水分对高静压处理不同类型淀粉微观结构的影响

包亚莉; 周海宇; 任瑞林; 刘培玲; 宁红梅; 王晓兰; 李彦杰

doi:10.11858/gywlxb.2014.06.016

水分对高静压处理不同类型淀粉微观结构的影响

doi: 10.11858/gywlxb.2014.06.016

内蒙古工业大学化工学院，内蒙古呼和浩特 010051

基金项目: 国家自然科学基金项目(21006043, 21466027)

详细信息

作者简介:
包亚莉(1969—), 女，硕士研究生，主要从事食品加工技术研究.E-mail:byl0823@163.com

通讯作者:
刘培玲(1980—), 女，博士，主要从事淀粉及其衍生物、非热技术研究.E-mail:lpl1023@126.com

中图分类号: O521.9; TS205.9
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出版历程
- 收稿日期: 2013-12-25
- 修回日期: 2014-02-02

Effect of Moisture on High Hydrostatic Pressure Treated Waxy Maize Starch and Tapioca Starch

College of Chemistry and Engineering in Inner Mongolia University of Technology, Hohhot 010051, China

摘要

摘要: 利用高静压(HHP)作为物理变性方法处理糯玉米淀粉和木薯淀粉，考察水分含量对不同类型淀粉的糊化及重结晶的影响。用偏光显微镜、扫描电子显微镜观测HHP处理后淀粉颗粒的形态变化，利用激光粒度分析仪记录淀粉颗粒的粒度分布及变化规律，结合X射线衍射曲线及低场核磁共振图谱, 分析淀粉颗粒内水分的结合方式及程度。结果表明：当粉水比(淀粉质量和水质量之比)为3/10~5/10时，在HHP处理下，两种淀粉均发生结晶解体和溶胀现象。糯玉米淀粉的重结晶程度顺序为4/10粉水比 > 3/10粉水比 > 5/10粉水比; 木薯淀粉颗粒结晶结构完全消失，结晶破坏的程度是3/10粉水比 > 4/10粉水比 > 5/10粉水比。随着水分含量增大，糯玉米淀粉及木薯淀粉的粒度逐渐增大。干燥后淀粉中的水分主要以结合水的形式存在，且水分参与结晶结构的形成。
- 高静压 /
- 水分 /
- 淀粉 /
- 糊化 /
- 重结晶
Abstract: Waxy maize and tapioca starch with different starch-water ratios were treated by high hydrostatic pressure (HHP)-a physical modification method-under 600 MPa.The effects of moisture content on gelatinization and retrogradation properties of the two kinds of starch were investigated.The appearance and particle size of granules were studied by micro-polariscopy, scanning electron microscopy and laser diffraction instrument.Combining the X-ray diffraction and nuclear magnetic resonance (NMR) spectrum, the change from crystal to non-crystal was confirmed again, and the water status in starch was studied, too.The results indicate that the crystalline structure destroying and gelatinization happen when the starch-water ratio was between 3/10 and 5/10.The degree of retrogradation for waxy maize starch was 4/10 > 3/10 > 5/10 (starch-water ratio), whereas the degree of crystalline structure destroying for tapioca starch was 3/10 > 4/10 > 5/10 (starch-water ratio).The diameter of waxy maize and tapioca starch granules increased significantly with moisture content.Water was kept within the crystalline lamella in the form of bond water.
- high hydrostatic pressure (HHP) /
- water /
- starch /
- gelatinization /
- retrogradation

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图 1 普通光学显微镜下不同粉水比的糯玉米淀粉(放大倍数：400，正常光源)

Figure 1. Light micrographs of waxy maize starch with various starch-water ratios treated under 600 MPa (Magnitude:400, bright light)

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图 2 普通光学显微镜下不同粉水比的糯玉米淀粉(放大倍数：400, 偏振光源)

Figure 2. Light micrographs of waxy maize starch with various starch-water ratios treated under 600 MPa (Magnitude:400, polarized light)

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图 3 扫描电子显微镜下不同粉水比的糯玉米淀粉(放大倍数：1 500)

Figure 3. Scanning electron micrographs of waxy maize starch with various starch-water ratios

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图 4 扫描电子显微镜下不同粉水比的糯玉米淀粉(放大倍数：5 000)

Figure 4. Scanning electron micrographs of waxy maize starch with various starch-water ratios treated under 600 MPa (Magnitude:5 000)

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图 5 普通光学显微镜下不同粉水比的木薯淀粉(放大倍数：400，正常光源)

Figure 5. Light micrographs of tapioca starch with various starch-water ratios treated under 600 MPa (Magnitude:400, bright light)

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图 6 普通光学显微镜下不同粉水比的木薯淀粉(放大倍数：400, 偏振光源)

Figure 6. Light micrographs of tapioca starch with various starch-water ratios treated under 600 MPa (Magnitude:400, polarized light)

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图 7 扫描电子显微镜下不同粉水比的木薯淀粉(放大倍数：1 500)

Figure 7. Scanning electron micrographs of tapioca starch with various starch-water ratios treated under 600 MPa (Magnitude:1 500)

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图 8 扫描电子显微镜下不同粉水比的木薯淀粉(放大倍数：5 000)

Figure 8. Scanning electron micrographs of tapioca starch with various starch-water ratios treated under 600 MPa (Magnitude:5 000)

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图 9 不同粉水比的糯玉米及木薯淀粉经600 MPa处理后的X射线衍射图谱

