温度对高静水压处理马铃薯淀粉-水混合物中糊化和老化的影响。
Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch-water mixtures.
作者信息
Kawai Kiyoshi, Fukami Ken, Yamamoto Kazutaka
机构信息
Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8528, Japan.
San-ei Sucrochemical Company Limited, 24-5 Kitahama-cho, Chita, Aichi 478-8503, Japan.
出版信息
Carbohydr Polym. 2012 Jan 4;87(1):314-321. doi: 10.1016/j.carbpol.2011.07.046. Epub 2011 Aug 5.
The effect of temperature (20-70°C) on the gelatinization and retrogradation of potato starch-water mixtures (10-70%, w/w) treated with high hydrostatic pressure (HHP) (400-1000MPa) was investigated. Gelatinization enthalpy change (ΔH) and re-gelatinization enthalpy change of retrograded crystalline part (ΔH) of the HHP-treated starch were evaluated using differential scanning calorimetry. The value of ΔH of 10-20% (w/w) mixtures decreased with increased pressure and temperature, while ΔH of 30-50% (w/w) mixtures decreased to certain values with increased pressure and the values depended on treatment temperature. With higher temperature and pressure conditions, ΔH of 10-40% (w/w) mixtures reached zero, but ΔH of 50-70% (w/w) mixtures did not. Retrogradation was observed with HHP-treated 20-60% (w/w) mixtures and the value of ΔH depended on the starch content, pressure, and temperature. The value of ΔH trended to increase with increase in starch content. In addition, retrogradation was promoted by HHP treatment at low temperature. Gelatinizaiton and retrogradation behaviors of HHP-treated (400-1000MPa) potato starch-water mixtures (10-70%, w/w) at 20-70°C were summerized in a series of state diagrams.
研究了温度（20 - 70°C）对经高静水压（HHP）（400 - 1000MPa）处理的马铃薯淀粉 - 水混合物（10 - 70%，w/w）糊化和老化的影响。使用差示扫描量热法评估了HHP处理淀粉的糊化焓变（ΔH）和老化结晶部分的再糊化焓变（ΔH）。10 - 20%（w/w）混合物的ΔH值随压力和温度升高而降低，而30 - 50%（w/w）混合物的ΔH值随压力升高降低至一定值，且该值取决于处理温度。在更高的温度和压力条件下，10 - 40%（w/w）混合物的ΔH值达到零，但50 - 70%（w/w）混合物的ΔH值未达到零。观察到HHP处理的20 - 60%（w/w）混合物发生了老化，且ΔH值取决于淀粉含量、压力和温度。ΔH值随淀粉含量增加呈上升趋势。此外，低温下的HHP处理促进了老化。通过一系列状态图总结了在20 - 70°C下经HHP（400 - 1000MPa）处理的马铃薯淀粉 - 水混合物（10 - 70%，w/w）的糊化和老化行为。
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