食品与发酵工业2024，Vol.50Issue(20)：190-198,9.DOI:10.13995/j.cnki.11-1802/ts.037544
超高压处理对荸荠淀粉理化、结构及消化特性的影响
Effects of high hydrostatic pressure treatment on physicochemical properties,structure,and digestibility of water chestnut starch
摘要
Abstract
Water chestnut starch is rich in resources,but its application is limited by the shortcomings of natural starch,such as poor thermal stability and easy aging.High hydrostatic pressure technology is a green and efficient means of starch modification and has a better application prospect.To investigate the effect of high hydrostatic pressure treatment on the properties of water chestnut starch,water chest-nut starch was treated at a pressure of 200-600 MPa for 20 min,and the changes in the physicochemical,structural,and in vitro diges-tive properties of water chestnut starch were investigated after treatment at different pressures.Results showed that the solubility,swelling force,and viscosity of water chestnut starch decreased with the increase of treatment pressure,and decreased by 83.73％,48.32％,and 78.12％at 600 MPa,respectively.The energy storage modulus and loss modulus of water chestnut starch increased by high hydrostatic pressure treatment,and the gel strength,hardness,and adhesion of water chestnut starch were most improved by 400 MPa treatment,and increased by 47.07％,45.45％,and 25.34％,respectively.The granular morphology of water chestnut starch disappeared after 500-600 MPa treatment,its crystalline type changed from A-type to B-type,and the crystallinity and short-range ordering were significantly re-duced(P＜0.05).The in vitro digestion results showed that the high hydrostatic pressure treatment decreased the relative content of fast-digested starch and increased the relative content of slow-digested starch in water chestnut starch.The high hydrostatic pressure treatment as a method of nonthermal modification of water chestnut starch can broaden its application in food production.关键词
超高压处理/荸荠淀粉/理化性质/结构/消化特性Key words
high hydrostatic pressure treatment/water chestnut starch/physicochemical properties/structure/digestive properties引用本文复制引用
闻萌,曹正文,胡荣,王一州,陈厚荣,张甫生..超高压处理对荸荠淀粉理化、结构及消化特性的影响[J].食品与发酵工业,2024,50(20):190-198,9.基金项目
重庆市自然科学基金项目(cstc2018jcyjAX0002) （cstc2018jcyjAX0002）
