高静压对木薯淀粉理化特性及结构的影响
|
摘要
木薯原淀粉因存在不溶于冷水、易老化等诸多性质上的不足,极大地限制了其在食品、药品等领域的应用。为了优化木薯淀粉的产品特性,通过对木薯淀粉进行高静压(200~600 MPa)改性处理,来优化其性质并拓展其应用范围。结果显示高静压处理后木薯淀粉颗粒形貌发生明显变化,透光率、溶解度和膨润力均下降,老化值增大,特别是在600 MPa改性处理后变化最明显,且失去偏光十字;此外,高静压处理后的木薯淀粉表观黏度低于木薯原淀粉,剪切稀化现象更加明显。木薯原淀粉在经高静压处理后虽然晶型有一定的变化,但没有形成新的基团。
The application of natural cassava starch in food, medicinal, textile and other fields is greatly limited due to its insolubility in cold water, easy of retrogradation and other defects. In order to optimize the characteristics of cassava starch and consequently to expand its scope of application, this study investigated the modification of cassava starch by high hydrostatic pressure(HHP) treatment in the pressure range of 200–600 MPa. The results showed that the morphology of cassava starch granules changed significantly after HHP treatment; the light transmittance, solubility and swelling force decreased, the retrogradation value increased, especially at 600 MPa, and the birefringence was lost. In addition, a more obvious shear-thinning phenomenon was observed for cassava starch after HHP treatment, and the apparent viscosity was lower than that of the original starch. The crystal of cassava starch after HHP treatment changed, but it did not form a new group.
The application of natural cassava starch in food, medicinal, textile and other fields is greatly limited due to its insolubility in cold water, easy of retrogradation and other defects. In order to optimize the characteristics of cassava starch and consequently to expand its scope of application, this study investigated the modification of cassava starch by high hydrostatic pressure(HHP) treatment in the pressure range of 200–600 MPa. The results showed that the morphology of cassava starch granules changed significantly after HHP treatment; the light transmittance, solubility and swelling force decreased, the retrogradation value increased, especially at 600 MPa, and the birefringence was lost. In addition, a more obvious shear-thinning phenomenon was observed for cassava starch after HHP treatment, and the apparent viscosity was lower than that of the original starch. The crystal of cassava starch after HHP treatment changed, but it did not form a new group.
引文
[1]HORNUNG P S,GRANZA A G,DE OLIVEIRA C S,et al.Study of the effects of ultraviolet light and sodium hypochlorite solutions on properties of cassava starch granules[J].Food Biophysics,2015,10(3):368-374.DOI:10.1007/s11483-015-9402-7.
[2]LOMBARDO-AGüíM,GARCíA-CAMPANA A M,GáMIZGRACIA L,et al.Laser induced fluorescence coupled to capillary electrophoresis for the determination of fluoroquinolones in foods of animal origin using molecularly imprinted polymers[J].Journal of Chromatography A,2010,1217(15):2237-2242.DOI:10.1016/j.chroma.2010.02.016.
[3]DE ROECK A,MOLS J,DUVETTER T,et al.Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing:acomparative study[J].Food Chemistry,2010,120(4):1104-1112.DOI:10.1016/j.foodchem.2009.11.060.
[4]BULL M K,ZERDIN K,HOWE E,et al.The effect of high pressure processing on the microbial,physical and chemical properties of Valencia and Navel orange juice[J].Innovative Food Science&Emerging Technologies,2004,5(2):135-149.DOI:10.1016/j.ifset.2003.11.005.
[5]THIAGO S L,ANA L T,MARCIO S.High pressure processing(HPP)of pea starch:effect on the gelatinization properties[J].Food Science and Technology,2017,76:361-369.DOI:10.1016/j.lwt.2016.07.036.
[6]MERTENS B,KNOR D.Development of nonthermal processes for food preservation[J].Food Technology,1992,46(5):124-133.
[7]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.DOI:10.1016/j.jfoodeng.2011.05.021.
[8]OH H E,PINDER D N,HEMA R Y,et al.Effect of high pressure treatment on various starch-in-water suspensions[J].Food Hydrocolloids,2008,22(1):150-155.DOI:10.1016/j.foodhyd.2007.01.028.
[9]任瑞林,刘培玲,包亚莉,等.高静压物理变性法对木薯淀粉理化性质的影响[J].现代食品科技,2014,30(3):150-156.
[10]周海宇,任瑞林,包亚莉,等.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.
[11]黄祖强,胡华宇,童张法,等.机械活化对木薯淀粉糊透明度的影响[J].过程工程学报,2006,6(3):427-430.DOI:10.3321/j.issn:1009-606X.2006.03.018.