Figure 9. X-ray powder diffraction patterns of 600 MPa treated waxy maize and tapioca starch with different starch-water ratios

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图 10 HHP处理不同粉水比的糯玉米和木薯淀粉的低场核磁共振图

Figure 10. Nuclear magnetic resonance patterns of HHP treated waxy maize and

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表 1 不同粉水比的糯玉米及木薯淀粉HHP处理后颗粒的粒径分布

Table 1. Parameters of particle size distribution for HHP modified waxy maize and tapioca starch with different starch-water ratios

Material	Starch-water ratio	Particle size distribution/(%)					Mean/(μm)	d_span	C_V/(%)	D_S/(%)
Material	Starch-water ratio	<10 μm	10~20 μm	20~40 μm	40~70 μm	>70 μm	Mean/(μm)	d_span	C_V/(%)	D_S/(%)
Waxy maize starch	1/10	8.71±0.70^ab	13.99±15.15^ab	26.60±1.27^b	21.95±0.64^ab	27.60±2.97^e	53.41±4.24^c	2.80±0.04^c	81.25±0.21^b	21.55±0.32^bc
	3/10	9.57±2.02^ab	14.83±4.20^a	28.05±7.00^ba	24.20±0.14^b	23.30±5.29^f	48.71±6.96^e	2.34±0.13^abc	75.15±0.92^ab	36.69±7.95^abc
	5/10	11.20±1.56^bcd	18.60±0.57^bc	31.75±1.06^c	24.00±2.26^ab	14.50±0.85^c	38.70±0.88^c	2.30±0.21^abc	74.30±5.94^ab	11.15±8.89^abc
	7/10	13.95±1.77^de	20.90±2.55^c	36.40±0.99^de	20.70±3.95^ab	8.08±0.65^b	32.85±0.80^ab	2.15±0.26^ab	78.15±9.55^ab	25.65±2.51^c
	1	14.95±0.92^e	21.95±1.91^c	38.10±0.85^e	21.45±2.76^ab	3.54±0.80^a	29.05±0.51^a	1.92±0.10^a	67.30±5.52^a	0.68±8.25^a
Tapioca starch	1/10	16.35±0.92^ab	19.20±0.00^ab	31.80±1.41^a	22.10±0.71^d	10.53±1.23^ab	33.71±0.40c	2.34±0.14^a	74.70±1.98^a	6.56±2.83^a
	3/10	16.85±1.20^ab	20.25±1.48^abc	31.25±0.07^a	20.80±1.70^cd	10.85±1.60^ab	33.46±1.48^b	2.46±0.10^a	77.55±3.04^a	10.63±4.33^a
	5/10	21.45±0.49^ab	26.20±1.84^bcd	30.70±2.40^a	16.85±1.34^bcd	4.61±3.32^a	26.55±2.93^ab	2.46±0.27^a	78.20±5.66^a	11.56±0.08^a
	7/10	25.50±0.85^b	32.20±0.71^de	25.90±0.42^a	12.00±0.28^abc	4.40±1.41^a	23.30±1.33^ab	2.77±0.04^a	88.30±4.95^a	25.97±7.06^a
	1	29.40±1.13^b	40.30±4.81^e	22.25±1.20^a	6.20±2.26^a	1.87±2.64^a	18.43±2.79^a	2.47±0.44^a	86.00±22.63	22.68±3.27^a
Note：(1) All values are mean values of triplicate determinations±standard deviations； (2) Values sharing the same uppercase letter within a line are not significantly different(P＜0.05); (3) Mean:De Brouckere diameter；d_span:Measurement of the width of size distribution, the narrower the distribution, the smaller the d_span is; C_V:Volumetric concentration; D_S:Swelling degree，D_S=(C_V-C_{V Native})/C_{V Native}.

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表 2 不同粉水比的糯玉米和木薯淀粉在600 MPa HHP处理后的X射线衍射参数

Table 2. X-ray powder diffraction parameters for 600MPa HHP modified waxy maize and tapioca starch with different stach-water ratios

Material	Stach-water ratio	Half peak height				Peak area	Total area	Relative crystallinity/ (%)
Material	Stach-water ratio	15.0°	17.2°	17.8°	22.9°	Peak area	Total area	Relative crystallinity/ (%)
Waxy maize	1/10	2 293	2 996	3 232	2 307	0.33	20 106	0.00±0.00^a
	3/10	1 511	835	2 067	841	7 247	27 937	14.39±0.12^b
	5/10	1 735	2 182	2 042	2 351	340 735	990 797	34.39±0.08^d
	7/10	1 951	2 936	2 020	2 411	215 566	859 177	25.09±0.03^c
	1	2 039	2 429	2 017	2 406	274 046	1 045 979	26.20±0.04^d

Material	Starch-water ratio	Half peak height				Peak area	Total area	Relative crystallinity/ (%)
Material	Starch-water ratio	15.3°	17.2°		17.8°	Peak area	Total area	Relative crystallinity/ (%)
Tapioca starch	1/10	423.5	1 019		1 262	17.12	400 624	0.00±0.00^a
	3/10	847.5	1 817		775	115	877 436	0.01±0.15^a
	5/10	258	397		74	7 728	39 618	0.00±0.77^a
	7/10	1 992	2 373		1 837	270 048	580 312	40.54±0.08^b
	1	1 860	2 208		1 741	292 510	615 941	47.49±0.01^c
Note:The relative crystallinity values were triplicate determinations±standard deviations.

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