Abstract:

Cassava starch was extracted in different conditions with supercritical carbon dioxide. The morphological characteristics and the gelating properties of the treated starch, such as particle morphology, swelling degree, crystalline structure, viscosity, retrogradation and freeze-thaw stability, were evaluated and compared with native cassava starch by using scanning electron microscope, X-ray diffraction analyzer, Brabender visco-analyser or other methods. As a result, it showed that with the change of the pressure, temperature and time of the treatment, the morphology of the treated starch was not obviously changed, but the swelling degree decreased and the crystallinity increased. It also found that the anti-precipitability of the treated starch gel was strengthened and the freeze-thaw stability reduced. Meanwhile, Brabender viscosity analysis suggested that the gelation temperature of the treated starch could be slightly raised and the peak viscosity of the treated starch gel decreased, while the thermal stability little changed. All the results indicated that the cassava starch molecules could be partially degraded and the ratio of amylose to amylopectin would increase in the process of supercritical treatment, leading to the alteration of some microstructure characteristics and gelating properties of cassava starch.

Key words: cassava starch, supercritical carbon dioxide, viscosity, gels, crystallinity

摘要：

采用超临界二氧化碳萃取技术在不同条件下处理木薯淀粉,利用扫描电镜(SEM)、X射线衍射仪(XRD)、布拉班德(Brabender)黏度仪等分析手段,考察超临界处理对木薯淀粉颗粒形貌、膨胀度、结晶结构以及淀粉糊黏度、凝沉性、冻融稳定性等的影响。结果表明,随超临界压力、温度、处理时间的变化,样品颗粒外貌无明显改变,但膨胀度降低,结晶度增大;淀粉糊的凝抗性增强,淀粉凝胶冻融稳定性却降低;Brabender黏度分析显示经超临界处理后的淀粉样品糊化温度小幅度升高,糊峰值黏度降低、热稳定性变化不明显。以上结果说明:木薯淀粉经超临界CO₂处理,存在淀粉分子部分降解,直链淀粉与支链淀粉比例增大等现象,从而导致淀粉的微观结构及凝胶特性等发生改变。

关键词: 木薯淀粉, 超临界二氧化碳, 黏度, 凝胶, 结晶度