甘薯淀粉磷酸单酯的性能及对蛋糕品质影响的研究

对甘薯淀粉磷酸单酯的特性研究表明：甘薯淀粉经酯化后，粘度、持水性、持气泡性和糊的透明度都增大，糊化温度降低，冻融稳定性明显增强。将甘薯淀粉磷酸单酯应用于蛋糕生产中，可明显地改善蛋糕的品质。     

肉桂醛聚乳酸膜性能的研究

以聚乳酸、肉桂醛-β-环糊精包合物和马铃薯淀粉为原料制备了肉桂醛聚乳酸膜,并应用于蛋糕包装中研究了该膜的抗菌性和持水能力。结果表明,在环境温度为25℃和相对湿度50%的条件下,膜的抗菌效果与包合物的添加量呈正相关;当包合物的添加量一定时,膜的持水性能与马铃薯淀粉含量呈正相关。肉桂醛聚乳酸膜具有抗菌性和持水能力,能有效抑制蛋糕霉菌生长,延长了蛋糕的货架期。     

Physico-Chemical Properties of Defatted Heat-Moisture Treated Starches

Physico-chemical properties of wheat- and potato starch, defatted before or after heat-moisture treatment, were compared with those of untreated starches. Effects on waterbinding capacity, swelling power, solubility, enzyme susceptibility, gelatinization temperature range, viscograph consistency and on functional properties such as cake baking performance and thickening power are reported. X-ray diffraction patterns of samples defatted before heating appeared slightly sharper than those of non-defatted, then heat-moisture treated samples. Defatting of wheat starch combined with heat-moisture treatment caused less reduction in relative crystallinity than heat-moisture treatment alone, enzyme susceptibility was reduced, viscograph consistencies increased and cake baking performance and thickening power of the starches improved. Defatting of potato starch combined with heat treatment had some positive effects on enzyme susceptibility, solubility and thickening power.     

常用淀粉对甘薯粉糊化特性的影响

利用Brabender粘度仪考察了几种常用淀粉对甘薯粉糊化特性的影响，认为马铃薯、甘薯淀粉使甘薯粉糊化温度降低，玉米、木薯淀粉则使其升高；甘薯、玉米淀粉使甘薯粉糊化时间延长。添加各种淀粉均可使甘薯粉的峰谷粘度提高；马铃薯、玉米淀粉还可大幅度提高其峰值粘度。但马铃薯淀粉粘度破损值大，玉米淀粉破损值小、峰谷粘度高。     

超高压对马铃薯淀粉糊化作用的研究

采用偏光显微镜对超高压处理后的马铃薯淀粉偏光十字进行了观察,结果表明5%的马铃薯淀粉乳液在300、400、500 MPa下处理5 min后,马铃薯淀粉的偏光十字没有消失,在600 MPa下,少数淀粉颗粒的偏光十字开始消失,在700 MPa的超高压下处理5 min后,偏光十字全部消失,说明马铃薯淀粉糊化压力在600～700 MPa.     

可食性淀粉包装膜的研制

可食性淀粉包装膜以玉米淀粉、马铃薯淀粉为主料．辅以可食性添加剂而成的食用薄膜,用于糖果、果脯、蜜饯、糕点的内包装．产品的抗机械拉力、韧性、透明度和速溶性都优于目前食品厂使用的糯米纸．而产品原材料成本却低于糯米纸．     

Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch

A recently designed “industry-scale microfluidizer” (ISM) was applied to treat potato starch, then the structural and physicochemical properties of potato starch treated at different ISM pressure (30, 60, 90, and 120 MPa) were investigated. As ISM pressure increased, starch granule size was firstly increased, and subsequently declined at 120 MPa. A remarkable destruction of starch granules was observed, and all the large granules disintegrated into irregular block-like structures after treatment at 120 MPa. Both crystalline and short-range ordered structure were progressively disrupted with the increase of pressure. The structural destruction was attributed to starch gelatinization, which depended on ISM pressure. ISM treatment could arbitrarily adjust pasting viscosity and increase setback value of potato starch. Moreover, moduli and mechanical rigidity of starch pastes were enhanced by ISM treatment. These results implied that ISM treatment could be a potential choice to modify starch containing large granules at an industrial level.Industrial relevanceMicrofluidization was an available physical technique to improve functional properties of starch. However, it was difficult for conventional microfluidizer to treat starch containing big granule sizes both in laboratory and industrial scale owing to the drawbacks of devices. A recently designed “industry-scale microfluidizer” (ISM) in our laboratory could be applied to treat potato starch containing large granules. This preliminary study gave important indications that the practical industrial applications of potato starch could be widen by safe and simple microfludization technology, and ISM may be used for processing whole grains flour to obtain nutritional products.     

