| With the increasing of the society, economy and people's life, the traditional crops can not be satisfied. And the food industry has to develop and utilize wild resources to satisfy people's requirement to the food, which is non-pollution, nutrition and health. The wild starch plants have plenty varieties, vast numbers, common distribution, and excellent useful values. Therefore, it is necessary to develop natural plants resources, which is becoming modern fashion. The acorn is the largest woody crops resources. In recent several ten years, the botanists pay their attention to the edible value of the acorn, and some research and industry departments studied the distribution and process of the acorn resources. A foreign botanist predicted that the acorn would be the crops and natural healthy food in the future.The effects of high pressure treatment, micronization treatment, heat moisture treatment on the processing regularities of 4 kinds of wild acorn starches were studied, which provides the academic basis to develop them.The crystal properties, adhesiveness and gelling of the treated starches were measured by using X-ray diffraction, Brookfirld DV-II+ viscosimeter, and TA-XT2i texture analyzer. The key conclusions were summarized with variance analysis, regression fitting, response analysis and grey system theory evaluation.(1) The high pressure treatment effected on crystal properties, viscosity properties, rheological properties, Solubility properties, transparence, enzyme hydrolysis, retrogradation property, gelling and retrogradation property notably.With high pressure treatment, the effects of the moisture content on adhesiveness, shear stress, bentonite power, retrogradation and cohesiveness were positive skewed. In another words, their values increased with the increasing of the moisture content. And the effects of the moisture content on crystallinity, Solubility, enzyme hydrolysis, and hardness, fracturaturaility, gumminess and chewiness of the gell were opposite to the above ones. The effects of the moisture content on transmission showed as a slope, and the highest value showed up when the moisture content was 55%. And its effects on retrogradation were opposite. The effects of pressure on shear stress and gumminess were positive skewed, and their values increased with the pressure increasing. And the effects on crystallinity and retrogradation were opposite.The effects curve of the pressure on dissolution, enzyme hydrolysis and resilience of the powder gel showed as a saddle, and the highest value showed up when the pressure was 150～350 MPa. And its effects on adhesiveness, shear stress, bentonite power, transparence, fracturability and retrogradation were opposite, which was a fillister.The properties of starch changed with the condition of the moisture and proper time under high pressure. And it can be achieved by prolonging time if pressure is not big enough.(2) The crystal can not be changed only if the time of the micronization treatment is long enough. The solubility, enzyme hydrolysis, hardness, gumminess, chewiness and resilience increased with the prolonging treatment time, and the crystal size and rate, adhesiveness, shear stress, transparence, retrogradation and cohesiveness decreased with the prolonging treatment time.Using the diameter of the starch to indicate the effects of the micronization on the starch properties can decrease the times of the micronization time in a funtion. In another words, the function can become a linear one by using starch diameter instead of a growth function by using micronization time.(3) The heat moisture treatment can change crystal properties, viscosity properties, rheological properties, solubility properties, transparence, enzyme hydrolysis, retrogradation property, gelling and retrogradation property. The increased order of the effects of moisture content, temperature and treatment time on the starch was moisture content, time and temperature. The effects of the heat moisture treatment on the starch were achieved by the time accumulating participated by water.Under certain temperature and time, the crystal, viscosity, solubility, enzyme hudrolysis of the starch, and the hardness, fracturability, adhesiceness, springiness, gumminess, chewiness, resilience and cohesiveness of the gel decreased as the moisture contents increasing. And the reflection of the shear stress, bentonite power, transparence and retrogradation property were the opposite.Under certain temperature and time, the crystal, viscosity, shear stress, bentonite power, enzyme hydrolysis of the starch, and the springiness and resilience of the gel were appositive skewed with the temperature of the treatment. And the solubility, transparence, retrogradation and retrogradation property were positive skewed. The hardness, fracturability, adhesiveness, gumminess and chewiness showed a parabolic curve with the temperature, and the highest value showed up when the temperature was 100℃.Under certain moisture content and temperature, the shear stress, solubility, bentonite power and enzyme hydrolysis were appositive skewed with the treatment time. And the crystal, viscosity, transparence and retrogradation property were positive skewed. The hardness, fracturability, adhesiveness, gumminess, chewiness and retrogradation showed a parabolic curve with the treatment time, and the highest value showed up when the time was 1 h.The innovations in this study are as below:(1) The properties of starch changed with the condition of the moisture and proper time under high pressure. And it can be achieved by prolonging time if pressure is not big enough, which completed the theory system of treating starch with high pressure.(2) Using the diameter of the starch to indicate the effects of the micronization on the starch properties can decrease the times of the micronization time in a funtion. In another words, the function can become a linear one by using starch diameter instead of a growth function by using micronization time.(3) Under the heat moisture treatment, the increased order of the comprehensive effects of moisture content, temperature and treatment time on the starch was moisture content, time and temperature.(4) Using viscosimeter to measure the retrogradation property of the starch is put forward firstly.The effects of three kinds of physical methods on the process properties of the starches were studied systematically, which supplied plenty theory method for further process of the starches. However, three topics below should be continued:(1) The temperature will increase with the high pressure treatment, therefore, temperature should be noticed.(2) The carrier of micronization will influence the starch properties, and it should be noticed when further studying the starch process properties.(3) The heat properties of the starch is one of the important process properties, and it should be focused on. |
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