凍融處理對玉米澱粉凝膠和顆（kē）粒的影響

國內外關於玉米澱粉質產（chǎn）品凍融特性變化機製報道較少。本研究以普通玉米澱粉、糯玉米澱粉（fěn）和（hé）高直鏈玉米澱（diàn）粉為材料，研究凍融處理（lǐ）對玉米澱粉（fěn）凝膠和玉米澱粉顆粒（lì）的結構特性和理化性質的影響，主要結果如下:

There are few reports at home and abroad on the mechanism of freeze-thaw characteristics of corn starch products. In this study, ordinary corn starch, waxy corn starch and high amylose corn starch were used as materials to study the effects of freeze-thaw treatment on the structural characteristics and physicochemical properties of corn starch gel and corn starch granules. The main results are as follows:

(1)普通玉米澱粉凝膠呈網絡結構，其孔洞數量隨著凍融次（cì）數的增加而增多，而糯玉米澱粉凝膠在凍融（róng）2次後開始形成層狀結構，其層距隨凍融次數增加而（ér）減小。凍融處理後，玉米澱（diàn）粉的結（jié）晶類型由A型轉變（biàn）為B型，結晶（jīng）度隨凍融次數增加呈先增加後減小的趨（qū）勢。

(1) Ordinary corn starch gel has a network structure, and the number of holes increases with the increase of freezing and thawing times, while waxy corn starch gel begins to form a layered structure after twice freezing and thawing, and its layer spacing decreases with the increase of freezing and thawing times. After freeze-thaw treatment, the crystalline type of corn starch changed from A type to B type, and the crystallinity increased first and then decreased with the increase of freeze-thaw times.

與原（yuán）澱粉相比，玉米澱粉凝膠的-OH和C-O-C吸收峰明顯向左、向右偏移（yí），且峰高減小，說（shuō）明水與澱粉形成氫鍵，削弱了澱粉分子間氫鍵;隨凍融次數（shù）增加，兩種玉米澱粉凝膠的-OH和C-O-C吸（xī）收峰未有顯著（zhe）偏移（yí），但吸收峰峰高逐漸增大，表明澱粉（fěn）分（fèn）子在凍融處理過程中，發生重結晶，形成分子間氫鍵。

Compared with the original starch, the - OH and C-O-C absorption peaks of corn starch gel shifted significantly to the left and right, and the peak height decreased, indicating that water formed hydrogen bonds with starch, weakening the hydrogen bonds between starch molecules; With the increase of freeze-thaw times, the - OH and C-O-C absorption peaks of the two corn starch gel did not shift significantly, but the peak height of the absorption peaks gradually increased, indicating that starch molecules recrystallized and formed intermolecular hydrogen bonds during freeze-thaw treatment.

凍融循環（huán）處理對兩種玉米澱粉凝膠的碘藍值、碘結合（hé）力、大吸收波長和直鏈澱粉含（hán）量均（jun1）無（wú）顯著性影響。隨凍融次數增加，兩種玉米澱粉凝膠的凍融穩定（dìng）性增強，凝（níng）膠硬度增（zēng）大;普通玉米（mǐ）澱粉凝膠（jiāo）的透明度、持水性、RDS與SDS含量（liàng）逐漸減（jiǎn）小，而溶解度、膨脹力、水解（jiě）率和RS含量逐漸升高，彈性呈先增加（jiā）後減小的（de）趨勢，所（suǒ）有黏度特性值均呈（chéng）先減小後增大的趨勢。

Freeze thaw cycle treatment had no significant effect on the iodine blue value, iodine binding force, large absorption wavelength and amylose content of the two corn starch gel. With the increase of freeze-thaw times, the freeze-thaw stability of the two corn starch gel increased, and the hardness of the gel increased; The transparency, water holding capacity, RDS and SDS content of ordinary corn starch gel gradually decreased, while the solubility, swelling power, hydrolysis rate and RS content gradually increased. The elasticity first increased and then decreased, and all viscosity characteristic values first decreased and then increased.

糯玉米澱粉凝膠的（de）彈性、膠粘性和糊化溫度增（zēng）大，內聚性呈先下降（jiàng）後上升的趨勢，透明度、持水性、溶解度和膨脹力逐漸減小，黏度值（zhí）、峰值時間、衰減值和回生值呈先（xiān）增大後減小的趨勢，RDS、SDS和RS含量及水解率均無（wú）顯著變化（huà）。

The elasticity, stickiness and gelatinization temperature of waxy corn starch gel increased, the cohesion first decreased and then increased, the transparency, water retention, solubility and swelling power gradually decreased, the viscosity value, peak time, decay value and retrogradation value first increased and then decreased, and the content of RDS, SDS, RS and hydrolysis rate did not change significantly.

