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。

The Effect of Ultra High Pressure Processing on Crystal Structure of Defatted Potato Starch

Defatted potato starch suspensions of 3%,5% and 9%(w/v) concentration were subjected to high pressure treatment at 700MPa for 5min,and defatted potato starch suspensions of 5%(w/v) were subjected to high pressure treatment for 5 min at 600MPa,650MPa,700MPa,750MPa respectively.Optical microscopy and X-ray diffraction were used to monitor the crystal structure of starch.Results show that after 700MPa pressure treatment,for lower starch suspension concentration,the polarization cross of starch granules disappears more obviously,and more crystalline indices decrease.For the defatted starch suspension of 5%(w/v),as the pressure increases,the polarization cross disappears,the characteristic diffraction peaks of the starch samples wear off and the crystalline indices decrease from polycrystalline to amorphous state under 750MPa pressure.