动态高压微射流对玉米直链淀粉结构的影响

以玉米直链淀粉为研究对象,采用扫描电子显微镜(SEM)、原子力显微镜(AFM)、X射线衍射及红外光谱研究了动态高压微射流(DHPM)不同压力处理(80～200MPa)对直链淀粉结构的影响。结果表明,扫描电镜显示玉米直链淀粉经DHPM处理后,其表面形貌发生改变,颗粒结构被破坏,有团聚现象;原子力图像显示处理后的淀粉分子相互交联缔合,排列成紧密的网状结构;X射线衍射和红外光谱分析得出处理后的直链淀粉晶型未改变,结晶度随压力增大而减小,这为DHPM对淀粉改性提供了理论基础。     

动态超高压微射流对卵清蛋白微观结构的影响

采用圆二色谱(CD)、X射线衍射(XRD)、ANS荧光探针和紫外(UV)光谱研究了动态超高压微射流对卵清蛋白微观结构的影响。结果表明：卵清蛋白的微观结构的变化与处理压力有关,CD显示不同压力处理的卵清蛋白二级结构中的α-螺旋,β-折叠,β-转角和无规卷曲之间发生相互转化,二级结构的有序性提高;X射线衍射图谱直观显示不同压力处理的卵清蛋白晶体结构增加,160 MPa处理下结晶区最大,说明蛋白结构的有序性提高,与CD分析结果相似;ANS荧光探针光谱显示卵清蛋白的表面疏水性随着处理压力的增大而提高,120 MPa处理下达到最大;紫外光谱显示随着处理压力的增大,卵清蛋白最大紫外吸光值下降,卵清蛋白分子表面的具有紫外吸收的芳香氨基酸残基被包埋于分子内部,卵清蛋白的三维结构发生改变。     

高静压物理变性处理糯玉米淀粉的糊化及重结晶机理研究

采用高静压技术(HHP)作为物理变性方法处理糯玉米淀粉,考察高静压力对糯玉米淀粉糊化及重结晶的影响。采用偏光显微镜及扫描电子显微镜观测处理后的淀粉颗粒的形态变化,激光粒度分析仪用于记录淀粉颗粒的粒度分布及变化规律;利用红外光谱技术分析可能发生的微观二级结构变化,结合X射线衍射曲线及DSC差热分析曲线,验证淀粉颗粒内部结构的变化。结果表明:300MPa的高静压对淀粉具有压缩作用,使其粒度减小,结晶度提高,起始糊化温度、糊化焓值增加;450MPa高静压处理后,淀粉的结晶结构几乎完全被破坏,糊化度达到95%,膨胀度为57.07%,并以此验证了HHP处理会导致淀粉颗粒发生有限膨胀;600MPa高静压处理后,淀粉颗粒发生重结晶现象,表现为典型的多峰、宽峰DSC曲线,结晶度增加。综合本研究及其他研究成果,提出"3个发展阶段"的HHP对糯玉米淀粉颗粒微观结构变化的新机制,包括:颗粒被压缩、内部结晶结构解体及颗粒解体并重新排序阶段。     

X射线衍射法研究不同类型淀粉高静压处理后晶体结构的变化

对300, 450和600 MPa不同高静压力下导致的淀粉结晶结构变化进行研究。选择不同类型、不同链/支比的三种淀粉为研究对象,进行高静压处理,利用X射线衍射法分析高静压对不同类型,不同链/支比淀粉晶体结构的影响。结果表明：由于X射线衍射峰加强及相对结晶度增大,糯玉米淀粉在300 MPa表现为韧化作用,在450 MPa结晶结构完全解体,600 MPa时发生重结晶;HylonⅦ淀粉在600 MPa以下的高静压处理只表现出韧化效果,结晶度增加但不明显;木薯淀粉在300 MPa具有韧化作用,600 MPa结晶结构完全消失,表现为韧化-颗粒结晶解体两个过程。因此,本文提出淀粉颗粒在高静压处理过程中经历压缩韧化-晶体结构解体-重结晶三个发展阶段。     

水分对高静压处理不同类型淀粉微观结构的影响

利用高静压(HHP)作为物理变性方法处理糯玉米淀粉和木薯淀粉,考察水分含量对不同类型淀粉的糊化及重结晶的影响。用偏光显微镜、扫描电子显微镜观测HHP处理后淀粉颗粒的形态变化,利用激光粒度分析仪记录淀粉颗粒的粒度分布及变化规律,结合X射线衍射曲线及低场核磁共振图谱,分析淀粉颗粒内水分的结合方式及程度。结果表明:当粉水比(淀粉质量和水质量之比)为3/10~5/10时,在HHP处理下,两种淀粉均发生结晶解体和溶胀现象。糯玉米淀粉的重结晶程度顺序为4/10粉水比3/10粉水比5/10粉水比;木薯淀粉颗粒结晶结构完全消失,结晶破坏的程度是3/10粉水比4/10粉水比5/10粉水比。随着水分含量增大,糯玉米淀粉及木薯淀粉的粒度逐渐增大。干燥后淀粉中的水分主要以结合水的形式存在,且水分参与结晶结构的形成。     

