3种干燥方式对浙贝母淀粉结构与功能特性的影响

Effects of Three Drying Methods on Structure and Functional Properties of Fritillaria thunbergii Starch

研究了不同干燥方式对浙贝母淀粉结构与功能特性的影响。采用真空冷冻干燥、热风干燥和红外热风干燥处理浙贝母鳞茎,用酶法提取淀粉,进行基本组分(水分、蛋白质、总淀粉、直链淀粉和支链淀粉)和理化性质(溶解度、膨胀度、冻融稳定性、透明度、凝沉性和老化值)测定,并进行SEM、LS粒度分布、FTIR、XRD、DSC分析。真空冷冻干燥组淀粉质量分数最高,对淀粉颗粒的损害最小,抗凝沉性最强;红外热风干燥组粒度体积与表面积占比最大,溶解度最低,凝沉性、结晶度最高,冻融稳定性最佳;3种干燥方式中淀粉膨胀度与透明度无显著差异,真空冷冻干燥更适合于浙贝母淀粉资源的利用与产品开发。

The effects of different drying methods on the structure and functional properties of Fritillaria thunbergii starch were studied.The bulbs of Fritillaria thunbergii were treated by vacuum freeze-drying,hot air drying and infrared hot air drying.The starch was extracted by enzyme.The basic components(moisture,protein,total starch,amylose and amylopectin)and physicochemical properties(solubility,swelling,freeze-thaw stability,transparency,sedimentation and aging value)were measured,and SEM,the particle size distribution of LS,FTIR,XRD and DSC were analyzed.The vacuum freeze-drying group had the highest starch content,the least damage to starch particles,and the strongest anticoagulation.The infrared hot air-drying group had the largest proportion of particle size volume and surface area,the lowest solubility,the highest coagulability and crystallinity,and the best freeze-thaw stability.There was insignificant difference in starch swelling and transparency among the three drying methods.Vacuum freeze-drying technology is more suitable for the utilization of starch resources and product development of Fritillaria thunbergii.