高强度超声辐射对利用不同直链淀粉含量的玉米粒和淀粉的椰子-谷朊粉复合体系稳定性和结构特征的影响。
Effect of high-intensity ultrasound irradiation on the stability and structural features of coconut-grain milk composite systems utilizing maize kernels and starch with different amylose contents.
机构信息
College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.
出版信息
Ultrason Sonochem. 2019 Jul;55:135-148. doi: 10.1016/j.ultsonch.2019.03.003. Epub 2019 Mar 5.
In this paper, a coconut milk composite system (glycerin monostearate as an emulsifier) with different maize additives (e.g., maize kernels and starch with different amylose contents) was treated with high-intensity ultrasound irradiation (HIUS, frequency 20 kHz). The stability and structural features of the added coconut milk emulsion were studied. Comparing the mechanical emulsifications, coconut milk with maize kernels was similar to coconut milk with high-amylose maize starch. However, coconut milk with a high proportion of amylopectin had the best stability. After ultrasonic treatment, the particle sizes were found to be smaller than those in the nonultrasound-treated coconut milk, and the particles demonstrated a monomodal size distribution. The electronegativity of the compound system was significantly improved. The electronegativity of the maize kernel and high-amylose maize starch-coconut milk systems was significantly decreased, and this change was beneficial to the stability of the systems. However, ultrasonic treatment did not change the fluid type of the coconut milk compound system (which showed pseudoplastic fluid characteristics). The proportion of amylose in maize had an important influence on the stability of the compound system. The apparent viscosity and crystallization order of the high-amylose maize starch-coconut milk system were high. However, the waxy maize starch system showed high complex viscosity and tended to be liquid with ultrasonic treatment. Ultrasound treatment reduced the particle size of coconut milk and homogenized the distribution of the system. Additionally, the amylase of the system contained amylose encapsulated in the interfacial layer after ultrasound treatment. The tiny gel beads formed by waxy maize starch had a good fusion effect on coconut milk fat/protein droplets. The results indicated that the stability of coconut-grain milk composite systems can be enhanced with the use of maize additives and ultrasound irradiation through space effects, electrostatic effects and continuous phase viscosity.
本文研究了以甘油单硬脂酸酯为乳化剂的椰奶复合体系（添加不同玉米添加剂，如不同直链淀粉含量的玉米粒和淀粉）经高强度超声处理（频率 20 kHz）后的稳定性和结构特征。与机械乳化相比，添加玉米粒的椰奶与高直链淀粉玉米淀粉的椰奶相似。然而，高支链淀粉比例的椰奶具有最佳的稳定性。超声处理后，颗粒粒径小于未经超声处理的椰奶，且颗粒呈单峰分布。复合体系的电负性显著提高。玉米粒和高直链淀粉玉米淀粉-椰奶体系的电负性显著降低，这种变化有利于体系的稳定性。然而，超声处理并没有改变椰奶复合体系的流型（表现为假塑性流体特征）。玉米中直链淀粉的比例对复合体系的稳定性有重要影响。高直链淀粉玉米淀粉-椰奶体系的表观黏度和结晶有序性较高。然而，经超声处理后，蜡质玉米淀粉体系表现出较高的复合黏度，且趋于液态。超声处理减小了椰奶的粒径，使体系分布均匀化。此外，体系中的淀粉酶在超声处理后含有包埋在界面层中的直链淀粉。蜡质玉米淀粉形成的微小凝胶珠对椰奶脂肪/蛋白质液滴具有良好的融合效果。结果表明，通过空间效应、静电效应和连续相黏度，可以使用玉米添加剂和超声辐射来增强椰奶-谷物复合体系的稳定性。
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