动态高压微射流作用对膳食纤维结晶结构的影响

 利用N₂吸附法、X射线衍射、傅立叶红外光谱仪（FTIR）等手段,对动态高压微射流技术（Dynamic High Pressure Microfluidization,DHPM）处理前后膳食纤维的比表面积和结晶结构的变化进行表征,研究DHPM对膳食纤维结晶结构的影响。结果表明,经DHPM处理后,膳食纤维的比表面积显著高于未处理的原料膳食纤维（p<0.05）。在40~140 MPa压力区间,样品的比表面积随DHPM处理压力的升高而增加,处理压力为140  MPa时,达到最大值为2.887 5 m²/g。压力继续增大,微小颗粒间的重新聚集,使其对N₂的可及度减小,比表面积下降。X射线衍射结果显示,DHPM处理并没有使膳食纤维的晶型发生改变,为纤维素Ⅰ型。经DHPM处理后,样品表观结晶度显著减小,内部的有序度下降。处理压力越大样品的表观结晶度越小。FTIR光谱分析表明,DHPM处理会破坏膳食纤维内的部分氢键,处理压力越大,作用效果越明显。     

超高压处理优化藜麦蛋白的乳化性能

利用超高压处理藜麦蛋白,研究超高压保压压力、超高压保压时间及蛋白质量分数对藜麦蛋白乳化性的影响。采用响应面法优化超高压处理条件,得到最佳工艺条件,并利用傅里叶红外光谱、粒度仪、X射线衍射(XRD)等表征方法分析乳液蛋白质的表面性质及结构特征。结果表明:保压压力为235 MPa、保压时间为5.2 min、蛋白质量分数为0.34%时,乳化指数为119 m~2/g。同时,由傅里叶红外光谱分析蛋白二级结构可知,变性后藜麦蛋白的α-螺旋结构含量降低,β-转角结构含量增加,分子无序性增加,蛋白乳化性提高。XRD分析发现,改性后蛋白在2θ=10°附近的峰强度明显减小,说明α-螺旋结构含量降低。改性后乳液蛋白粒度减小,其乳化性提升。因此,适当的超高压处理可以改善藜麦蛋白的乳化性。     

用软刻蚀方法制备PbS纳米晶复合聚丙烯酸微图形

利用软刻蚀方法制备了包裹有硫化铅纳米颗粒的聚丙烯酸微图形 .首先通过毛细微模塑法制备了丙烯酸铅的微条纹 ,并使之在γ射线引发下固态聚合 ,最后用硫化钠溶液处理聚合物微条纹 ,将铅离子转化为包埋在聚合物体系中的硫化铅颗粒 ,得到了包裹有硫化铅纳米颗粒的高清晰度的聚丙烯酸微图形 .利用X射线衍射(XRD)、X射线光电子能谱仪 (XPS)、透射电镜 (TEM)对其结构和性质进行了表征 .结果表明包埋在聚合物体系中的PbS颗粒直径小于 2 0nm .     

辛烯基琥珀酸酶解淀粉酯的性质和显微结构研究

采用傅里叶红外光谱、X射线衍射、紫外可见光谱、激光纳米粒度仪和扫描电镜分析了自制的辛烯基琥珀酸酶解淀粉酯(EOSS)的性质和结构。轻度酶解淀粉经辛烯基琥珀酸接枝改性后,反应只引入辛烯基琥珀酸基团;酯化作用主要发生在无定形区,而对淀粉颗粒的晶型无影响;EOSS具有较高的透明度,且透明度随着取代度的增加而增大;EOSS制成的油脂乳状液粒度小,粒径大小分布均匀,具有较好的乳化性和乳化稳定性;以EOSS为壁材,采用喷雾干燥法制得的油脂微胶囊颗粒包埋效果良好。实验结果表明,制备的EOSS具有良好的性质和结构,可作乳化剂和微胶囊壁材。     

ICP微等离子体射流在快速成形制造中的应用

本文开展了大气压甚高频感应耦合(ICP)微等离子体射流的特性与应用研究.在150 MHz甚高频,功率为90 W条件下获得温度高达上千度的温热等离子体射流,射流长度近3 cm.随着气流量的增加射流将呈现层流到湍流的转变,长度先增后减;而功率对于射流长度的影响存在着一个上限,当等离子体吸收的能量与扩散损失的能量达到平衡时,射流长度将达到最大.利用这种ICP微等离子体射流进行了微尺寸金属铜的快速成形制造,得到了球冠状和柱状铜金属件.在扫描电子显微镜下观察到沉积物表面最小颗粒尺寸远小于铜粉颗粒;X射线衍射结果显示沉积物表面存在弱氧化物峰,这是沉积过程中空气被射流卷入所致.     

