王诗雁,韩忠,刘忠义,岳书航,刘红艳.电场处理对大米淀粉理化性质的影响[J].中国粮油学报,2019,34(3):31-37
电场处理对大米淀粉理化性质的影响
Effects of Pulsed Electric Field Treatment on the Physico-chemical Properties of Rice Starch
投稿时间:2018-05-28  修订日期:2018-10-20
DOI:
中文关键词:  大米淀粉  脉冲电场  理化性质
英文关键词:rice starch  pulsed electric field  physicochemical properties
基金项目:广东省重点实验室开放课题(华南理工大学,项目编号2016-10)
作者单位邮编
王诗雁 湘潭大学 535011
韩忠 华南理工大学 
刘忠义* 钦州学院(北部湾大学) 湘潭大学 535011
岳书航 湘潭大学钦州学院(北部湾大学) 
刘红艳 湘潭大学钦州学院(北部湾大学) 
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中文摘要:
      利用脉冲电场对大米淀粉进行预处理,研究不同电场强度和不同有效处理时间对淀粉颗粒结构特征和理化性质的影响。通过扫描电镜(SEM)发现,淀粉颗粒表面受电场影响遭到破坏。傅里叶变换红外光谱(FTIR)和X射线衍射(XRD)表征结果表明脉冲电场处理大米淀粉不会引入新的官能团,在本实验条件下也不会改变淀粉的晶型结构,是一种物理改性的处理手段。经脉冲电场处理后,大米淀粉糊的透明度由6.2%提高到32.4%,冻融析水率由58.31%降低到22.53%,此外凝沉性和冻融稳定性均有所改善。
英文摘要:
      The pulsed electric field was used to pretreat rice starch, and the effects of pulsed electric field on the structural characteristics and physicochemical properties of starch granules were studied from two aspects: different electric field strengths and different effective treatment times. Scanning electron microscopy (SEM) revealed that the surface of the starch particles was damaged by the electric field. Infrared (FTIR) characterization and X-ray diffraction (XRD) characterization results indicated that the new functional groups was not introduced into rice starch, and the crystalline structure of starch was also not altered after pulsed electric field treatment. The pulsed electric field treatment of rice starch is a physical modification treatment. After the pulsed electric field treatment, the transparency of the rice starch paste was increased from 6.2% to 32.4%, the freeze-thaw precipitation rate decreased from 58.31% to 22.53%, and the retrogradation and freeze-thaw stability also were improved.
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