微波对马铃薯淀粉性质的影响

研究微波辐射前后马铃薯淀粉物化性质的变化。采用微波对30%水分含量的马铃薯淀粉进行处理。结果表明:微波淀粉颗粒表面出现凹坑,降低了膨胀度和溶解度、冻溶稳定性。主要X-射线衍射峰的强度增大,晶型由B型转为A型,马铃薯淀粉经处理后糊化起始温度升高、粘度降低,粘度曲线由A型变为C型。试验表:在淀粉颗粒内无定形区和结晶区的直链淀粉与直链淀粉、直链淀粉与支链淀粉发生交互作用,微波处理使淀粉分子发生一定程度的降解。     

响应面试验优化超高压制备马铃薯淀粉草鱼鱼糜制品工艺

以草鱼为原料,研究超高压压力、保压时间和马铃薯淀粉含量3 个因素对草鱼鱼糜制品凝胶特性的影响,并应用响应面法对其进行优化。结果表明：超高压处理可明显提高鱼肉肠的凝胶特性,300 MPa条件下样品的凝胶强度最高;白度和持水性均随压力的升高逐渐变大。保压时间10 min以上时,鱼肉肠的凝胶特性无明显变化。添加马铃薯淀粉可明显提高鱼肉肠样品的凝胶强度,其中含量为8%时凝胶强度最大;鱼肉肠的质构特性在马铃薯淀粉含量为4%以上时可得到显著改善。在单因素试验的基础上,通过响应面法优化得出草鱼鱼糜制品超高压处理的最优工艺为压力340 MPa、保压时间12 min、马铃薯淀粉含量8%,在此条件下,草鱼鱼糜制品的凝胶强度为（421.07±19.13）g?cm。     

米发糕蒸煮工艺对大米淀粉颗粒特性的影响研究

探讨蒸煮工艺对大米淀粉颗粒特性的影响,为米发糕的工业化生产提供科学依据。应用扫描电子显微镜(SEM)、X- 射线衍射和差示扫描量热仪(DSC)对米发糕进行了分析测试。随着压热的不断增大,淀粉的颗粒形貌逐渐崩溃,特征衍射峰逐渐变弱并消失,结晶度也逐渐降低,吸热焓变小。当压力达到0.2MPa 时,其结晶区域完全消失。蒸煮工艺对大米淀粉颗粒形貌影响较大,压热处理会破化大米淀粉的结构。     

Unique Physico-chemical Properties of Sal (Shorea robusta) Starch

Starch from sal seeds cake was isolated, bleached and purified. Scanning electron microscopy of the starch showed round to oval shaped granules of the size 3.5 to 12.3 μm. The starch has more nitrogen, phosphorus, lipids, amylose and water binding capacity in comparison to the other starches of forest origin. Despite its low and seemingly restricted swelling, the sal starch is much more soluble at any particular degree of swelling. Paste viscosity curve showed no drop in viscosity after full gelatinisation had taken place, i. e. the paste is stable on continued cooking.     

不同来源的淀粉制备淀粉磷酸单酯的性能及应用

本文比较了马铃薯淀粉、蜡质玉米淀粉、木薯淀粉、小麦淀粉及经磷酸化后产品的物理性能，着重研究了其粘度及糖、盐对其粘度的影响并比较了磷酸化对糊的透明度、冻融稳定性及其对发泡体系的影响，结果表明不同淀粉制得的淀粉磷酸单酯的性能有很大差别。在蛋糕中的应用试验表明，在蛋糕中添加淀粉磷酸单酯可以增加比容并延长其货架寿命。     

Monitoring and modelling of starch cake washing

This study describes the washing of starch filter cakes in a filter press, and shows an easy, simple and reliable method for the prediction of starch cake washing. The specific properties of starch particles that affect the filtration behaviour are introduced, as well as the starch pressure filtration process cycle, the monitoring of the cake washing process in a filter press, the sampling of the filter cake, and the modelling of the washing process. The monitoring of the washing process for industrial‐scale cake washing operations is quite difficult, and a prediction of the result is needed. The use of the simple model in predicting the washing process is for the purpose of making the washing process easier. The results obtained show that the starch cake washing can be effectively carried out in a filter press and the behaviour of the starch cake during washing can be interpreted with the washing models if the filtration properties of that starch are known.     

超高压处理对脱脂马铃薯淀粉结晶结构的影响

3%、5%和9%(w/v)的脱脂马铃薯淀粉悬浮液在700MPa压力下处理5min,5%(w/v)的脱脂马铃薯淀粉悬浮液分别在600、650、700、750MPa压力下处理5min,随后采用偏光显微镜和X-射线衍射仪研究淀粉结晶结构的变化。结果表明:700MPa压力下,淀粉浓度越低,其偏光十字消失越明显,结晶度降低越多;淀粉乳浓度为5%(w/v)时,随着压力的增大,其偏光十字逐渐消失,淀粉的特征衍射峰逐渐变弱至消失,结晶程度降低,当压力达到750MPa时,其结晶区域完全消失,淀粉最终由多晶态转变为非晶态。     

Gewinnung von Kartoffelstärke unter Verwendung des Abwassers als Düngemittel

Extraction of Potato Starch Utilizing Wastewater as Fertilizer . In Sweden the method of washing out the starch from the potato rasp with the undiluted fruit juice of the potato has been developed to higher yields of undiluted fruit juice. By concentration on a specially constructed vacuum filter followed by adding of water to the filter cake, the remaining fruit juice can be forced out, so that only about 0.03% N is left in the starch after filtration. This means that from the fruit juice of the potato about 20% remain in the pulp and about 78% in the fruit juice. The fruit juice is spread by vehicles in portions of 2.5–3 mm, what corresponds to about 100 kg N and 150 kg potassium/ha. The required area is about 130 ha/1000t of commercial starch. It was possible to reduce the amount of wash water to 50–100l/t of potatoes by recycling.     

