木薯淀粉与木薯变性淀粉鱼糜加工性质的比较

摘要：本研究比较了木薯淀粉、木薯醋酸酯交联淀粉和木薯磷酸酯交联淀粉对鱼糜加工性质的影响,并测定了二种木薯醋酸酯交联淀粉、二种木薯磷酸酯交联淀粉以及木薯淀粉和鱼糜加工相关的冻融稳定性、透光率、溶解性、膨润度和凝沉性等特性。并将木薯淀粉和四种变性淀粉分别添加到鱼糜中,测定鱼糜冻融过程中的持水性、白度以及凝胶强度等品质特性。结果表明：木薯变性淀粉因引入了磷酸基、羧甲基等亲水性基团,在透光率、冻融稳定性、溶解性和凝沉性等性质方面较木薯淀粉均有提高,添加木薯变性淀粉所得到的鱼糜制品白度、持水性和凝胶强度分别增加了17.7%、10.2%、77.7%。木薯变性淀粉较木薯淀粉更适合用于加工鱼糜。     

交联作用对合成交联羟丙基木薯淀粉的影响

以合成的羟丙基木薯淀粉为原料，三偏磷酸钠为交联剂研究了交联作用对合成交联羟丙基木薯淀粉的影响，并探究了羟丙基木薯淀粉黏度与取代度、交联羟丙基木薯淀粉黏度与交联度之间的关系。     

Mechanical and water vapor barrier properties of tapioca starch/decolorized hsian-tsao leaf gum films in the presence of plasticizer

The objectives of this research were to examine the mechanical and water vapor barrier properties of the starch/decolorized hsian-tsao leaf gum (dHG) films as a function of dHG and glycerol concentration. Edible film-forming solutions were prepared by mixing tapioca starch with dHG at different starch/dHG ratios to make a total solid content of 2%. In total, 15–40% glycerol was then added based on the dry film matter. Starch/dHG films were obtained by casting. It was found that the puncture strength, tensile strength, and modulus as well as the inverse of relaxation coefficient of starch/dHG films pronouncedly increased with increasing dHG, accompanied with a decreasing tendency in puncture deformation and tensile strain at break. Such results implied that starch interacted with dHG synergistically, resulting in the formation of a new network to improve the mechanical properties of tapioca starch/dHG films. Mechanical strengths of starch/dHG films decreased and water vapor permeability (WVP) at 75% RH increased with increasing glycerol concentration. However, the plasticizing effect of glycerol became less significant at high dHG concentration, particularly for the puncture deformation and tensile strain at break of the films. Water sorption isotherm results indicated that significant water sorption would only occur at high water activity (about 0.75), and generally became more pronounced with increasing glycerol and dHG concentration, but to a lesser extent for the latter. Dynamic mechanical analysis revealed that the major glass transition of starch/dHG films occurred at about −50 °C.     

Effect of surfactants on water barrier and physical properties of tapioca starch/decolorized hsian-tsao leaf gum films

The objective of this research is to enhance the water barrier properties of tapioca starch/dHG edible films by incorporating sucrose ester surfactants with different HLB values. The moisture sorption isotherms, mechanical properties, microstructure and optical character of the resulting films were examined as well. It was found that the water barrier property of starch/dHG films is promoted significantly by surfactants, alongside a decreasing tendency in tensile strength and tensile strain at break. Scanning electron micrographs of the starch/dHG/surfactant composite films revealed the folded (multi-layer) microstructure in contrast to the homogeneous matrix of the control films. Starch/dHG/surfactant composite films show low opacity values. With increasing HLB value of the surfactant, the water vapor permeability and tensile strength of starch/dHG/surfactant composite films decrease. Moreover, the water vapor permeability, tensile strength, strain at break, and equilibrium moisture content of starch/dHG/surfactant composite films decrease when the surfactant content is increased, accompanied by an increasing tendency in opacity value. On the other hand, starch/dHG composite film with an emulsion of surfactant and beeswax shows a lower mechanical strength and significantly higher opacity value with less improvement in water vapor permeability.     

黄原胶对木薯阴阳离子淀粉糊性质的影响

本文采用Brabender黏度计和哈克流变仪研究了黄原胶对木薯阴、阳离子淀粉糊黏度、冻融稳定性及流变学性质的影响。结果表明:黄原胶使木薯阴、阳离子淀粉糊的峰值黏度和崩解值均显著增加,但其起始糊化温度有所降低;添加黄原胶后,阳离子淀粉的析水率有了一定程度的提高,冻融稳定性减弱,而阴离子淀粉的析水率下降;黄原胶的加入使两种变性淀粉凝胶的tanα值降低,储能模量(G’)增大,这使得木薯阴阳离子淀粉凝胶向趋于固性的方向发展。      

