【摘要】 本研究探讨了不同压力场（200、400、600 MPa）与不同含量酒精（30%～100%）作用下淀粉多尺度结构和理化性能的变化规律，旨为揭示超高压处理过程中溶液极性变化诱导淀粉多尺度结构转变进而调控其理化特性的分子机制。采用扫描电镜、小角X射线散射、X射线衍射、快速黏度分析等研究了不同压力场下溶液酒精含量对淀粉颗粒结构、层状结构、结晶结构以及糊化与老化特性的影响规律。结果发现，纯水相中的淀粉颗粒在600 MPa压力时，其颗粒态、层状及结晶结构破坏严重，淀粉糊峰值粘度次递下降；而在含有30%～100%酒精的溶液体系中，淀粉有序化结构向无序化形态的转变受到明显抑制，但其峰值粘度呈现无规律变化趋势。此外，超高压处理过程中溶液的酒精成分还可明显延缓淀粉糊的老化行为，且老化淀粉的结晶度与淀粉糊的回生值呈现较强正相关关系。综上，研究结果将为基于超高压与溶液极性处理定向调控淀粉结构与功能特性提供理论指导。更多还原

【Abstract】 In order to understand the effect of different alcohol contents(30%～100%) on starch structure and physicochemical properties under ultra-high-pressure field(200, 400, 600 MPa), changes of starch multi-scale structure and physicochemical characteristics were investigated. Related techniques such as scanning electron microscopy, small-angle X-ray scattering, X-ray diffraction and rapid viscosity analysis were applied for evaluating how pressure fields and alcohol content affected the granular structure, lamellar structure, crystalline structure, pasting and retrogradation behaviors of starch. Results showed that, starch granular, lamellar and crystalline structures were severely disrupted under 600 MPa pressure and pure water solution, and the peak viscosity of starch gradually decreased. And the alterations from starch ordered structure to its disordered form were significantly inhibited with the increased alcohol content(30%～100%),whereas its peak viscosity displayed an irregular trend. Furthermore, the alcoholic component in the solution during ultrahigh pressure treatment could significantly delay the aging behavior of starch paste. In summary, this research would provide theoretical guidance for rationally controlling the starch structure and functional properties based on ultra-highpressure with different solution polarity.更多还原