[12]郭泽镔,曾绍校,郑宝东.超高压处理对莲子淀粉理化特性的影响[J].中国食品学报,2014,14(11):118-123.
[13]叶怀义,杨素玲,叶暾昊.高压对淀粉糊化特性的影响[J].中国粮油学报,2000,15(1):10-13.DOI:10.3321/j.issn:1003-0174.2000.01.003.
[14]刘文婷,郭泽镔,曾绍校,等.超高压处理对淀粉性质影响研究进展[J].食品工业科技,2013,34(7):361-364.
[15]MISHRA S,RAI T.Morphology and functional properties of corn,potato and tapioca starches[J].Food Hydrocolloids,2006,20(5):557-566.DOI:10.1016/j.foodhyd.2005.01.001.
[16]刘文婷,郭泽镔,曾绍校,等.超高压处理对槟榔芋淀粉理化性质的影响[J].中国粮油学报,2013,28(5):80-84.DOI:10.3969/j.issn.1003-0174.2013.05.016.
[17]AMBIGAIPALAN P,HOOVER R,DONNER E,et al.Retrogradation characteristics of pulse starches[J].Food Research International,2013,54(1):203-212.DOI:10.1016/j.foodres.2013.06.012.
[18]ZHOU X,BAIK B K,WANG R,et al.Retrogradation of waxy and normal corn starch gels by temperature cycling[J].Journal of Cereal Science,2010,51(1):57-65.DOI:10.1016/j.jcs.2009.09.005.
[19]刘培玲,张甫生,白云飞,等.高静压对淀粉结构及糊化性质的影响[J].高压物理学报,2010,24(6):472-480.
[20]孙沛然,姜斌,沈群.高静压对籼米淀粉和糯米淀粉糊化及老化性质的影响[J].中国食品学报,2015,15(6):51-58.DOI:10.16429/j.1009-7848.2015.06.007.
[21]SINGH J,KAUR L,MCCARTHY O J.Factors influencing the physico-chemical,morphological,thermal and rheological properties of some chemically modified starches for food applications:a review[J].Food Hydrocolloids,2007,21(1):1-22.DOI:10.1016/j.foodhyd.2006.02.006.
[22]MIAO M,ZHANG T,JIANG B.Characterisations of kabuli and desi chickpea starches cultivated in China[J].Food Chemistry,2009,113(4):1025-1032.DOI:10.1016/j.foodchem.2008.08.056.
[23]LIU H S,YU L,DEAN K,et al.Starch gelatinization under pressure studied by high pressure DSC[J].Carbohydrate Polymers,2009,75(3):395-400.DOI:10.1016/j.carbpol.2008.07.034.
[24]MOLIN A-GARCíA A D,HORRIDGE E,SANZ P D,et al.Nanostructure of starch high-pressure treated granules discovered by low temperature scanning electron microscopy[M]//MéNDEZ-VILAS A,DíAZ J.Modern research and educational topics in microscopy.Badajoz:Formatex,2007:719-725.
[25]KAWAI K,FUKAMI K,YAMAMOTO K.Effects of treatment pressure,holding time,and starch content on gelatinization and retrogradation properties of potato starch-water mixtures treated with high hydrostatic pressure[J].Carbohydrate Polymers,2007,69(3):590-596.DOI:10.1016/j.carbpol.2007.01.015.
[26]LIU Peiling,ZHANG Qing,SHEN Qun,et al.Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content[J].LWTFood Science and Technology,2012,47(2):450-458.DOI:10.1016/j.lwt.2012.02.005.
[27]谭洪卓,谭斌,刘明,等.淀粉流变学特性的研究进展[J].中国粮油学报,2008,23(4):215-220.
[28]YUVARET V,PIYADA A,MANOP S.Gelatinization and rheological properties of rice starch/xanthan mixtures:effects of molecular weight of xanthan and different salts[J].Food Chemistry,2008,111(1):106-114.DOI:10.1016/j.foodchem.2008.03.041.
[29]WEI Cunxu,ZHANG Jun,ZHOU Weidong.Development of small starch granule in barley endosperm[J].Acta Agronomica Sinica,2008,34(10):1788-1796.DOI:10.3724/sp.j.1006.2008.01788.
[30]LI W H,TIAN X L,LIU L P,et al.High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemical and structural properties[J].Food Hydrocolloids,2015,45:132-139.DOI:10.1016/j.foodhyd.2014.11.013.
[31]B?ASZCZAK W,VALVERDE S,FORNAL J.Effect of high pressure on the structure of potato starch[J].Carbohydrate Polymers,2005,59(3):377-383.DOI:10.1016/j.carbpol.2004.10.008.
[32]LIU Yeting,VANIAOCTAVIANI S,ZHOU Weibiao.Effect of high pressure on some physicochemical properties of several native starches[J].Journal of Food Engineering,2008,88(1):126-136.DOI:10.1016/j.jfoodeng.2008.02.001.
