动态高压微射流改性可溶性大豆多糖对大米淀粉老化特性的影响.pdfVIP

2014-03-26 动态高压微射流改性可溶性大豆多糖对 大米淀粉老化特性的影响  曾子聪，刘成梅，罗舜菁 ，陈 军，符 珍，龚二生 （南昌大学食品科学与技术国家重点实验室，江西南昌 330047 ） 摘 要：采用动态高压微射流(Dynamic High Pressure Microfluidization, DHPM)分别在 80、120、170MPa 下对 可溶性大豆多糖(Soluble Soybean Polysaccharides, SSPS)改性，通过扫描电镜(Scanning Electron Microscope, SEM)和傅里叶红外光谱(Fourier Transform Infrared Spectroscopy, FTIR) 比较改性前后SSPS 表面形态和分子结 构的变化。结果表明改性后 SSPS 的主体结构基本未发生变化，只是样品内部氢键作用减弱，有序性降低；外 观形态发生破碎断裂现象，形成多孔结构，整体结构变得松散。然后通过快速粘度分析仪(Rapid Visco Analyser, RVA) 、差示扫描量热法(Differential Scanning Calorimetry, DSC) 、FTIR 手段研究改性后可溶性大豆多糖 (Modified Soluble Soybean Polysaccharides, MSSPS)对大米淀粉(Rice Starch, RS)老化特性的影响。添加 MSSPS 组与 SSPS 组比较，RS 糊化峰值粘度、最终粘度、回复值、糊化焓值以及 FTIR 图谱的A1047/A1022 均显著降低 (P0.05) 。结果表明：添加MSSPS ，RS 的老化程度显著降低(P0.05) ，且改性压力增大，MSSPS 抑制老化的 效果显著增强(P0.05) 。 关键词：动态高压微射流；可溶性大豆多糖；大米淀粉；老化 Retrogradation of Rice Starch Inhibited by Modified Soluble Soybean Polysaccharides through Dynamic High Pressure Microfluidization ZENG Zi-cong ，LIU Cheng-mei ，LUO Shun-jing* ，CHEN Jun，FU Zhen ，GONG Er-sheng （State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China ） Abstract: Soluble soybean polysaccharides (SSPS) were modified by dynamic high pressure microfluidization (DHPM) at 80, 120 and 170 MPa, respectively. Differences in surface topography and molecular structure between SSPS and DHPM-modified SPSS (MSSPS) were analyzed by scanning electron microscope (SEM) and fourier transform infrared spectroscopy (FTIR). The results indicated that the hydrogen bond and internal order of samples were decreased while the major structure of SSPS was not changed by DHPM treatment. In addition, the surface topography of samples became loose as SSPS was rup