Measurement and comparison of multi-scale structure in heat and pressure treated corn starch granule under the same degree of gelatinization
Measurement and comparison of multi-scale structure in heat and pressure treated corn starch granule under the same degree of gelatinization
复制标题
相同糊化度下热处理玉米淀粉颗粒多尺度结构的测定与比较
DOI：
10.1016/j.foodhyd.2020.106081
复制
发表时间：
2020-11-01
影响因子：
10.7
通讯作者：
Shen, Qun
中科院分区：
文献类型：
--
作者：
Liu, Zhenyu;Wang, Chao;Shen, Qun
为了推广高压技术在主食中的应用，研究了高压（300 ~ 600 MPa）和热处理（60 ~ 75 ℃）对玉米淀粉（80 wt%）在相同DG下的不同影响。采用SEM、CLSM、XRD、ATR-FTIR、SAXS等分析手段研究了粉体的形貌、结晶特征、短程有序结构和层状结构。结果表明，热处理后的淀粉出现了内腐蚀和外腐蚀，具有更多的崩溃和破坏性，而HHP只引起内腐蚀，周围致密。在相同的糊化度下，压力处理淀粉的长程和短程结构比热处理淀粉的长程和短程结构更有序。此外，热处理的淀粉表现出更多有缺陷的半结晶薄片。DG越大，热处理淀粉和压力处理淀粉的无定形层厚度（d（a））越厚。当DG含量达到70%时，热处理淀粉的d（a）增加更为明显。热处理被证明是更严重的比HHP破坏laminate。玉米淀粉半晶结构有序性的丧失比晶结构的丧失更为剧烈。结果表明，高温和高压处理导致的多尺度结构特征变化趋势相似，但变化程度差异较大。本研究为改善新型淀粉基食品的品质提供了理论依据。
In order to popularize the application of high hydrostatic pressure (HHP) in staple food, the different impact of HHP (from 300 to 600 MPa) and heat treatment (from 60 to 75 degrees C) on corn starch (80 wt%) under the same DG was investigated. Granule morphology, crystalline characteristics, short-range ordered structure and lamellae structure was examined with a combination of SEM, CLSM, XRD, ATR-FTIR, and SAXS. Results obtained demonstrated Heat-Treated starch appeared endo- and exo-corrosion with more collapses and destructiveness, whereas just endo-corrosion with a dense periphery was induced by HHP. Under the same degree of gelatinization (DG), the long-range and short-range structure sustained more ordered in Pressure-Treated starch than Heat-Treated starch. Further, Heat-Treated starch exhibited more flawed semi-crystalline lamellae. The larger DG, the thicker amorphous lamellae thickness (d(a)) of Heat-Treated starch and Pressure-Treated starch was. Moreover, when DG up to 70%, the increase of d(a) in Heat-Treated starch was more obvious. Heat treatment was shown to be more severe than HHP to disrupt the lamellae. The loss of semi-crystalline structure order occurs more violent than crystalline structure for corn starch. It is of value to reveal that heat and HHP treatment led to similar change trend for multi-scale structural features, whereas the change extent was quite various. This study was potential to provide a theoretical basis to improve the quality of novel starch-based food.