The pasting properties of sonicated waxy rice starch suspensions

The effect of sonication on the pasting properties of waxy rice starch solutions (5 wt%) was investigated. It has been found that the functionality of starch granules was significantly influenced by the length of sonication and the solution temperature. A comparison of the pasting behaviour showed that the peak and final viscosities of the starch dispersions sonicated at temperatures near the onset temperature of gelatinisation were lower than those of the non-sonicated dispersions. The particle size measurements showed that the size of the heated and sonicated granules were smaller than that of the heated non-sonicated starch granules. Scanning electron microscopy (SEM) observations showed that the starch granule surface was not affected by sonication, and the size exclusion chromatography did not show any reduction in the size of the starch molecules. Based on these observations, the change in the pasting behaviour is explained in terms of the solubilisation of the swollen starch granules and starch aggregates induced by sonication.     

Gelatinization kinetic of waxy starches under pressure according to ionic strength

High pressure is a potential technology for the texturization of food products at ambient temperature. In this area, waxy starches are particularly interesting because they gelatinize quickly under sufficient pressure. However, gelatinization may be influenced by other components in the food matrix. Here, we investigate the influence of increasing ionic strength on gelatinization rate and kinetics at 500 MPa for waxy corn and waxy rice starches. We show that increasing ionic strength strongly retards and inhibits starch gelatinization under pressure and leads to heterogeneous gels with remnant granules.     

喇曼光谱法测定单个大米淀粉微粒糊化过程的实时研究

在特定加温模式和过量水分条件下,采用激光光镊喇曼光谱系统研究了单个大米淀粉微粒的糊化行为,获得了整个糊化过程的喇曼光谱.以光谱峰高的变化标记糊化过程,进一步验证了477 cm-1峰归属为淀粉分子骨架振动的事实.通过分析C-O-H基团相关特征峰1 052、1 083、1 127、1 339 cm-1的变化情况研究大米淀粉颗粒糊化过程中的速率问题.结果显示:糊化开始后,相关特征峰在过程中呈增强趋势,随着时间增加,温度升高,速率加快,直至糊化结束.     

Studies on biodegradable polymer electrolyte rice starch (RS) complexed with lithium iodide

Biodegradable and natural rice starch (RS) polymer with lithium iodide salt (LiI) was used to prepare polymer electrolytes using solution cast technique. Polymer electrolyte films were characterized by thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and scanning electron microscopy (SEM). TGA and DSC thermograms demonstrate that decomposition temperature (T_dc) and glass transition temperature (T_g) for rice starch shift upon complexation with lithium iodide salt. Thermolysis studies using TGA show decomposition temperature decreases with the addition of lithium iodide salt. XRD patterns show increase in amorphous behavior with doping of lithium iodide salt. The morphology studies were observed using SEM in terms of smoothness and miscibility.     

交联淀粉微球酶降解过程的FTIR和XRD分析

以可溶性淀粉为原料,N,N′-亚甲基双丙烯酰胺为交联剂,采用反相悬浮聚合得到了一种交联淀粉微球(CSM)。为了深入了解交联淀粉微球(CSM)的降解过程,利用傅里叶变换红外光谱(FTIR)和X射线粉末衍射(XRD) 等光谱分析手段,对可溶性淀粉、CSM及其CSM在模拟肠液中不同时间的降解产物进行了分析。FTIR和SEM的研究结果表明, CSM在消化液中3 h内可稳定维持其交联结构,降解后3和12 h之间1 090 cm-1处的C—O—C弯曲振动峰减弱,酰胺的Ⅰ带吸收峰和Ⅱ带吸收峰强度的减弱说明了淀粉分子链被降解, 交联结构开始解聚,12 h后酰胺的Ⅰ带吸收峰和Ⅱ带吸收峰完全消失,说明交联结构已完全被除去;XRD结果表明,CSM在消化液中降解12 h后的情况与可溶性淀粉的降解情况相似,非结晶性部分被分解,结晶度随降解过程的进行而提高,但是仍然小于可溶性淀粉的结晶度。     

Detection of Crude Protein,Crude Starch,and Amylose for Rice by Hyperspectral Reflectance

The contents of crude protein, crude starch, and amylose are three important indices to evaluate the nutrition and taste quality of rice. Studying the characteristics of crude protein, crude starch, and amylose of rice may provide a basis for monitoring rice quality by remote sensing. Different varieties and qualities of rice samples were selected through testing. The crude protein, crude starch, and amylose were extracted from rice. The hyperspectral reflectances of samples were measured for their crude protein, crude starch, and amylose as well as mixture with crude protein and crude starch by an Analytical Spectral Device FieldSpec Pro FR. The hyperspectral characteristics and their correlation with the contents of crude protein, crude starch, and amylose were analyzed. The results showed that the hyperspectral reflectance of crude protein was different from that of crude starch and amylose. Furthermore, the positions of peak and valley in the spectral curve of the mixture appeared “red shift” or “blue shift.” Nevertheless the contents (%) of crude protein, crude starch, and amylose in rice flour were significantly correlated to the absorbing area from 2020 to 2235 nm. The identified factors show a feasible method for monitoring rice quality by remote sensing.     

FTIR光谱结合曲线拟合研究萌发水稻种子

种子的萌发是种子生命历程中的主要组成部分之一,了解种子萌发过程中经历的生理生化变化,准确确定种子的活力,对农业生产很重要,因而,研究种子萌发有重要意义。采用傅里叶变换红外光谱结合曲线拟合研究不同萌发程度的水稻种子,以探寻种子贮藏物质动员情况,对不同萌发时间的水稻种子进行傅里叶变换红外光谱、二阶导数光谱、二维相关红外光谱和曲线拟合研究。结果显示,原始红外光谱整体相似,光谱反映出水稻种子的主要贮藏物质为淀粉、蛋白质和脂肪;吸收峰强度比A_{1 659}/A_{1 019},A_{1 740}/A_{1 019},A_{1 157}/A_{1 019},A_{1 157}/A_{1 081}随萌发时间的增加而降低。814～1 000和1 028～1 340 cm-1范围内的二维相关红外光谱结果显示自动峰个数和最强自动峰的位置、强度随种子萌发时间的增加而变化,表明种子在萌发过程中糖类和蛋白质发生变化。二阶导数光谱在1 200～950 cm-1范围内出现七个峰,其中988 cm-1处的峰随萌发时间的增加向较高波数蓝移,而1 053和1 158 cm-1处的峰向较低波数红移,表明水稻种子在萌发过程中多糖的结构和含量可能发生了变化;在1 700～1 600 cm-1范围内出现九个峰,其中1 641和1 692 cm-1处的峰呈现随萌发时间的增加红移到较低波数的趋势,表明水稻种子在萌发过程中蛋白质的结构和含量可能发生了变化;在1 800～1 700 cm-1范围二阶导数光谱仅观察到1 712和1 744 cm-1处的两个峰,其中1 744 cm-1由脂类物质C═O伸缩振动引起,为脂肪的特征峰。为进一步研究水稻种子萌发过程中贮藏物质的具体变化,以二阶导数光谱确定的子峰位置和数目为依据,对原始红外光谱的1 200～950与1 800～1 600 cm-1区域进行曲线拟合分析。曲线拟合结果显示,随萌发时间的增加,多糖和蛋白质的相对含量总体上呈现下降趋势,脂肪的相对含量先降后升。研究表明,傅里叶变换红外光谱结合曲线拟合可作为研究种子萌发的有效手段。     

Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch

In order to understand the relationship between the aggregation structure and physicochemical characteristics of ultrasonicated sweet potato starches, sweet potato starch modified with different sonication time (15, 20, 25 and 30 min) was studied in this work for developing starch-based ingredients with tailored functionality. SEM, XRD, FTIR, Raman and DSC measurements were conducted to investigate the transformations of morphological features, crystalline structure, short-range ordered structure and ordered molecular structure of starch granules. Not only could pores and cracks be observed at the surface of starch, but also the structural disorganizations were more evidently induced with the treatment time increasing, especially for the degrees of crystallinity, short-range molecular orders and ordered molecular structures. And these disordering in the aggregation structure not only increased the swelling power and solubility but also declined the pasting temperature, peak viscosity, final and breakdown viscosity of gelatinized starch. In addition, the strengthened retrogradation and gel structures formed by the rearrangement and entanglement of starch polymer chains also demonstrated the structural disorganizations of starch granules during ultrasonic treatment. Therefore, the results of this study may provide further insight in understanding the structural basis of starch physicochemical properties.