摘要
油莎豆(Cyperus esculeutus L.)富含油脂和淀粉,淀粉是其加工副产物的主要成分。该文采用索氏抽提对湿法工艺提取的油莎豆淀粉脱脂处理不同时间(2、4、8 h),以考察脱脂对油莎豆淀粉结构和理化性质的影响。脱脂使油莎豆的脂质含量从1.66 g/100 g逐步下降到0.794、0.551、0.302 g/100 g。结果表明,脱脂没有改变油莎豆淀粉的结晶类型及其在水相中分散时的聚集情况,但是随着脱脂程度增加,淀粉的长程及短程有序结构增强,相对结晶度从29.88%增加到38.57%,R 1047/1022值从0.726增加到0.740。脱脂增加了油莎豆淀粉的溶解性和膨胀力,使糊化峰向低温方向移动,而峰值黏度、谷值黏度和最终黏度均呈上升趋势。同时,脱脂增加了淀粉糊的稠度系数并加剧了淀粉糊的假塑性程度。脱脂使凝胶的析水率下降而硬度及胶着性增加,但没有影响其弹性和黏附性。因此,脱脂是一种调控油莎豆淀粉糊化及凝胶性能的有效手段,该研究可为进一步揭示油莎豆淀粉组分-性能关系提供依据。
Tiger nut(Cyperus esculentus L.)is rich in lipids and starch,with starch being the main component of its by-products in processing.In this study,the effect of defatting on the structure and physicochemical properties of the tiger nut starch obtained by the wet milling method was investigated.The starch samples with different lipid contents were made by Soxhlet extraction at different time(2 h,4 h,8 h).By defatting,the lipid content of the tiger nut starch gradually reduced from 1.66 g/100 g to 0.794 g/100 g,0.551 g/100 g,and 0.302 g/100 g,respectively.Results indicated that defatting did not change its aggregation behavior in the aqueous phase and the crystalline type of tiger nut starch.However,as the degree of defatting increased,both the long-range and short-range ordered structures of the starch enhanced,with the relative crystallinity increasing from 29.88%to 38.57%,and the R 1047/1022 value increasing from 0.726 to 0.740.Defatting improved the solubility and the swelling power of tiger nut starch and shifted the gelatinization peak towards lower temperatures in the DSC thermograms.In addition,the peak,trough,and final viscosities of the starch showed an upward trend by the defatting treatment.Meanwhile,defatting increased the consistency coefficient of the tiger nut starch paste and strengthened its pseudoplastic behavior.Furthermore,defatting retarded the syneresis rate of the tiger nut starch gel.Defatting increased the hardness and cohesiveness of the gel,without significantly affecting its springiness and adhesiveness.In conclusion,defatting could be considered as an effective way to modulate the pasting and gel properties of the tiger nut starch.The present study could provide experimental evidence for further revealing the relationship between the components and properties of tiger nut starch.
作者
吴雨晨
毛启慧
刘滢
罗庆龄
雷琳
陈嘉
赵国华
叶发银
WU Yuchen;MAO Qihui;LIU Ying;LUO Qingling;LEI Lin;CHEN Jia;ZHAO Guohua;YE Fayin(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)
出处
《食品与发酵工业》
北大核心
2025年第6期58-66,共9页
Food and Fermentation Industries
基金
国家自然科学基金项目(32272239)
重庆市技术创新与应用发展专项重点项目(CSTB2022TIAD-KPX0091)。
关键词
油莎豆淀粉
脱脂
糊化特性
流变性质
淀粉凝胶
tiger nut starch
defatting
pasting properties
rheology properties
starch gel