[33]KASEMWONG K,SRINUANCHAI W,ITTHISOPONKUL T,et al.Effect of high-pressure microfluidization on the structure of cassava starch granule[J].Starch-St?rke,2015,63(3):160-170.DOI:10.1002/star.201000123.
[34]JANE J,WONG K,MCPHERSON A E.Branch-structure difference in starches of A-and B-type X-ray patterns revealed by their Naegeli dextrins[J].Carbohydrate Research,1997,300(3):219-227.DOI:10.1016/s0008-6215(97)00056-6.
[35]代娟娟,罗勤贵,张国权.糯玉米淀粉高吸水性树脂制备及结构表征[J].中国粮油学报,2011,26(6):30-35.
[36]STOLT M,STOFOROS N G,TAOUKIS P S,et al.Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions.[J].Journal of Food Engineering,1999,40(4):293-298.DOI:10.1016/s0260-8774(99)00069-2.
[37]B?ASZCZAK W,FORNAL J,VALVERDE S,et al.Pressureinduced changes in the structure of corn starches with different amylose content[J].Carbohydrate Polymers,2005,61(2):132-140.DOI:10.1016/j.carbpol.2005.04.005.
[2]LOMBARDO-AGüíM,GARCíA-CAMPANA A M,GáMIZGRACIA L,et al.Laser induced fluorescence coupled to capillary electrophoresis for the determination of fluoroquinolones in foods of animal origin using molecularly imprinted polymers[J].Journal of Chromatography A,2010,1217(15):2237-2242.DOI:10.1016/j.chroma.2010.02.016.
[3]DE ROECK A,MOLS J,DUVETTER T,et al.Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing:acomparative study[J].Food Chemistry,2010,120(4):1104-1112.DOI:10.1016/j.foodchem.2009.11.060.
[4]BULL M K,ZERDIN K,HOWE E,et al.The effect of high pressure processing on the microbial,physical and chemical properties of Valencia and Navel orange juice[J].Innovative Food Science&Emerging Technologies,2004,5(2):135-149.DOI:10.1016/j.ifset.2003.11.005.
[5]THIAGO S L,ANA L T,MARCIO S.High pressure processing(HPP)of pea starch:effect on the gelatinization properties[J].Food Science and Technology,2017,76:361-369.DOI:10.1016/j.lwt.2016.07.036.
[6]MERTENS B,KNOR D.Development of nonthermal processes for food preservation[J].Food Technology,1992,46(5):124-133.
[7]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.DOI:10.1016/j.jfoodeng.2011.05.021.
[8]OH H E,PINDER D N,HEMA R Y,et al.Effect of high pressure treatment on various starch-in-water suspensions[J].Food Hydrocolloids,2008,22(1):150-155.DOI:10.1016/j.foodhyd.2007.01.028.
[9]任瑞林,刘培玲,包亚莉,等.高静压物理变性法对木薯淀粉理化性质的影响[J].现代食品科技,2014,30(3):150-156.
[10]周海宇,任瑞林,包亚莉,等.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.
[11]黄祖强,胡华宇,童张法,等.机械活化对木薯淀粉糊透明度的影响[J].过程工程学报,2006,6(3):427-430.DOI:10.3321/j.issn:1009-606X.2006.03.018.
[12]郭泽镔,曾绍校,郑宝东.超高压处理对莲子淀粉理化特性的影响[J].中国食品学报,2014,14(11):118-123.
[13]叶怀义,杨素玲,叶暾昊.高压对淀粉糊化特性的影响[J].中国粮油学报,2000,15(1):10-13.DOI:10.3321/j.issn:1003-0174.2000.01.003.
[14]刘文婷,郭泽镔,曾绍校,等.超高压处理对淀粉性质影响研究进展[J].食品工业科技,2013,34(7):361-364.
[15]MISHRA S,RAI T.Morphology and functional properties of corn,potato and tapioca starches[J].Food Hydrocolloids,2006,20(5):557-566.DOI:10.1016/j.foodhyd.2005.01.001.
[16]刘文婷,郭泽镔,曾绍校,等.超高压处理对槟榔芋淀粉理化性质的影响[J].中国粮油学报,2013,28(5):80-84.DOI:10.3969/j.issn.1003-0174.2013.05.016.
[17]AMBIGAIPALAN P,HOOVER R,DONNER E,et al.Retrogradation characteristics of pulse starches[J].Food Research International,2013,54(1):203-212.DOI:10.1016/j.foodres.2013.06.012.
[18]ZHOU X,BAIK B K,WANG R,et al.Retrogradation of waxy and normal corn starch gels by temperature cycling[J].Journal of Cereal Science,2010,51(1):57-65.DOI:10.1016/j.jcs.2009.09.005.
