湿热处理对山药粉理化及结构性质的影响

贾淑玉; 张百汝; 李杰; 崔波; 于滨

doi:10.13386/j.issn1002-0306.2020050238

湿热处理对山药粉理化及结构性质的影响

doi: 10.13386/j.issn1002-0306.2020050238

贾淑玉^{1, 2,},
张百汝^{1, 2},
李杰^{1, 2},
崔波^{1, 2},
于滨^{1, 2, ,}

1.
齐鲁工业大学（山东省科学院）生物基材料及绿色造纸国家重点实验室，山东济南 250353
2.
齐鲁工业大学（山东省科学院）食品科学与工程学院，山东济南 250353

基金项目: 山东省2017年度农业重大应用技术创新项目（SF1405303301）；泰山学者工程专项基金

详细信息

作者简介:
贾淑玉（1996−），女，硕士研究生，研究方向：淀粉及其衍生物，E-mail：jiashyu123456@163.com

通讯作者:
于滨（1980−），男，博士，教授，研究方向：农产品加工及贮藏，E-mail：ybqlut@163.com

中图分类号: TS23
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- 文章访问数: 34
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- 被引次数: 0
出版历程
- 收稿日期: 2020-05-22
- 网络出版日期: 2021-01-28
- 刊出日期: 2021-04-01

Effect of Heat Moisture Treatment on Physicochemical and Structural Properties of Yam Flour

Shuyu JIA^{1, 2
,},
Bairu ZHANG^{1, 2},
Jie LI^{1, 2},
Bo CUI^{1, 2},
Bin YU^{1, 2
, ,}

1.
State key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
2.
College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

摘要

摘要: 为了研究湿热处理对山药粉理化和结构性质的影响，在90和110 ℃下，分别对水分含量15%、25%和35%的样品进行9 h湿热处理，并对处理后的山药粉进行了溶胀性、糊化特性、热力学特性、结晶程度以及红外光谱的测定。结果表明，湿热处理使山药粉溶解度增加，在处理条件为90 ℃水分含量25%时，溶解度升至9.88%，而膨胀力由3.90 g/g降至3.12 g/g。湿热改性山药粉糊化温度显著升高（P<0.05），但其峰值黏度、谷值黏度、崩解值、最终黏度和回生值较原山药粉都显著降低（P<0.05），糊化焓值呈上升趋势。湿热处理使山药粉结晶度由23.5%升至27.22%，但晶型仍为C型。红外光谱图表明，湿热处理使山药淀粉的短程有序结构轻微改变。湿热处理是一种有效改善山药粉理化性质的方法。
- 山药粉 /
- 湿热处理 /
- 糊化性质 /
- 热力学特性 /
- 结晶性质
Abstract: In order to study the effect of heat moisture treatment on the physicochemical and structural properties of yam flour, the samples with moisture content of 15%, 25% and 35% were subjected to 9 h heat moisture treatment under 90 and 110 ℃ conditions, respectively. The swell ability, gelatinization characteristics, thermodynamic properties, crystallization degree and infrared spectrum of the yam flour after treatment were measured. The results showed that heat moisture treatment increased the solubility of yam flour. When the processing conditions were 90 °C and 25% moisture content, the solubility increased to 9.88%, and the swelling power decreased from 3.90 g/g to 3.12 g/g. The gelatinization temperature of the heat moisture treatment yam flour increased significantly (P<0.05), but its peak viscosity, trough viscosity, breakdown and setback were all significantly (P<0.05) lower than those of the native yam flour, and the gelatinization enthalpy value showed an upward trend. The heat moisture treatment increased the crystallinity of yam flour from 23.5% to 27.22%, while the crystal form was still C-type. Infrared spectra showed that the short-range ordered structure of yam starch was slightly changed by heat moisture treatment. Heat moisture treatment is an effective method to improve the physicochemical properties of yam powder.
- yam flour /
- heat moisture treatment /
- pasting property /
- thermal characteristics /
- crystallization properties

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图 1 湿热处理对山药粉溶解度和膨胀力的影响

Figure 1. Effects of heat moisture treatment on solubility and swelling power of yam flour

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图 2 湿热处理山药粉的XRD图谱

Figure 2. XRD patterns of yam flour with heat moisture treatment

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图 3 湿热处理山药粉的红外光谱图

Figure 3. Infrared spectra of yam flour with heat moisture treatment

下载: 全尺寸图片幻灯片

表 1 湿热处理对山药粉糊化特性的影响

Table 1. Effects of heat moisture treatment on gelatinization characteristics of yam flour

处理条件	峰值黏度（cP）	谷值黏度（cP）	崩解值（cP）	最终黏度（cP）	回生值（cP）
原山药粉	1486.50 ± 125.16^a	1254.00 ± 83.44^a	232.50 ± 41.72^a	1495.00 ± 141.42^a	241.00 ± 57.98^a
15%−90 ℃	112.50 ± 0.71^b	110.00 ± 1.41^b	2.50 ± 0.71^b	167.50 ± 3.54^b	57.50 ± 2.12^b
15%−110 ℃	43.50 ± 2.12^b	41.50 ± 2.12^bc	2.50 ± 0.71^b	52.50 ± 2.12^b	11.00 ± 1.41^b
25%−90 ℃	98.00 ± 4.24^b	94.50 ± 3.54^bc	3.50 ± 0.71^b	139.00 ± 5.66^b	44.50 ± 2.12^b
25%−110 ℃	27.00 ± 4.24^b	25.00 ± 4.24^c	2.00 ± 0.00^b	36.00 ± 5.66^b	11.00 ± 1.41^b
35%−90 ℃	60.00 ± 0.00^b	53.00 ± 0.00^bc	7.00 ± 0.00^b	93.50 ± 0.71^b	40.50 ± 0.71^b
35%−110 ℃	23.00 ± 1.41^b	21.50 ± 2.12^c	1.50 ± 0.71^b	33.00 ± 0.00^b	11.50 ± 2.12^b
注：同列数据后附不同字母者表示差异显著（P<0.05）。表2同。

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表 2 湿热处理对山药粉热力学特性的影响

Table 2. Effects of heat moisture treatment on the thermal characteristics of yam flour

处理条件	T_o（℃）	T_p（℃）	T_c（℃）	△H（J/g）
原山药粉	77.70 ± 1.70^d	85.35 ± 0.07^f	87.65 ± 0.07^d	1.59 ± 0.05^b
15%−90 ℃	81.00 ± 1.27^c	86.90 ± 0.57^e	90.15 ± 1.48^c	1.65 ± 0.21^b
15%−110 ℃	85.65 ± 1.06^b	88.70 ± 0.14^d	93.50 ± 0.57^b	1.80 ± 0.16^a
25%−90 ℃	83.20 ± 0.42^c	87.45 ± 0.35^e	91.65 ± 0.35^c	1.78 ± 0.04^a
25%−110 ℃	87.70 ± 0.85^b	93.45 ± 0.07^b	97.90 ± 0.28^a	1.61 ± 0.19^b
35%−90 ℃	86.80 ± 0.14^b	90.05 ± 0.07^c	93.65 ± 0.07^b	1.67 ± 0.08^b
35%−110 ℃	90.40 ± 0.28^a	95.40 ± 0.00^a	99.25 ± 0.00^a	1.58 ± 0.09^b

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