Influence of xyloglucan on gelatinization and retrogradation of tapioca starch

Dynamic and steady shear rheometry and differential scanning calorimetry (DSC) were used to investigate effects of xyloglucan (XG) on gelatinization and retrogradation of tapioca starch (TS). The viscosity of TS/XG pastes immediately after gelatinization increased with increasing XG content at the total polysaccharide concentration of 3.5%. Gelatinized TS alone showed pseudoplastic flow at low shear rates and dilatant behavior at higher shear rates (about >1 s⁻¹), while mixtures with XG did not show dilatancy. Mechanical spectra of TS pastes containing XG were more liquid-like than those of TS pastes without XG. XG provides shear stability to the TS during storage. Increases in dynamic moduli during storage at 5 °C were suppressed in the presence of XG. In contrast, the retrogradation ratio determined based on DSC increased more rapidly in the presence of XG. These results suggest that XG forms a continuous liquid phase in a mixture to impart better mechanical stability during storage but to accelerate re-ordering of starch polysaccharides by effectively reducing the amount of water available for starch.     

High pressure-induced tapioca starch gels: physico-chemical characterization and stability

Gelatinization of tapioca starch (25% dry basis) was induced by high hydrostatic pressure processing (HPP) at 600 MPa under different time and temperature regimes (30 °C for 10, 20 and 30 min; 50 °C for 10 min; 80 °C for 10 min). Textural, thermal and structural properties of the gels were studied and their stability was evaluated after 28 days of refrigerated (4 °C) and frozen (−18 °C) storage. Thermally induced gels (90 ± 1 °C, 20 min, gel-T) were used as controls. HPP resulted in the formation of harder gels than thermal processing (more significantly at lower processing temperatures) partially preserving the granular structure of the native starch. Longer HPP treatments caused only a slight decrease in hardness that was significant only at longer processing times (30 min). DSC thermograms of high pressure-induced samples showed a more asymmetrical ice-melting peak than that of thermally induced gels. Asymmetry of the peak of HP treated samples was more pronounced in samples processed at lower than at higher temperature. A different starch–water and/or starch/starch interaction may be hypothesized. During storage, all samples became stiffer and the amylopectin recrystallization increased, more extensively in thermally induced than in HPP samples where a stronger starch–starch and/or starch/water interactions may have hindered the recrystallization process.     

海藻酸钠对木薯淀粉糊性质影响

该研究从糊化过程、膨胀度、溶解度、动态粘弹性几个方面探讨海藻酸钠对木薯淀粉糊性质影响。Brabender结果显示,添加海藻酸钠后,起始糊化温度降低,峰值粘度和崩解值升高;海藻酸钠存在促进膨胀度增加,降低溶解度;动态粘弹性结果表明,添加海藻酸钠使储能模量(G')和tanδ增高。     

高速射流对木薯淀粉结构和性能的影响

以粒度分析、扫描电子显微镜(SEM)、X-射线衍射(XRD)、扫描示差量热(DSC)为分析手段,研究了木薯淀粉经不同压力(60、100、140、180、220 MPa)高速射流处理2次对木薯淀粉的粒度、微观结构、冻融稳定性、溶解性及DSC曲线的影响。结果表明:木薯淀粉经高速射流处理后,颗粒结构被严重破坏,发生部分糊化,粒度显著增加,溶解性提高,但冻融稳定性下降;高速射流处理并不改变木薯淀粉的晶形,但其结晶度降低。     

高交联木薯淀粉非糊化特征研究

研究了以三偏磷酸钠为交联剂制备非糊化的高交联木薯淀粉的方法,测定了反应的取代度和布拉班德粘度曲线,提出高交联木薯淀粉与原淀粉颗粒不同,在沸水中只发生轻微溶胀,呈非糊化颗粒态。     

Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum

Rheological properties of the film-forming solutions of tapioca starch/decolorized hsian-tsao leaf gum (dHG) as well as the structural properties and viscoelasticity of the resulting films were characterized as a function of dHG and glycerol concentrations. As compared to film-forming solutions with tapioca starch alone, the apparent viscosity, storage modulus and loss modulus of starch/dHG film-forming solutions increased, and tan δ decreased with increasing dHG. After casting of the film-forming solutions, all starch/dHG films showed relatively low opacity values. SEM and X-ray diffraction analysis revealed that all starch/dHG films exhibited homogeneous and highly amorphous structure. The extensional creep compliance of starch/dHG films increased with increasing glycerol concentration, implying weaker mechanical strength and higher mobility of polymer chains by the plasticizing effect of glycerol. However, addition of dHG pronouncedly increased the mechanical and elastic properties of tapioca starch films as evidenced by a decrease in extensional creep compliance and retardation time. Such results implied that dHG may possibly modify the network structure of tapioca starch film.     

