高静压物理变性法对木薯淀粉理化性质的影响

The Infulence of High Hydrostatic Pressure on Physicochemical Properties of Tapioca Starch

摘要:

通过对不同浓度的木薯淀粉进行高静压处理，来探究不同压力处理对淀粉晶体颗粒形貌以及理化性质的影响。研究结果显示高静压处理前后木薯淀粉颗粒形貌发生明显变化，且能够在600 MPa的高压处理后形成“凝胶状”，失去偏光十字，而在低于临界压力时，如300 MPa、450 MPa时没有明显变化；同时高静压处理使得木薯淀粉的透光率减小，50%的高静压变性木薯淀粉在贮存期第一天下降速率最大，其从6.90 T下降到3.02 T；当温度从50 ℃升高到90 ℃时，溶解度和膨胀度分别从0.029 g/g和0.041 m/K减小到0.005 g/g和0.0035 m/K，表现出限制性膨胀的特点；析水率从0.037提高到0.183，冻融稳定性减小，粘弹性下降，凝沉特性增强。高静压变性木薯淀粉更容易老化。实验表明高静压变性木薯淀粉具有作为新型高附加值的食品稳定剂的开发潜力，对奶制品、肉及鱼制品和婴儿食品等具有改善其产品特性的应用前景。

Abstract:

The study investigated the effect of different high pressure treatments on the crystal particle morphology and physicochemical properties of tapioca starch with different moisture contents by high hydrostatic (HHP) treatment. The granule shape of the starch changed obviously after HHP treatment. Tapioca starch formed gelatin and lost its birefringence after HHP treatment under 600 MPa, while no significant effect on tapioca starch was observed below the critical pressure, such as 300 MPa or 450 MPa. Light transmittance of tapioca starch decreased after HHP treatment, and 50% of tapioca starch showed the fastest decrease rate in the first 24 hours, which dropped from 6.90 T to 3.02 T. When the temperature raised from 50 ℃ to 90 ℃, solubility and turgidity were respectively reduced from 0.029 g/g and 0.041 m/K to 0.005 g/g and 0.0035 m/K, which showed the property of restricted swelling. Bleeding rate of HHP modified tapioca starch increased from 0.037 to 0.183, while the freeze-thaw stability and viscoelastic was decreased. In addition, the agglomeration tendency increased. HHP treated tapioca starch was more easily to aging. Experiments showed that high hydrostatic denatured tapioca starch has a potential to become a new high value-added food stabilizer, and can improve characteristics of dairy products, meat and fish products and baby food.