介质阻挡放电等离子体处理对香蕉粉理化和流变学特性的影响

Effect of Dielectric Barrier Discharge Plasma Treatment on Physicochemical and Rheological Properties of Banana Powder

研究介质阻挡放电(dielectric barrier discharge,DBD)等离子体不同处理功率对香蕉粉理化及流变学特性的影响。随DBD处理强度的增加,香蕉粉的直链淀粉含量由8.94g/100g增至27.26g/100g,溶解度由1.23g/100g增至4.37g/100g;溶胀力由3.47g/g降至2.47g/g,同时酸性显著增加,持油能力未发生明显变化。扫描电子显微镜观察,DBD等离子体对香蕉淀粉颗粒有明显的刻蚀作用。此外,流变学试验结果表明:随着DBD处理强度的增加,香蕉粉凝胶的储能模量(G′)和损耗模量(G″)均明显下降,黏弹性大幅降低;在整个糊化进程中的储能模量(G′)显著降低,G′max,G′95℃,G′30℃值均呈下降趋势。通过DBD处理能够有效影响香蕉粉的理化性质并改变其流变学特性,降低其凝胶强度,拓展其在饮料、冷冻以及凝胶类食品中的应用。

The effect of dielectric barrier discharge (DBD) plasma treatment intensity on the physicochemical and rheological properties of banana powder were investigated. As DBD treatment intensity ,the amylose content of banana powder increased from 8.94 g/100 g to 27.26 g/100 g,the solubility of banana powder significantly increased from 1.23 g/100 g to 4.37 g/100 g,the swelling power of banana powder decreased from 3.47 g/g to 2.47 g/g. There were no significant changes in oil absorption capacity after DBD treatment,and the acidity of banana powder significantly increased. The plasma etching of banana starch granules caused by DBD treatment were observed using scanning electron microscope. The rheological properties of banana powder showed that the storage (G′) and loss (G″) moduli decreased significantly with the increase of DBD treatment intensity,which significantly decreased its viscoelasticity. The storage (G′) moduli of banana powder during whole gelatinization process decreased significantly with the increase of DBD treatment intensity,and the G′max,G′95 ℃ and G′30 ℃ value showed a decrease tendency. These results suggested that DBD treatment could effectively affect the physicochemical and rheological properties of banana powder,reduce its gel strength and expand its application in beverage,frozen food and jellies food.