电场处理对大米淀粉理化性质的影响

利用脉冲电场对大米淀粉进行预处理,研究不同电场强度和不同有效处理时间对淀粉颗粒结构特征和理化性质的影响。通过扫描电镜(SEM)发现,淀粉颗粒表面受电场影响遭到破坏。傅里叶变换红外光谱(FTIR)和X射线衍射(XRD)表征结果表明脉冲电场处理大米淀粉不会引入新的官能团,在本实验条件下也不会改变淀粉的晶型结构,是一种物理改性的处理手段。经脉冲电场处理后,大米淀粉糊的透明度由6.2%提高到32.4%,冻融析水率由58.31%降低到22.53%,此外凝沉性和冻融稳定性均有所改善。

Effects of Pulsed Electric Field Treatment on the Physico-chemical Properties of Rice Starch

The pulsed electric field was used to pretreat rice starch, and the effects of pulsed electric field on the structural characteristics and physicochemical properties of starch granules were studied from two aspects: different electric field strengths and different effective treatment times. Scanning electron microscopy (SEM) revealed that the surface of the starch particles was damaged by the electric field. Infrared (FTIR) characterization and X-ray diffraction (XRD) characterization results indicated that the new functional groups was not introduced into rice starch, and the crystalline structure of starch was also not altered after pulsed electric field treatment. The pulsed electric field treatment of rice starch is a physical modification treatment. After the pulsed electric field treatment, the transparency of the rice starch paste was increased from 6.2% to 32.4%, the freeze-thaw precipitation rate decreased from 58.31% to 22.53%, and the retrogradation and freeze-thaw stability also were improved.