高静压对木薯淀粉理化特性及结构的影响-食品科学.pdf

※食品工程 食品科学 2018, Vol.39, No.17 109 高静压对木薯淀粉理化特性及结构的影响 莫 芳，徐晓萍，陶晓奇，陈厚荣，张甫生* （西南大学食品科学学院，重庆 400715 ） 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。 关键词：木薯淀粉；高静压；颗粒形貌；理化性质  Effect of High Hydrostatic Pressure on Physicochemical Properties and Structure of Cassava Starch * MO Fang, XU Xiaoping, TAO Xiaoqi, CHEN Hourong, ZHANG Fusheng (College of Food Science, Southwest University, Chongqing 400715, China) Abstract: 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