支链淀粉和直链淀粉结构对淀粉颗粒溶胀影响的观察,Food Hydrocolloids

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支链淀粉和直链淀粉结构对淀粉颗粒溶胀影响的观察
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2020-06-01 , DOI: 10.1016/j.foodhyd.2020.105663
Varatharajan Vamadevan , Eric Bertoft

摘要基于从支链淀粉的极限糊精获得的内部单元链分布，我们早期的工作已经报道了四种不同类型的支链淀粉结构，数据强烈表明支链淀粉内部单元链的链长和组织影响了支链淀粉的糊化和凝沉特性。淀粉。另一个重要的功能属性是颗粒溶胀，它主要有助于淀粉的增粘特性。在这项研究中，含有四种类型支链淀粉的未改性脱脂含直链淀粉的淀粉颗粒在温水中溶胀。颗粒的溶胀模式与支链淀粉成分的结构类型有关。具有类型 1 结构支链淀粉的颗粒在较低温度（约 55°C）下开始膨胀，并且比大多数其他淀粉具有更有限的膨胀。1 型淀粉在高于 85 °C 的温度下失去完整性，而含有 2 型和 3 型支链淀粉的淀粉颗粒在 95 °C 时仍保持完整。含 4 型支链淀粉的淀粉在溶胀方面是异质的：较小的山药淀粉在 75 到 95 °C 之间具有相对有限的溶胀，而美人蕉和马铃薯淀粉在 95 °C 之前已经广泛溶胀并分解。研究中还包括了一些蜡质样品，这些样品通常比非蜡质样品对膨胀更敏感，表明直链淀粉限制了膨胀并稳定了颗粒结构，尽管表观直链淀粉含量与测试样品的溶胀之间没有相关性。相反，结果表明支链淀粉的结构与淀粉颗粒中直链淀粉的沉积之间存在相关性。

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Observations on the impact of amylopectin and amylose structure on the swelling of starch granules

Abstract Four different types of amylopectin structure have been reported in our earlier work based on the internal unit chain profile obtained from limit dextrins of amylopectin and data strongly suggested that chain length and organization of internal unit chains of amylopectin influence the gelatinization and retrogradation properties of the starch. Another important functional attribute is granule swelling that mainly contributes to the viscosifying property of starches. In this study, unmodified defatted amylose-containing starch granules possessing amylopectin of four types were subjected to swelling in warm water. The swelling pattern of the granules was related to the structural type of the amylopectin component. Granules having amylopectin of Type 1 structure started to swell at lower temperature (about 55 °C) and possessed more restricted swelling than most of the other starches. Type 1 starches lost their integrity at temperatures above 85 °C, whereas starch granules with Type 2 and 3 amylopectin were still intact at 95 °C. Starches with Type 4 amylopectin were heterogeneous with respect to their swelling: Lesser yam starch possessed comparatively restricted swelling between 75 and 95 °C, whereas canna and potato starch swelled extensively and disintegrated already before 95 °C. Some waxy samples were also included in the investigation and these were generally more sensitive to swelling than their non-waxy counterparts, showing that amylose restricts the swelling and stabilizes the granular structure, albeit there was no correlation between the apparent amylose content and the swelling of tested samples. Instead, the result suggested a correlation between the structure of amylopectin and the deposition of amylose in the starch granules.

更新日期：2020-06-01

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