摘要
在葛根淀粉(KS)冻融稳定性不被影响的前提下,引入高场强超声预处理工艺改善葛根淀粉溶解性差的特性。通过不同超声时间、温度、功率、频率进行单因素实验,结果显示,超声条件为时间180 min、温度30℃、功率90%(324 W)、频率40 kHz时,葛根淀粉的溶解度提高了约23%,而冻融稳定性与原淀粉相比无显著差异。进一步分析了超声改性葛根淀粉的直链淀粉含量和颗粒尺寸。利用扫描电子显微镜、X-射线衍射、傅里叶变换红外光谱、差示扫描量热、流变等表征手段,从葛根淀粉的颗粒结构、晶体结构、淀粉链结构、热力学性质等方面明晰了超声处理调控淀粉溶解性的作用机制。
On the premise that the freeze-thaw stability of kudzu starch(KS)was not affected,the high field ultrasonic pretreatment process was introduced to improve the poor solubility of kudzu starch.Single factor experiments were carried out with different ultrasonic time,temperature,power and frequency.The results showed that under the ultrasonic conditions of time 180 min,temperature 30℃,power 90%(324 W)and frequency 40 kHz,the solubility of kudzu starch increased by about 23%,while the freezethaw stability was not significantly different from that of the original starch.The amylose content and particle size of ultrasonic modified kudzu starch were further analyzed.Scanning electron microscopy,X-ray diffraction,Fourier transform infrared spectroscopy,differential scanning calorimetry,rheology and other characterization methods were used to clarify the mechanism of the effect of ultrasonic treatment on starch solubility from the granular structure,crystal structure,starch chain structure,thermodynamic properties of kudzu starch.
作者
张超
邓艳琴
李书艺
陈路
邵济民
邵仙墙
ZHANG Chao;DENG Yanqin;LI Shuyi;CHEN Lu;SHAO Jimin;SHAO Xianqiang(National R&D Center for Se-rich Agriculture Products Processing,School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;NMPA Key Laboratory for Quality Research and Control of Pharmaceutical Preparation,Wuhan Institute for Drug and Medical Device Control,Wuhan 430075,China;Hubei Gewa Food Co.,Ltd.,Zhongxiang 431900,China)
出处
《食品科技》
CAS
北大核心
2022年第11期205-212,共8页
Food Science and Technology
基金
湖北省高校优秀中青年科技创新团队项目(T2020012)。
关键词
超声处理
葛根淀粉
溶解性
冻融稳定性
作用机制
ultrasound treatment
kudzu starch
solubility
freeze-thaw stability
mechanism of action
