(2):249-259.
[31]ZIMERI J, KOKINI J. Rheological properties of inulin-waxy maize starch systems[J]. Carbohydrate Polymers, 2003, 52(1):67-85.