挤压膨化联合梯度醇沉法制备颗粒状抗回生冷水可溶淀粉的结构和性质的研究
|
摘要
以玉米淀粉为原料,利用挤压膨化联合梯度醇沉法制备颗粒状抗回生冷水可溶淀粉。通过FT-IR、X-射线衍射(XRD)和扫描电镜(SEM)对其结构进行表征,并揭示冷水可溶淀粉的热特性、浊度、凝沉性、溶解性、糊化特性的变化规律。结果表明,经该方法制得冷水可溶淀粉较原玉米淀粉颗粒表面变粗糙,裂痕明显,碳氢键变化明显,结晶度降低;焓值下降,黏度下降,溶解性提高,抗凝沉性和热特性得到明显改善。该方法制得的颗粒状抗回生冷水可溶淀粉冷水溶解率最大可达55.47%。研究实验结果可为冷水可溶淀粉的加工提供依据。
In this experiment, corn starch was used as raw material. Granular anti-retrogradation cold water soluble starches was prepared by the extrusion-gradient ethanol precipitation treatment. The structure was characterized by FT-IR, X-ray diffraction and electron microscopy. The changes of thermal characteristics, turbidity, clotting, solubility and gelatinization properties of cold water soluble starches were revealed. The results showed that the surface of the cold water soluble starch granules was rougher and the cracks were obvious than that of the original corn starch granules. The C—H bond changes obviously and the crystallinity decreased. The enthalpy decreased, the solubility increased, and the anticoagulation and sedimentation properties and thermal properties were significantly improved. The granular anti-retrogradation cold water soluble starches prepared by the method has a cold water dissolution rate of up to 55.47%. These experimental results maybe are very helpful and useful for starch industry to produce cold water soluble starches.
In this experiment, corn starch was used as raw material. Granular anti-retrogradation cold water soluble starches was prepared by the extrusion-gradient ethanol precipitation treatment. The structure was characterized by FT-IR, X-ray diffraction and electron microscopy. The changes of thermal characteristics, turbidity, clotting, solubility and gelatinization properties of cold water soluble starches were revealed. The results showed that the surface of the cold water soluble starch granules was rougher and the cracks were obvious than that of the original corn starch granules. The C—H bond changes obviously and the crystallinity decreased. The enthalpy decreased, the solubility increased, and the anticoagulation and sedimentation properties and thermal properties were significantly improved. The granular anti-retrogradation cold water soluble starches prepared by the method has a cold water dissolution rate of up to 55.47%. These experimental results maybe are very helpful and useful for starch industry to produce cold water soluble starches.
引文
[1]张洪微,曲颖,唐彦君,等.微波辅助制备颗粒状冷水可溶性淀粉的工艺研究[J].农产品加工:学刊,2013,21:36-38.
[2]陈颖,陈勉,赵思明,等.几种淀粉的相对分子质量分布、微晶结构及形貌的研究[J].中国粮油学报,2014,29(3):19-23.
[3]黄峻榕,魏宁果,薛婷,等.颗粒状冷水可溶淀粉的制备、特性及应用[J].食品工业科技,2014,35(5):382-386.
[4]高群玉,蔡丽明,陈惠音,等.颗粒状冷水可溶淀粉在食品工业中的应用[J].食品研究与开发,2007,28(2):154-157.
[5]Eastman JE,MooreCO.Cold water soluble granular starch for gelled food composition[P],US patent:4654702,1984.
[6]秦一兵.颗粒状冷水可溶玉米淀粉的制备及其性质[D].哈尔滨:哈尔滨工业大学,2012.
[7]杨庆余,罗志刚,肖志刚,等.低温挤压法制备玉米淀粉-GMS复合物及其回生性质研究[J].现代食品科技,2017,(1):132-138.
[8]李鑫,赵燕,廖斌,等.甘薯淀粉糊透明度及凝沉性初探[J].食品研究与开发,2011,32(3):34-37.
[9]潘治利,张垚,艾志录,等.马铃薯淀粉糊化和凝胶特性与马铃薯粉品质的关系[J].食品科学,2017,38(5):197.
[10]于荣,赵力超,刘欣,等.颗粒状冷水可溶竹芋淀粉的制备及性质研究[J].食品科技,2010,(5):112-115.
[11]史苗苗,李丹,解慧芳,等.油炸对马铃薯淀粉特性的影响[J].食品工业科技,2018,(1):6-10.
[12]Jivan M J,Yarmand M,Madadlou A.Preparation of cold water-soluble potato starch and its characterization[J].Journal of Food Science&Technology,2014,51(3):601-605.
[13]Shi L,Fu X,Tan C P,et al.Encapsulation of Ethylene Gas into Granular Cold-Water Soluble Starch:Structure and Release Kinetics[J].Journal of Agricultural&Food Chemistry,2017,65(10):2189.