(2)隨凍融次數增加，普通玉米澱粉和糯玉米澱粉顆粒表麵的孔洞和凹痕數量增（zēng）多（duō），而高直鏈玉米澱粉顆粒表麵的凸起（qǐ）減少，表麵逐漸變粗糙。不（bú）同凍結溫度對三種玉米澱粉顆粒的形態特征的影響無明顯差異。普通玉米澱粉和糯玉米澱粉顆粒（lì）為A型結構，高直鏈玉米澱（diàn）粉（fěn）顆粒為B型（xíng），凍融處理後仍保持原有晶型（xíng），普通玉米澱粉和高（gāo）直鏈玉米澱粉顆粒的結晶度減小，而糯玉米澱粉顆粒的結晶度增大。

(2) With the increase of freezing and thawing times, the number of holes and dents on the surface of common corn starch and waxy corn starch particles increased, while the bulges on the surface of high amylose corn starch particles decreased, and the surface became rough gradually. The effects of different freezing temperatures on the morphological characteristics of the three corn starch granules were not significantly different. The common corn starch and waxy corn starch granules are of type A structure, and the high amylose corn starch granules are of type B structure. After freeze-thaw treatment, they still maintain the original crystal form. The crystallinity of common corn starch and high amylose corn starch granules decreases, while the crystallinity of waxy corn starch granules increases.

隨著凍融（róng）次數的增加，玉米澱粉的持水率和水解率均升高，但凍融次數和貯藏溫度對碘藍（lán）值、碘結合力、大吸收波長、直鏈澱粉含量、透（tòu）光率、凍融（róng）穩定性和熱力學性質無顯著影響。隨凍融次數增加，在（zài）-20℃凍結條件下，普通（tōng）玉米澱（diàn）粉的糊化溫度無顯著性變化，黏度值、衰減（jiǎn）值和回（huí）生值逐漸（jiàn）減小，峰值時間增大，而糯（nuò）玉（yù）米澱粉的峰值黏度增加，終（zhōng）黏度呈先增加後減小（xiǎo）的趨勢。

With the increase of freeze-thaw times, the water retention and hydrolysis rate of corn starch increased, but the freeze-thaw times and storage temperature had no significant effect on iodine blue value, iodine binding force, large absorption wavelength, amylose content, light transmittance, freeze-thaw stability and thermodynamic properties. With the increase of freezing and thawing times, under the freezing condition of - 20 ℃, the gelatinization temperature of common corn starch has no significant change, the viscosity value, decay value and retrogradation value gradually decrease, and the peak time increases, while the peak viscosity of waxy corn starch increases, and the final viscosity first increases and then decreases.

在-40℃條件下，普通玉米澱粉的黏度值、衰（shuāi）減值和（hé）回生值逐漸增大;在-80℃條件下，普通玉米澱粉的終黏度和回生值逐漸增大;在-40℃和-80℃條件下，糯玉米澱粉（fěn）的黏度值和衰減（jiǎn）值逐漸增大，回生值逐漸減小。

At - 40 ℃, the viscosity value, decay value and retrogradation value of common corn starch gradually increased; At - 80 ℃, the final viscosity and retrogradation value of common corn starch gradually increased; At - 40 ℃ and - 80 ℃, the viscosity and decay value of waxy corn starch gradually increased, and the retrogradation value gradually decreased.

凍融循環處理對玉米澱粉凝（níng）膠的結構特性和理化特性（xìng）的影響大於玉米澱粉顆粒。澱粉凝膠在凍融循環處理過（guò）程中，其澱粉分（fèn）子重排形成老化澱粉，並隨（suí）著凍融次數的增加（jiā），老化度增大，凝膠變硬，導（dǎo）致澱粉質產品質量劣（liè）變;而澱粉顆粒受結冰膨脹壓力的作用，其內外結（jié）構破壞，但不（bú）足以導致澱粉顆粒（lì）的理化特性和酶（méi）解特性的大幅度改變。更（gèng）多相關內（nèi）容就來我們網站https://www.shuiniguan.com谘詢！

The effect of freeze-thaw cycle treatment on the structure and physicochemical properties of corn starch gel was greater than that of corn starch granules. During the freeze-thaw cycle treatment of starch gel, its starch molecules rearrange to form aging starch, and with the increase of freeze-thaw times, the aging degree increases, and the gel hardens, leading to the deterioration of the quality of starchy products; However, the internal and external structures of starch granules are damaged by the ice swelling pressure, but it is not enough to cause a significant change in the physicochemical properties and enzymatic hydrolysis properties of starch granules. Come to our website for more relevant content https://www.shuiniguan.com consulting service