超高压处理对槟榔芋淀粉理化性质的影响

以槟榔芋淀粉为原料,采用超高压技术对淀粉进行改性处理,研究不同压力处理对其理化性质的影响.结果表明:随着压力的增大,槟榔芋淀粉的溶解度、膨胀度呈先减小后增大的趋势,但是均显著低于原淀粉；超高压处理可以显著增大槟榔芋淀粉的透光率；经200 MPa压力处理后,其冻融稳定性有明显改善.经300 MPa压力处理后,槟榔芋淀粉凝胶的硬度、咀嚼性和胶黏性都显著增加,但弹性和凝聚性变化不显著.RVA测定结果表明:淀粉糊的峰值黏度随处理压力的增大而显著增大；改性后槟榔芋淀粉的崩解值略高于原淀粉,而回生值变化不显著；200 MPa压力处理可降低槟榔芋淀粉的糊化温度.研究表明,一定程度的高压处理可以达到改善槟榔芋淀粉理化性质的目的.

Effects of Ultra High Pressure Treatment on the Physicochemical Characteristics of Areca Taro Starch

In this paper, the influence of different pressure treatment on the physicochemical properties of Areca taro starch which was modified by ultra high pressure (UHP) were investigated. The result showed that the solubility, swelling of the modified starch were decreased at first and then increased with the increase of pressure. But the solubility and swelling of the modified starch remained significantly lower than the native starch. The light transmittance increased significantly after the ultra high pressure treatment. And the free-thawing ability was improved under 200 MPa obviously. There were no significant changes in the springiness and cohesiveness. But the hardness, gumminess and chewiness of the modified starch were increased under 300 MPa obviously. Gelatinization characteristics of modified starch were measured by RVA. The result showed that the peak viscosity of the modified starch was significantly increased with the increase of pressure. And the breakdown of the modified starch was induced increasing slightly. There were no obvious changes in the value of setback. The 200 MPa pressure treatment could significantly reduce the gelatinization temperature. It indicated that the physicochemical properties of Areca taro starch could improved under certain pressure treatment.