[14]曹新伟,宋秦杰,朱博,等.干燥方法对颗粒状冷水可溶性淀粉性能的影响[J].食品科技,2016,(10):202-207.
[15]陆珠华,冉龙强,陆国权.冷水可溶甘薯淀粉的制备及性能[J].食品工业科技,2013,34(16):262-265.
[16]刘天一,马莺,李启明.颗粒状冷水可溶玉米淀粉制备工艺优化与性质研究[J].农业机械学报,2010,41(5):99-104.
[17]蒋清民,吕莹果,王艳艳.颗粒状冷水可溶木薯淀粉的制备及性质研究[J].食品工业,2014,(9):92-95.
[18]Dries D M,Knaepen L,Goderis B,et al.Encapsulation of the antioxidant ascorbyl palmitate in V-type granular cold-water swelling starch affects the properties of both[J].Carbohydrate Polymers,2017,165:402-409.
[19]Yang Q,Xiao Z,Zhao Y,et al.Effect of Extrusion Treatment with Different Emulsifiers on the Thermal Stability and Structure of Corn Starch[J].Czech Journal of Food Science,33(5):464-473.
[20]吴,熊柳,孙庆杰.颗粒状冷水可溶淀粉对豆类淀粉糊化及凝胶特性影响[J].粮食与油脂,2013,(5):16-19.
[2]陈颖,陈勉,赵思明,等.几种淀粉的相对分子质量分布、微晶结构及形貌的研究[J].中国粮油学报,2014,29(3):19-23.
[3]黄峻榕,魏宁果,薛婷,等.颗粒状冷水可溶淀粉的制备、特性及应用[J].食品工业科技,2014,35(5):382-386.
[4]高群玉,蔡丽明,陈惠音,等.颗粒状冷水可溶淀粉在食品工业中的应用[J].食品研究与开发,2007,28(2):154-157.
[5]Eastman JE,MooreCO.Cold water soluble granular starch for gelled food composition[P],US patent:4654702,1984.
[6]秦一兵.颗粒状冷水可溶玉米淀粉的制备及其性质[D].哈尔滨:哈尔滨工业大学,2012.
[7]杨庆余,罗志刚,肖志刚,等.低温挤压法制备玉米淀粉-GMS复合物及其回生性质研究[J].现代食品科技,2017,(1):132-138.
[8]李鑫,赵燕,廖斌,等.甘薯淀粉糊透明度及凝沉性初探[J].食品研究与开发,2011,32(3):34-37.
[9]潘治利,张垚,艾志录,等.马铃薯淀粉糊化和凝胶特性与马铃薯粉品质的关系[J].食品科学,2017,38(5):197.
[10]于荣,赵力超,刘欣,等.颗粒状冷水可溶竹芋淀粉的制备及性质研究[J].食品科技,2010,(5):112-115.
[11]史苗苗,李丹,解慧芳,等.油炸对马铃薯淀粉特性的影响[J].食品工业科技,2018,(1):6-10.
[12]Jivan M J,Yarmand M,Madadlou A.Preparation of cold water-soluble potato starch and its characterization[J].Journal of Food Science&Technology,2014,51(3):601-605.
[13]Shi L,Fu X,Tan C P,et al.Encapsulation of Ethylene Gas into Granular Cold-Water Soluble Starch:Structure and Release Kinetics[J].Journal of Agricultural&Food Chemistry,2017,65(10):2189.
[14]曹新伟,宋秦杰,朱博,等.干燥方法对颗粒状冷水可溶性淀粉性能的影响[J].食品科技,2016,(10):202-207.
[15]陆珠华,冉龙强,陆国权.冷水可溶甘薯淀粉的制备及性能[J].食品工业科技,2013,34(16):262-265.
[16]刘天一,马莺,李启明.颗粒状冷水可溶玉米淀粉制备工艺优化与性质研究[J].农业机械学报,2010,41(5):99-104.
[17]蒋清民,吕莹果,王艳艳.颗粒状冷水可溶木薯淀粉的制备及性质研究[J].食品工业,2014,(9):92-95.
[18]Dries D M,Knaepen L,Goderis B,et al.Encapsulation of the antioxidant ascorbyl palmitate in V-type granular cold-water swelling starch affects the properties of both[J].Carbohydrate Polymers,2017,165:402-409.
[19]Yang Q,Xiao Z,Zhao Y,et al.Effect of Extrusion Treatment with Different Emulsifiers on the Thermal Stability and Structure of Corn Starch[J].Czech Journal of Food Science,33(5):464-473.
[20]吴,熊柳,孙庆杰.颗粒状冷水可溶淀粉对豆类淀粉糊化及凝胶特性影响[J].粮食与油脂,2013,(5):16-19.