食品科学 ›› 2020, Vol. 41 ›› Issue (7): 93-101.doi: 10.7506/spkx1002-6630-20181107-085

• 食品工程 • 上一篇    下一篇

干热处理对青稞淀粉多尺度结构和理化性质的影响

卞华伟,郑波,陈玲,朱惠莲   

  1. (1.中山大学公共卫生学院,广东 广州 510080;2.华南理工大学食品科学与工程学院,广东省天然产物绿色加工与产品安全重点实验室,淀粉与植物蛋白深加工教育部工程研究中心,广东 广州 510640)
  • 出版日期:2020-04-15 发布日期:2020-04-20
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD04012021); 广东省“扬帆计划”引进创新创业团队专项(2014YT02S029)

Multi-Scale Structure and Physicochemical Properties of Highland Barley Starch Following Dry Heat Treatment

BIAN Huawei, ZHENG Bo, CHEN Ling, ZHU Huilian   

  1. (1. School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; 2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch & Protein Processing, Ministry of Education, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
  • Online:2020-04-15 Published:2020-04-20

摘要: 采用扫描电子显微镜、粒径分析、小角X射线散射、X射线衍射和凝胶渗透色谱等方法研究不同碱性条件下干热处理前后青稞淀粉多尺度结构和理化性质的变化。结果表明,随着pH值的升高,干热处理降低了淀粉糊的黏度和回生值,但提高了淀粉糊稳定性,这是由淀粉有序化程度和结晶度的增加以及淀粉分子断链后的重排引起的。此外,干热处理后淀粉的慢消化淀粉(slowly digestible starch,SDS)和抗消化淀粉(resistant starch,RS)含量增加。当淀粉分子断链后其分子摩尔质量低于2×107 g/mol时,淀粉的螺旋结构含量增加,结晶度提高,结晶片层更加有序,促进了SDS和RS的形成。研究结果为干热处理加工技术调控青稞淀粉及淀粉基食品的消化性能提供了理论支撑和基础数据。

关键词: 青稞淀粉, 干热处理, 多尺度结构, 糊化特性, 消化性

Abstract: In this study, changes in the multi-scale structure and physicochemical properties (digestibility and pasting properties) of highland barley starch before and after dry heat treatment (DHT) under alkaline conditions at different pH levels were explored by scanning electron microscopy, particle size and distribution analysis, small-angle X-ray scattering, X-ray diffraction and gel permeation chromatography. The results indicated that with the increase in pH value, DHT decreased the viscosity and retrogradation value but increased the paste stability of the starch paste. These changes resulted from an increase in starch highly-ordered structures and crystallinity and the rearrangement of degraded starch molecules. Moreover, the DHT starch possessed greater proportions of slowly digestible starch (SDS) and resistant starch (RS). The degraded starch with a molecular molar mass below 2 × 107 g/mol showed increased helix content, greater crystallinity with a more ordered crystalline lamellae, promoting SDS and RS formation. Overall, these results suggest that DHT is a promising approach for the regulation of starch digestibility with suitable pasting properties, which can provide valuable information for the rational design of highland barley starch-based products.

Key words: highland barley starch, dry heat treatment, multi-scale structure, pasting properties, digestibility

中图分类号: