超高压处理对高粱淀粉理化性质的影响

Effects of High Hydrostatic Pressure Treatment on Physicochemical Properties of Sorghum Starch

为了研究超高压处理对高粱淀粉的影响,研究以金糯梁6号为对象,通过100、300、600 MPa的不同超高压处理,研究高粱淀粉在不同压力下外观形貌、粒度、结晶性质、糊化特性等性质的变化。结果表明,100、300 MPa处理下颗粒表面变粗糙,粒径减小;600 MPa处理导致淀粉颗粒呈现出凝胶状外观,粒径增大;随着压力升高,峰值黏度、最低黏度和崩解值升高,最终黏度和回生值降低,糊化温度和糊化焓值降低。600 MPa下淀粉完全糊化,淀粉结晶型由A型向无定型结构的转变。低温下(50~60℃)随压力升高溶解度增加,高温下(70~90℃)减小,而傅里叶变换红外光谱表明超高压处理不会导致新的化学键形成。

To investigate the effects of ultra-high pressure treatment on sorghum starch,in this study,the variety Jinuo Liang 6 was focused on.Different pressures of 100,300,and 600 MPa were applied,and the changes in appearance,particle size,crystalline structure,and gelatinization properties of sorghum starch under different pressures were studied.The results indicated that at 100 MPa and 300 MPa treatments,the particle surface became rough,and particle size decreased.However,treatment at 600 MPa led to the starch particles exhibiting a gel-like appearance,accompanied by an increase in particle size.As the pressure increased,peak viscosity,minimum viscosity,and setback viscosity values rose,while final viscosity and retrogradation values decreased.Gelatinization temperature and enthalpy values also decreased under higher pressure.Complete gelatinization of starch occurred at 600 MPa,accompanied by a transition in starch crystalline type from A-type to an amorphous structure.The solubility of starch increased at low temperatures(50-60℃)with increasing pressure and decreased at high temperatures(70-90℃).Fourier-transform infrared spectroscopy indicated that high hydrostatic pressure treatment did not lead to the formation of new chemical bonds.