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中国精品科技期刊2020
董久晨,赵康云,陈小爱,等. 三种传统热加工方式对木薯理化特性及结构的影响[J]. 食品工业科技,2024,45(19):25−31. doi: 10.13386/j.issn1002-0306.2023090191.
引用本文: 董久晨,赵康云,陈小爱,等. 三种传统热加工方式对木薯理化特性及结构的影响[J]. 食品工业科技,2024,45(19):25−31. doi: 10.13386/j.issn1002-0306.2023090191.
DONG Jiuchen, ZHAO Kangyun, CHEN Xiaoai, et al. Effects of Three Traditional Heat Processing Methods on the Physicochemical Properties and Structure of Cassava[J]. Science and Technology of Food Industry, 2024, 45(19): 25−31. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090191.
Citation: DONG Jiuchen, ZHAO Kangyun, CHEN Xiaoai, et al. Effects of Three Traditional Heat Processing Methods on the Physicochemical Properties and Structure of Cassava[J]. Science and Technology of Food Industry, 2024, 45(19): 25−31. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090191.

三种传统热加工方式对木薯理化特性及结构的影响

Effects of Three Traditional Heat Processing Methods on the Physicochemical Properties and Structure of Cassava

  • 摘要: 木薯(Manihot esculenta Crantz)是世界三大薯类作物之一,木薯的食用需经过热加工过程,而热加工对木薯理化及结构特性的影响尚不明确。本文采用三种传统热加工方式(水煮、汽蒸、油炸)对木薯进行热处理,通过扫描电子显微镜、傅里叶变换红外光谱仪、X 射线衍射仪、差示扫描量热仪等表征手段对三种热加工后木薯的理化性质(化学组成、糊化特性、热特性)和结构变化(微观结构、长程有序性、短程有序性)进行比较。结果表明热处理后,木薯的总淀粉含量均显著降低,直链淀粉含量显著增加(P<0.05)。木薯中的淀粉相对结晶度及短程有序性降低,其中油炸处理晶体结构下降了74.35%,汽蒸处理晶体结构则下降65.16%。热加工对木薯糊化特性的影响显著:经过热处理后峰值粘度、崩解值呈现整体上升的趋势,而糊化温度均显著降低(P<0.05)。水煮和汽蒸处理导致回生值分别上升49.67%和43.98%,而油炸处理则下降23.25%。不同热处理后木薯之间热特性及红外光谱基团没有显著性差异。总体来看,汽蒸处理对木薯中淀粉结晶结构破坏最少,水煮处理使木薯凝胶性增强,易老化,油炸处理后木薯的热稳定性最好。研究结果可为木薯在食品热加工方式的选择以及木薯产品多元化的设计提供理论参考。

     

    Abstract: Cassava (Manihot esculenta Crantz) is one of the three major potato crops in the world. Consumption of cassava necessitates thermal processing, and the impact of such processing on the physicochemical and structural characteristics of cassava remained unknown. In this paper, three traditional thermal processing methods (boiling, steaming and frying) were used to heat-treat cassava. The physicochemical properties (chemical composition, pasting properties, thermal properties) and structural changes (microstructure, long-range ordering, and short-range ordering) of the processed cassava and untreated cassava was characterized by scanning electron microscopy, Fourier transform infrared spectrometry, X-ray diffractometer, and differential thermal scanning calorimetry. The findings indicated a significant reduction in the total starch content of cassava following diverse heat treatments, accompanied by a notable increase in amylose content (P<0.05). The relative crystallinity and short-range ordering of starch in cassava decreased, with a 74.35% decrease in crystal structure after frying and a 65.16% decrease in crystal structure after steaming. The effect of heat treatment on the gelatinization characteristics of cassava was significant: after heat treatment, the peak viscosity and disintegration value showed an overall upward trend, while the gelatinization temperature significantly decreased (P<0.05). Boiling and steaming treatments resulted in a 49.67% and 43.98% increase in recovery value, respectively, while frying treatment decreased by 23.25%. There were no significant differences observed in the thermal properties and infrared spectrum groups among cassava samples that underwent different heat treatments. Generally, steaming treatment exhibited minimal damage to the crystal structure of starch in cassava, boiling treatment enhanced its gel formation and susceptibility to aging while frying treatment demonstrated superior thermal stability. The results can serve as a theoretical reference for selecting appropriate heat processing methods for cassava in food applications and designing a variety of cassava products.

     

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