超高压对燕麦淀粉/蛋白质/β-葡聚糖三元复配体系结构及性质的影响OA
Effects of High Hydrostatic Pressure on the Structure and Properties of Oat Starch/Protein/β-Glucan Ternary Composite Systems
淀粉、蛋白质和 β-葡聚糖是燕麦的重要组分,三者间的交互作用直接影响燕麦的加工品质与营养功能.超高压作为绿色非热加工技术,在改善谷物功能特性方面具有显著优势.为探究不同超高压处理(0、100、200、300、400、500 MPa)对燕麦淀粉/蛋白质/β-葡聚糖三元复配体系交互作用及淀粉性质的影响,本研究采用扫描电镜、X 射线衍射、红外光谱、差示扫描量热仪等对复配体系的微观结构和理化特性进行表征和测定.结果表明:在 100～300 MPa 范围内,超高压处理可增强三元组分间的交互作用,增强热稳定性并延缓糊化;高压(400～500 MPa)则诱导复配体系完全糊化及结构转变.100～300 MPa 处理下,复配体系相对结晶度、短程有序和双螺旋结构增加;糊化粘度、崩解值、回生值降低,糊化温度与糊化时间显著升高.400～500 MPa 处理下,复配体系相对结晶度显著降低,晶体结构由 A 型转变为 V 型,短程有序结构减少;糊化粘度和崩解值增加,回生值降低;吸热峰消失,复配体系已完全糊化.动态流变学结果显示,不同压力处理后复配体系仍保持弱凝胶特征,且储能模量 G′和损耗模量 G″降低,超高压处理降低了三元复配体系的黏弹性.本研究进一步为多组分燕麦复配体系的制备以及燕麦基食品的高压加工提供了理论依据.
Starch,protein,and β-glucan are major components of oats,and their interactions directly determine the processing quality and nutritional function.As a green non-thermal processing technology,high hydrostatic pressure(HHP)possesses prominent advantages in improving the functional properties of cereals.To investigate the effects of different HHP treatments(0,100,200,300,400 and 500 MPa)on the interactions and starch properties of oat starch/protein/β-glucan ternary composite systems,the microstructure and physicochemical characteristics of the composite systems were analyzed by scanning electron microscopy,X-ray diffraction,Fourier transform infrared spectroscopy and differential scanning calorimetry.The results showed that HHP treatment enhanced the interactions between the three components,improved thermal stability and delayed gelatinization at 100～300 MPa,while high pressure(400～500 MPa)induced complete gelatinization and structural transformation of the composite systems.Treatments at 100～300 MPa increased the relative crystallinity,short-range order and double helix structure of the composite system,reduced pasting viscosity,breakdown value and retrogradation value,and significantly elevated pasting temperature and pasting time.By contrast,400～500 MPa treatments markedly decreased the relative crystallinity and short-range ordered structure of the composite systems,and transformed the crystal structure from A-type to V-type.Meanwhile,the pasting viscosity and breakdown value increased while the retrogradation value decreased,and the disappearance of endothermic peaks indicated the complete gelatinization of the composite systems.Dynamic rheology results showed that all pressure-treated composite systems retained weak gel characteristics,with reduced storage modulus(G′)and loss modulus(G″),suggesting that HHP treatment lowered the viscoelasticity of the ternary composite systems.The study provides a further theoretical basis for the preparation of multi-component oat composite systems and high-pressure processing of oat-based foods.
陈洋洋;苗颖;霍瑞;孙敏君;谢景宇;张美莉
内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特 010018内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特 010018内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特 010018内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特 010018内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特 010018内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特 010018
轻工纺织
超高压处理燕麦三元复配体系交互作用微观结构热特性
high hydrostatic pressure treatmentoatternary composite systeminteractionmicrostructurethermal properties
《粮油食品科技》 2026 (5)
55-65,11
国家重点研发计划"燕麦荞麦精深加工技术研究与高值化功能产品开发与示范"(2023YFD1600704)内蒙古自然科学基金"基于超高压下燕麦淀粉-脂质交互作用及其抑制老化机理研究"(2023LHMS03012) National Key Research and Development Program of China"Research on Deep Processing Technology of Oat and Buckwheat,and Development and Demonstration of Value-Added Functional Products"(No.2023YFD1600704)Inner Mongolia Natural Science Foundation"Research on the Interaction between Oat Starch and Lipids under High Hydrostatic Pressure and the Underlying Mechanism of Retrogradation Inhibition"(No.2023LHMS03012)
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