摘要
为探究韧化与韧化-酶改性对高粱淀粉中慢消化淀粉形成及其结构、理化性质的影响,以高粱淀粉为原料,对两种改性前后的高粱淀粉中慢消化淀粉含量、淀粉颗粒形貌、结晶结构、溶解度、膨胀度、析水率、热稳定性等结构和理化性质进行比较分析。结果表明:两种改性后高粱淀粉中慢消化淀粉含量显著提高(P<0.05),韧化后高粱慢消化淀粉含量为18.68%,而韧化-酶改性后其含量为38.37%;韧化-酶改性高粱淀粉颗粒表面呈现不规则碎片状;改性使高粱淀粉内部结构重新排列,韧化高粱淀粉相对结晶度提高到21.43%,韧化-酶改性高粱淀粉相对结晶度提高到27.53%;韧化高粱淀粉保持A型晶体,韧化-酶改性高粱淀粉转变为A+V型晶体;改性后高粱淀粉的溶解度与膨胀度在90℃时均显著低于高粱淀粉(P<0.05),而透明度和析水率均显著高于高粱淀粉(P<0.05);糊化起始温度升高,表现出良好的热稳定性。与韧化改性高粱淀粉相比,韧化-酶改性对高粱淀粉中慢消化淀粉含量及其结构与理化性质影响更显著。
To investigate the effects of mechanical toughening and toughening-enzymatic modification on the formation,structure,and physicochemical properties of slow-digestible starch content in sorghum starch,a comparative analysis was conducted on the structure and physicochemical characteristics of sorghum starch before and after these modifications.Parameters including slow-digestible starch content,starch granule morphology,crystal structure,solubility,expansion capacity,water extraction rate,and thermal stability were examined.Results showed that,the slow-digestible starch content in modified sorghum starch significantly increased(P<0.05).Specifically,the content after toughening reached 18.68%,and following toughening and enzyme modification,it increased to 38.37%.The surface morphology of enzyme-modified sorghum starch exhibited irregularities and fragmentation,and the internal structure of modified sorghum starch underwent rearrangement.Notably,the relative crystallinity of toughened sorghum starch increased to 21.43%,and that of enzymatically modified toughened sorghum starch increased to 27.53%.Toughened sorghum starch retained an A-type crystalline form,while enzymatically modified toughened sorghum starch transitioned to an A+V type crystalline form.At 90℃,both solubility and dilatability were significantly lower in modified sorghum starch compared to unmodified samples(P<0.05),while transparency and water precipitation rates were markedly higher(P<0.05).An increase in the initial gelatinization temperature was observed,indicating enhanced thermal stability.In conclusion,compared to toughened modified sorghum starch alone,the combination of toughening and enzyme modification demonstrated a more pronounced impact on the content,structural attributes,and physicochemical properties of slow-digestible starch in starchy sorghum materials.
作者
马宏妲
姚佳欣
刘世杰
王雅诗
李志江
张洪微
MA Hongda;YAO Jiaxin;LIU Shijie;WANG Yashi;LI Zhijiang;ZHANG Hongwei(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319,China)
出处
《食品工业科技》
北大核心
2025年第16期11-18,共8页
Science and Technology of Food Industry
基金
国家重点研发计划项目:杂粮食品精细化加工关键技术合作研究及应用示范(2018YFE0206300)
黑龙江八一农垦大学“三纵”科研支持计划(ZRCPY202210)。
关键词
高粱淀粉
慢消化淀粉
韧化-酶改性
结构特性
理化性质
sorghum starch
slow-digestible starch
toughening-enzyme modification
structural attributes
physicochemical properties
