摘要
本研究通过偏光显微镜、扫描电子显微镜、热台显微镜、X射线衍射、差示扫描量热分析、傅里叶变换红外光谱分析等手段,研究原脱胚玉米、挤压脱胚玉米和添加耐高温α-淀粉酶挤压脱胚玉米的淀粉结构及性质变化,并探究其相互关系,揭示挤压剪切活化对脱胚玉米的淀粉颗粒机械力化学效应。研究表明:与原脱胚玉米和挤压脱胚玉米相比较,挤压处理对添加耐高温α-淀粉酶脱胚玉米的淀粉结构及性质产生显著影响,酶解力和糊化度增大,碘蓝值、直链淀粉含量减小。添加耐高温α-淀粉酶挤压脱胚玉米淀粉颗粒形貌破坏,偏光十字破坏,结晶度变小;升温糊化过程中,焓变降低;挤压使淀粉颗粒的结晶结构破坏,淀粉颗粒发生聚集,破损淀粉颗粒易糊化和裂解。
In this study,the structural properties of degerminated corn starch modified by enzymatic extrusion,such as crystallinity and morphological structure,were analyzed by X-ray diffraction,polarizing microscope,scanning electron microscope,hot-stage microscope,differential scanning calorimetry and Fourier transform infrared spectroscopy.The physicochemical properties of native,extruded and enzymatic extruded degerminated corn starch,including enzymatic hydrolysis,iodine blue value,gelatinization degree and amylose content,were studied by using various techniques such as differential scanning calorimetry and Fourier transform infrared spectroscopy.Extrusion and enzymatic extrusion had great influence on starch structure and properties.Enzymatic extrusion could increase the efficiency of enzymatic hydrolysis and the degree of gelatinization degerminated corn,and decrease iodine blue value and amylase content.The morphology and birefringence of enzymatic extruded degeminated corn starch granules was partially destroyed and aggregation of starch granules was observed.The enthalpy change of gelatinization was reduced.The crystal structure of starch granules was destroyed,along with a significant decrease in the degree of crystallinity.The broken starch granules were susceptible to gelatinization and decomposition.
作者
马成业
范玉艳
于双双
张东亮
MA Chengye;FAN Yuyan;YU Shuangshuang;ZHANG Dongliang(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255091,China;Key Laboratory of Shandong Provincial Universities for Technologies in Functional Agricultural Products,Zibo 255091,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第15期31-37,共7页
Food Science
基金
国家自然科学基金面上项目(31471676)
"十三五"国家重点研发计划重点专项(2016YFD040130301)
关键词
淀粉
挤压
脱胚玉米
结构
理化特性
starch
extrusion
degerminated corn
structure
physicochemical properties