淀粉结构对其性能的影响及淀粉性能的调控

淀粉是自然界中仅次于纤维素的第二大生物质, 是碳水化合物在自然界中贮藏的主要形式之一。淀粉既是人类的主要能量来源, 也是一种重要的可再生资源, 被广泛应用在食品、造纸、纺织、精细化工和医药等领域。但是, 原淀粉结构的局限性, 限制了其应用范围和效果。因此, 本文首先综述了淀粉分子结构和颗粒结构对其性能的影响。其次, 阐述了通过淀粉的生物合成、淀粉结构修饰以及纤维素合成淀粉等手段改变淀粉结构, 从而达到调控淀粉性能的目的的方法, 以期为之后的深入研究提供参考。     

羟丙基交联木薯淀粉对籼米淀粉老化特性的影响

以籼米淀粉为原料,考察添加不同比例的羟丙基交联木薯淀粉（HP-CLTS）,对籼米淀粉粘度特性以及样品糊化后贮藏过程中持水力、质构特性、外貌形态和红外光谱的影响,发现随HP-CLTS添加量增加,籼米淀粉糊化温度、衰减值逐渐降低,而峰值粘度、热糊粘度、崩解值、终值粘度呈升高趋势。样品贮存过程中持水力增强而凝胶硬度显著下降（p<0.05）;添加HP-CLTS后混合淀粉糊化凝胶4℃老化7d的冻干样品,扫描电镜观察显示添加HP-CLTS的淀粉凝胶具有比纯籼米淀粉更疏松多孔的网络空腔结构,从微观结构上证明了HP-CLTS具有高的持水能力,能老化过程中凝胶水分损失;凝胶傅里叶红外光谱显示随HP-CLTS添加量增加1047cm-1处吸收峰减弱,而1022cm-1处的峰强度增强,说明HP-CLTS能够抑制籼米淀粉老化结晶。结果表明添加一定量HP-CLTS能有效抑制籼米淀粉老化。      

疣柄魔芋淀粉理化及功能性质研究

为了探索一种新的淀粉资源,对疣柄魔芋淀粉的性质进行了研究。通过电子显微镜、激光粒度分析、X-衍射分析、红外光谱分析等分析手段,并以玉米淀粉和木薯淀粉进为比较,结果显示:疣柄魔芋淀粉淀粉颗粒呈多面体形,棱角较尖锐突出;其粒径小于木薯淀粉和玉米淀粉;结晶型为A-型,相对结晶度为37.4%;红外光谱吸收峰、吸收强度与木薯淀粉和玉米淀粉基本相同;凝胶强度、糊化起始温度和糊化热焓高于木薯淀粉和玉米淀粉;且其抗酶解性优于木薯淀粉和玉米淀粉。因此,疣柄魔芋淀粉是一种潜在的可被开发为抗性淀粉的新资源淀粉。     

三氯氧磷交联淀粉生物降解过程中形貌和结晶结构的变化

利用扫描电子显微技术和多功能偏光显微技术系统研究三氯氧磷交联淀粉在生物降解过程中的颗粒形貌和结晶结构变化情况.结果表明：随着交联度的增大,颗粒被微生物破坏的程度变小.经三氯氧磷高交联后的木薯淀粉在微生物降解过程中颗粒的偏光十字变化不明显,表明一定程度的三氯氧磷交联会抑制微生物对淀粉颗粒的作用.     

不同加工方式对藜麦淀粉结构与功能特性的影响

为探究藜麦加工方式对其淀粉结构与功能特性的影响,研究采用蒸制和萌发处理藜麦籽粒及挤压膨化处理藜麦全粉,对不同处理后的藜麦进行淀粉提取与特性分析.结果表明:蒸制、萌发和挤压膨化处理藜麦后,其淀粉出现不同程度损伤,损伤程度依次为挤压膨化＞蒸制组＞萌发组;淀粉粒径增大,但其晶型和表面基团未改变;蒸制和萌发组淀粉结晶度提高,挤...     

超微粉碎对木薯淀粉老化特性的影响

本文以扫描电子显微镜(SEM)、直链以及支链淀粉含量、快速粘度分析仪(RVA),凝沉性、冻融稳定性及碘结合能力为分析手段,研究木薯淀粉经过不同时间(0、15、30、45、60 min)超微粉碎处理后的老化特性变化。结果表明:经过不同时间超微粉碎处理后,木薯淀粉表面结构破坏,颗粒团聚,直链淀粉含量增加,支链淀粉含量降低;木薯淀粉糊液回复值显著降低,且处理时间超过30 min后,下降趋势变缓,这说明不同时间超微粉碎处理对淀粉的短期老化有抑制作用。然而,随着超微粉碎处理时间的增加,木薯淀粉冻融稳定性降低、凝沉性增加、碘结合能力增强,这表明超微粉碎处理对木薯淀粉的长期老化有一定的促进作用。      

Effect of damaged starch on the rheological properties of wheat starch suspensions

The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics.