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。     

高压对米曲霉理化性质影响及诱变的研究

 在100~400 MPa压力、保压20 min的条件下处理酱油酿造菌种——米曲霉,研究高压对米曲霉存活率、形态特征、生理性质、蛋白酶、淀粉酶活性等的影响,并诱变筛选优良菌株。结果表明：高压对米曲霉的存活率、形态特征有明显的影响;压力对蛋白酶及淀粉酶活性的影响也有特异的规律,即在一定压力范围内（0.1~200 MPa）蛋白酶的活性随着压力的增加而减小,但随着压力的进一步升高（200~400 MPa）蛋白酶的活性又逐渐增强,在300 MPa时超过对照组,400 MPa时蛋白酶的活性达到最高值;淀粉酶在0.1~100 MPa时活性下降,在200 MPa时其平均的糊化和糖化活性最强、活力最高,当压力升高活性又开始降低,400 MPa时几乎又回到对照值。另外,高压处理后获得一株理想的变异菌株HP300a：生长速度快、孢子数量多、蛋白酶活力高,且不易被杂菌污染。其成曲的几项主要指标均优于对照株,酿出酱油的几项主要指标也明显优于对照株。为利用高压诱变筛选米曲霉优良菌种、提高酿造酱油产品的产量及质量提供了理论依据,并发现了高压处理米曲霉引起其蛋白酶及淀粉酶活性改变的特殊规律。     

金属离子辅助高静压钝化树莓多酚氧化酶研究

 树莓多酚氧化酶具有较强的耐压性,在600 MPa压力下处理45 min,其残余酶活仍高达40%以上。为了进一步钝化树莓内源多酚氧化酶的活性,研究了金属离子辅助高静压对树莓多酚氧化酶钝化的影响。在树莓多酚氧化酶粗酶液中添加对酶活性有抑制、激活、无改变的金属离子,研究其辅助400、600 MPa压力处理钝化树莓多酚氧化酶的效果。发现添加金属离子后,多酚氧化酶的活性随压力增大、时间延长而降低;Fe²⁺、Mn²⁺以及Cu²⁺均有不同程度的协同高静压钝化作用,而Ca²⁺在钝化树莓多酚氧化酶时与高静压出现拮抗现象,对树莓多酚氧化酶活性无影响的Zn²⁺未出现协同/拮抗作用。     

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。     

离心压缩机轮盘空腔的实验研究

本文以离心压缩机轮盘空腔为研究对象,依托大功率间冷压缩机闭式试验台测量了轮盘空腔静壁面不同半径处的静压和静温,分析了变工况下轮盘空腔和离心压缩机的耦合特性,并研究了变转速对轮盘空腔内部流动影响及其变化规律.结果 表明静压和静温沿着半径增大方向逐渐上升,但静温在近叶轮出口与空腔进口耦合处有所下降.设计转速下各位置点静压总体趋势、静温以及沿着半径减小方向的静压损和静温损均随流量的减少而增加.静压随叶轮转速的降低而减小,静温随转速变化的规律较复杂,静压损和静温损均随转速的降低而减少,静压和静温随流量变化的规律也会因转速改变而不同.     

动态超高压微射流对糯米淀粉结构的影响

以6%的糯米淀粉溶液为原料,并采用扫描电子显微镜(SEM),紫外-可见(UV/Vis),偏光显微(PLM),X射线衍射(XRD)分析动态超高压微射流处理对糯米淀粉微观结构的影响。结果表明：动态超高压微射流处理后,扫描电镜显示不同压力处理下的糯米淀粉颗粒结构受到不同程度的破坏,经过160 MPa处理后,淀粉颗粒被冲击成片状; 紫外-可见分析中碘兰值变小,支链淀粉含量减小,表明超高压处理过程中支链淀粉的结构被破坏; 偏光显微显示糯米淀粉颗粒的偏光十字随着处理压力的增加逐渐模糊,经160 MPa处理后,多数淀粉颗粒偏光十字消失; X射线衍射分析表明在120 MPa处理后,相对结晶度开始降低,但降低幅度较小。     

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477cm-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1052、1083、1127、1339cm-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.     

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.     

T 1−T 2 NMR correlation studies of high-pressure-processed starch and potato tissue

Two-dimensionalT ₁?T ₂ correlation spectroscopy is used to monitor the effect of high-pressure and microwave processing on the microscopic water distribution and starch chain dynamics in water-saturated packed beds of native A and B type starches. B type starches are shown to be more resistant to pressure treatment than A type starches. High-pressure-induced A type starch gels are also shown to be radically different from the corresponding thermally induced gel. Although the cell walls of raw potato are resistant to high-pressure damage, the tonoplast and plasmalemma membranes are disrupted by high pressure.     

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.     

Effects of high hydrostatic pressure on β-glucan content,swelling power,starch damage,and pasting properties of high-β-glucan barley flour

ABSTRACT

The effects of high hydrostatic pressure (HHP) on the physicochemical properties of high-β-glucan barley flour were investigated in the present study. Dough samples were made from two types of barley flour with low and high β-glucan content, respectively, and treated with HHP (200–600?MPa) for 10?min. Although the elevation of pasting properties for the samples treated at 600?MPa was reduced to the same extent as that in wheat flour at normal atmospheric pressure, β-glucan content was maintained regardless of the pressure applied. The significant increase in starch damage of the dough samples at 550 and 600?MPa was confirmed by the results of microscopic observation, which revealed that elliptical starch granules were cracked and damaged in samples with low β-glucan at 600?MPa, and in samples with high β-glucan content at 400?MPa or more. X-ray diffraction patterns of the samples treated at 600?MPa indicated the formation of amylose-lipid complexes that were considered to inhibit the elevation of viscosity.     

高静水压处理水稻诱导稳定遗传变异系的DNA分析

 用高压手段诱变水稻品种“毕粳38”,产生了两个稳定的可遗传的变异：变异1,植株分蘖减少,成熟期较原种提早20 d;变异2,植株变高,分蘖增加,籽粒变长,类似于籼稻。对原种及两个变异进行了ISSR及RAPD分析,结果显示原种及两个变异在ISSR和RAPD的检测中多态性明显,分别为28.57%和45.98%。变异2的变异大于变异1;ISSR检测中原种与变异1的平均绝对距离系数为0.030 3,与变异2的平均绝对距离系数为0.261 3。RAPD检测中原种与变异1的平均绝对距离系数0.084 5,与变异2的平均绝对距离系数为0.416 7。研究结果表明：高静水压可以对高等植物的种子进行诱变,产生在表型上及DNA分子水平上均可稳定遗传的变异。研究结果首次从DNA分子水平上证明高静水压处理可以产生变异。继各种化学制剂、各种射线诱变等方法之后,高压不失为一种行之有效的新诱变方法。     

Influence of botanic origin and amylose content on the morphology of starch nanocrystals

Starch nanocrystals (SNC) are crystalline platelets resulting from the disruption of the semi-crystalline structure of starch granules by the acid hydrolysis of amorphous parts. The aim of this study was to assess the influence of botanic origin and amylose content of native starches on the morphology and properties of resulting nanoparticles. SNC were prepared from five different starches normal maize, high amylose maize, waxy maize, potato, and wheat; covering three botanic origins, two crystalline types, and three range of amylose content (0, 25, and 70%) for maize starch. Different types of nanocrystals were obtained with a thickness ranging between 4 and 8 nm and diameter from about 50 to 120 nm depending on the source. The comparison of their morphology, crystallinity, and rheological properties is proposed for the first time. For the same amylose content, maize, potato, and wheat resulted in rather similar size and crystallinity of SNC proving the limited influence of the botanic origin. For the same botanic origin (maize), differences in size were more important indicating the influence of the amylopectin content. Also, particles tended to show square shapes with increasing native starch’s amylopectin content and A-type crystalinity. Thus, only high amylose content starches should be avoided to prepare SNC.     

The ex-situ and in-situ ultrasonic assisted oxidation of corn starch: A comparative study

The objective of this study was to evaluate the differences in ex-situ (starch treated by ultrasonication and oxidation sequentially, U-OS) and in-situ (starch treated by ultrasonication and oxidation simultaneously, UOS) ultrasonic assisted oxidation process of corn starch, which were studied in contrast to the traditional oxidized starches (OS). Fourier-transform infrared spectra confirmed the successful oxidation of all modified starches samples. In comparison to the OS, the carboxyl contents of U-OS and UOS increased by 56% and 112%, respectively. The same increase trend was also found for the carbonyl contents. The significance raise was attributed to the great increase of pores and specific surface areas in the starch granule after ultrasonic irradiation which promoted the penetration of the sodium hypochlorite into the starch granules with higher chances for chemical reactions. SEM and pore size distribution characterizations further verified this result. However, the method of in-situ ultrasonic assisted oxidation can simultaneously accelerate the increase of pores and the penetration process. Consequently, the starches with higher oxidation degree can be more efficiently prepared by the strategy of in-situ ultrasonic assisted oxidation.     

水稻种子萌发期高压诱导的SSH-cDNA文库构建与分析

 为了研究高压处理对高等植物基因表达的影响,以萌发过程中经高压处理后的水稻种子的mRNA作为检测子（Tester）,以对照样品的mRNA作为驱动子（Driver）,采用抑制差减杂交（SSH）结合镜像选择技术（MOS）构建了高压处理后水稻种子萌发过程中诱导表达的差减cDNA文库,并通过蓝白斑筛选获得了580个重组克隆。菌液PCR检测的结果表明这些克隆中的插入片段的大小主要分布在200～1000 bp之间,平均大小约为575 bp,其中单一扩增条带的有效重组克隆数为542个,有效的重组克隆率为93.3%。对部分重组克隆进行测序发现,受高压诱导表达的基因主要涉及到代谢、胁迫响应、转录调控等方面。为高压处理后水稻种子基因表达模式变化的研究打下了基础。     

The role of proteasome in yeast Saccharomyces cerevisiae response to sub-lethal high pressure treatment

Hydrostatic pressure is a physical factor that can induce stress in organisms. This stress leads to growth inhibition, cellular arrest, and cellular death, and these effects depend on the degree of pressure, temperature, and sensitivity of the organisms to hydrostatic pressure. Genomics studies of yeast cells under conditions recovering from high pressure-induced cellular damage showed evidence that multiprotein complexes or membrane proteins, and not soluble proteins, are the critical targets. We performed a metabolomic analysis. The metabolomics results suggested that membrane-spanning proteins broke down after high pressure treatment and recovery conditions. We also found 13 genes that were common to essential and pressure-induced gene groups. Among these 13 genes, more than 10 were associated with proteasome structure and functions. This suggests that proteasome structure or functions can be the critical target or a highly important factor. This hypothesis is supported by the fact that yeast cells are sensitive to the proteasome inhibitor MG132 after high pressure treatment.     

Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties

In this study, the effects of sonication and temperature-cycled storage on the structural properties and resistant starch content of high-amylose corn starch were investigated. Sonication induced a partial depolymerization of the molecular structures of amylopectin and amylose. Sonication treatment induced the appropriate structural changes for retrogradation. Although the relative crystallinity of sonicated starch was lower than that of non-sonicated starch, sonicated starch after retrogradation showed much higher relative crystallinity than non-sonicated starch. Regardless of sonication treatment, temperature-cycled storage resulted in a higher degree of retrogradation than isothermal storage, but the rate of retrogradation was greater in sonicated starch than in non-sonicated starch, as supported by retrogradation enthalpy, the Avrami constant, and relative crystallinity. The highly developed crystalline structure in sonicated starches due to retrogradation was reflected by the large amount of resistant starch.