[19]刘培玲,张甫生,白云飞,等.高静压对淀粉结构及糊化性质的影响[J].高压物理学报,2010,24(6):472-480.
[20]孙沛然,姜斌,沈群.高静压对籼米淀粉和糯米淀粉糊化及老化性质的影响[J].中国食品学报,2015,15(6):51-58.DOI:10.16429/j.1009-7848.2015.06.007.
[21]SINGH J,KAUR L,MCCARTHY O J.Factors influencing the physico-chemical,morphological,thermal and rheological properties of some chemically modified starches for food applications:a review[J].Food Hydrocolloids,2007,21(1):1-22.DOI:10.1016/j.foodhyd.2006.02.006.
[22]MIAO M,ZHANG T,JIANG B.Characterisations of kabuli and desi chickpea starches cultivated in China[J].Food Chemistry,2009,113(4):1025-1032.DOI:10.1016/j.foodchem.2008.08.056.
[23]LIU H S,YU L,DEAN K,et al.Starch gelatinization under pressure studied by high pressure DSC[J].Carbohydrate Polymers,2009,75(3):395-400.DOI:10.1016/j.carbpol.2008.07.034.
[24]MOLIN A-GARCíA A D,HORRIDGE E,SANZ P D,et al.Nanostructure of starch high-pressure treated granules discovered by low temperature scanning electron microscopy[M]//MéNDEZ-VILAS A,DíAZ J.Modern research and educational topics in microscopy.Badajoz:Formatex,2007:719-725.
[25]KAWAI K,FUKAMI K,YAMAMOTO K.Effects of treatment pressure,holding time,and starch content on gelatinization and retrogradation properties of potato starch-water mixtures treated with high hydrostatic pressure[J].Carbohydrate Polymers,2007,69(3):590-596.DOI:10.1016/j.carbpol.2007.01.015.
[26]LIU Peiling,ZHANG Qing,SHEN Qun,et al.Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content[J].LWTFood Science and Technology,2012,47(2):450-458.DOI:10.1016/j.lwt.2012.02.005.
[27]谭洪卓,谭斌,刘明,等.淀粉流变学特性的研究进展[J].中国粮油学报,2008,23(4):215-220.
[28]YUVARET V,PIYADA A,MANOP S.Gelatinization and rheological properties of rice starch/xanthan mixtures:effects of molecular weight of xanthan and different salts[J].Food Chemistry,2008,111(1):106-114.DOI:10.1016/j.foodchem.2008.03.041.
[29]WEI Cunxu,ZHANG Jun,ZHOU Weidong.Development of small starch granule in barley endosperm[J].Acta Agronomica Sinica,2008,34(10):1788-1796.DOI:10.3724/sp.j.1006.2008.01788.
[30]LI W H,TIAN X L,LIU L P,et al.High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemical and structural properties[J].Food Hydrocolloids,2015,45:132-139.DOI:10.1016/j.foodhyd.2014.11.013.
[31]B?ASZCZAK W,VALVERDE S,FORNAL J.Effect of high pressure on the structure of potato starch[J].Carbohydrate Polymers,2005,59(3):377-383.DOI:10.1016/j.carbpol.2004.10.008.
[32]LIU Yeting,VANIAOCTAVIANI S,ZHOU Weibiao.Effect of high pressure on some physicochemical properties of several native starches[J].Journal of Food Engineering,2008,88(1):126-136.DOI:10.1016/j.jfoodeng.2008.02.001.
[33]KASEMWONG K,SRINUANCHAI W,ITTHISOPONKUL T,et al.Effect of high-pressure microfluidization on the structure of cassava starch granule[J].Starch-St?rke,2015,63(3):160-170.DOI:10.1002/star.201000123.
[34]JANE J,WONG K,MCPHERSON A E.Branch-structure difference in starches of A-and B-type X-ray patterns revealed by their Naegeli dextrins[J].Carbohydrate Research,1997,300(3):219-227.DOI:10.1016/s0008-6215(97)00056-6.
[35]代娟娟,罗勤贵,张国权.糯玉米淀粉高吸水性树脂制备及结构表征[J].中国粮油学报,2011,26(6):30-35.
[36]STOLT M,STOFOROS N G,TAOUKIS P S,et al.Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions.[J].Journal of Food Engineering,1999,40(4):293-298.DOI:10.1016/s0260-8774(99)00069-2.
[37]B?ASZCZAK W,FORNAL J,VALVERDE S,et al.Pressureinduced changes in the structure of corn starches with different amylose content[J].Carbohydrate Polymers,2005,61(2):132-140.DOI:10.1016/j.carbpol.2005.04.005.