提取紫薯淀粉的副产物对SHR 血压的影响

以紫薯为原料,12 周龄雄性原发性高血压大鼠(SHR)和Wistar 大鼠为受试动物,研究紫薯全粉、滤渣、淀粉、水溶性提取物的降血压作用。上述分别以低、中、高3 个剂量(0.1、1、5g/ kg bw)灌胃SHR 大鼠和Wistar大鼠,观察对大鼠血压的影响。结果表明：在所选定的灌胃剂量范围内紫薯各成分对正常大鼠(Wistar 大鼠)血压无影响。除淀粉外,其他各成分对SHR 大鼠的血压均具有显著降低的作用,其中以水溶性提取物作用最为明显,灌胃后,低剂量组在1h 时达到最低值,下降了 20.83mmHg,中剂量组在2h 时达到最低值,下降了23.50mmHg,高剂量组在4h 时达到最低值,下降了24.48mmHg,然后血压开始慢慢回升,在8h 时基本恢复到灌胃前的水平。提取紫薯淀粉后的副产物均有明显降血压作用。     

水分含量对马铃薯淀粉凝胶体系脂肪吸收的影响

以马铃薯淀粉为原材料,与水进行模拟,在180 ℃条件下对马铃薯淀粉凝胶样品进行常压油炸,研究油炸样品中总油脂含量,以及各部分油脂含量的分布情况。结果表明：随着水分含量的增加,马铃薯淀粉凝胶体系油炸样品的总油脂含量、表面油脂含量和表面渗透油脂含量呈逐渐增加的趋势。随着油炸时间的延长,马铃薯淀粉凝胶体系油炸样品的总油脂含量和组织结构油脂含量呈逐渐增加的趋势,表面渗透油脂含量呈逐渐降低的趋势。随着水分含量的增加,表面渗透油脂含量在油炸样品总油脂含量中占据最大部分,其次是组织结构油脂含量,最少的是表面油脂含量。不同部分油脂含量的变化呈现一定的规律性,但变化幅度有一定的差异。     

Comparison of pressure treatment and heat treatment of skim milk with added starch on subsequent acid gelation of milk

Skim milk with added starch (waxy rice starch or potato starch at levels of 0-1.5 g/100 g) was either pressure-treated (500 MPa, 20 °C, 30 min) or heat-treated (80 °C, 30 min) and subsequently acidified (using glucono-δ-lactone) to form acid milk gels. In the second part of the study, the pH of the skim milk samples was adjusted from the natural condition (pH 6.64) to pH 6.5, 6.6 or 6.9 before the pressure or heat treatment and re-adjusted back to pH 6.64 after the respective treatment. The rheological properties of the samples during acidification and of the final acid gels were studied. The storage modulus, G′, of the final acid milk gels increased as more waxy rice starch was added to milk before pressure or heat treatment. However, acid milk gels made from pressure-treated milk with added potato starch did not show significant changes in the G′ of the final acid gels whereas those made from the heat-treated counterparts showed a marked increase in the final G′ as the potato starch level increased. Waxy rice starch was gelatinised in milk by both pressure treatment and heat treatment whereas potato starch was gelatinised by heat treatment only. Increasing the pH of milk before pressure or heat treatment increased the final G′ of the acid milk gel produced on subsequent acidification of the milk and the final G′ was increased further by the addition of waxy rice starch before the pressure or heat treatment.     

两歧双歧杆菌1.1852的工业化发酵工艺

通过优化获得适合双歧杆菌工业化生产的,成本低廉的工艺条件。通过单因素试验,从番茄汁、低聚果糖、废糖蜜、马铃薯淀粉、玉米浆、豆饼粉6个因素中选出较优因素,并通过L9(3)4正交试验确定双歧杆菌发酵培养基的适宜配方及适宜发酵条件。结果表明:适宜的发酵培养基组成为番茄汁80ml/L、低聚果糖15g/L、废糖蜜20ml/L、玉米浆110mL/L、0.1%刃天青1mL/L、吐温-801mL/L、盐溶液40mL/L及L-半胱氨酸盐酸0.5g/L;适宜的培养条件为温度40℃、起始pH6.8、接种量3%,发酵时间32h。优化得到的培养基成本较低,发酵条件简单易控,适合双歧杆菌工业化生产。     

Rheological,Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch

In this study the effect of resistant starch (RS) addition on gluten‐free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten‐free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS.