高压物理学报Issue(2)：247-256,10.DOI:10.11858/gywlxb.2014.02.018
高静压物理变性处理糯玉米淀粉的糊化及重结晶机理研究
Effect of High Hydrostatic Pressure as a Physical Modification Method on Waxy Maize Starch Gelatinization and Retrogradation
摘要
Abstract
High hydrostatic pressure(HHP)of 300,450,600 MPa was applied on waxy corn starch as a physical modification.The effects of high hydrostatic pressure on gelatinization and retrogradation properties of waxy corn starch were investigated.The appearance and particle size of the granules were studied by micro-polariscopy,scanning electron microscopy and laser diffraction instrument. Combining X-diffraction and DSC spectrum,the change from crystal to non-crystal was confirmed.A compressing effect on HHP treated starch at 300 MPa was proved by the decreased granule diameter, the strengthened H-OH stretching in the infrared spectra and a slightly increased in onset tempera-ture,peak temperature,and enthalpy of gelatinization;For HHP treated starch at 450 MPa,the starch gelatinization was observed by light microscopy,FTIR spectra and confirmed by DSC analysis.The birefringence of granules disappeared,the bands weakened in the infrared spectra,and onset tempera-ture,peak temperature,and enthalpy of gelatinization decreased sharply.In contrast,the retrogradation of HHP treated starch at 600 MPa was observed,which was illustrated by the reappearance of birefrin-gence in granules and the biphasic gelatinization endotherms.The results prove that the granules under high hydrostatic pressure processing experience “3 development stages”including compressing,disap-pearance of crystalline structure and recrystallization after granule disintegration.关键词
高静压/物理变性/淀粉/糊化/重结晶Key words
high hydrostatic pressure/physical modification/starch/gelatinization/recrystallization分类
数理科学引用本文复制引用
刘培玲,任瑞林,包亚莉,宁红梅,王晓兰,李彦杰..高静压物理变性处理糯玉米淀粉的糊化及重结晶机理研究[J].高压物理学报,2014,(2):247-256,10.基金项目
国家自然科学基金项目 （）
