为探究两种有机酸对慈姑淀粉品质的影响,将L‑酒石酸和柠檬酸按不同添加量加入到慈姑淀粉中,考察有机酸的添加对慈姑淀粉的透明度、色差、冻融稳定性、消化特性、溶解度、膨润度、凝沉性的影响,并通过扫描电子显微镜观察、偏光十字观察...为探究两种有机酸对慈姑淀粉品质的影响,将L‑酒石酸和柠檬酸按不同添加量加入到慈姑淀粉中,考察有机酸的添加对慈姑淀粉的透明度、色差、冻融稳定性、消化特性、溶解度、膨润度、凝沉性的影响,并通过扫描电子显微镜观察、偏光十字观察、红外光谱和X‑射线衍射等测定慈菇淀粉的品质。结果表明:酸改性慈姑淀粉的透明度较原淀粉显著提高,其中加入15 g L‑酒石酸使慈姑淀粉透明度提升32.03%,使快速消化淀粉(rapidly digestible starch,RDS)含量增加。但酸改性后的慈姑淀粉的冻融稳定性变差且在未改变晶体晶型情况下破坏淀粉结构,使颗粒发生重组变大,而高浓度有机酸对慈姑淀粉凝沉性有一定改善作用;慈姑淀粉溶解度和膨润度在65℃下明显升高。研究发现,有机酸改性慈姑淀粉是一种较为温和的改性方式,能优化其主要加工特性,在生产应用上具有较大潜力。展开更多
This study investigates the properties of high-purity starches extracted from Polygonum multiflorum(PMS)and Smilax glabra(SGS).The starches were characterized by scanning electron microscopy,Fouriertransform infrared ...This study investigates the properties of high-purity starches extracted from Polygonum multiflorum(PMS)and Smilax glabra(SGS).The starches were characterized by scanning electron microscopy,Fouriertransform infrared spectroscopy,X-ray diffraction,high-performance anion-exchange chromatography,and differential scanning calorimetry.Significant differences were observed in their morphological,physicochemical,and functional properties.PMS had a smaller particle size(13.68 μm),irregular polygonal shape,A-type,lower water absorption(62.67 %),and higher oil absorption(51.17 %).In contrast,SGS exhibited larger particles(31.75 μm),a nearly spherical shape,B-type,higher crystallinity(50.66 %),and greater amylose content(21.54 %),with superior thermal stability,shear resistance,and gelatinization enthalpy.SGS also contained higher resistant starch(83.28 %) and longer average chain length(20.58 %),but showed lower solubility,swelling power,light transmittance,and freeze-thaw stability.The physicochemical properties differences in crystal pattern and particle morphology between PMS and SGS lead to distinct behaviors during in vitro digestion and fermentation.These findings highlight the potential of medicinal plant starches in functional ingredients and industrial processes.展开更多
文摘为探究两种有机酸对慈姑淀粉品质的影响,将L‑酒石酸和柠檬酸按不同添加量加入到慈姑淀粉中,考察有机酸的添加对慈姑淀粉的透明度、色差、冻融稳定性、消化特性、溶解度、膨润度、凝沉性的影响,并通过扫描电子显微镜观察、偏光十字观察、红外光谱和X‑射线衍射等测定慈菇淀粉的品质。结果表明:酸改性慈姑淀粉的透明度较原淀粉显著提高,其中加入15 g L‑酒石酸使慈姑淀粉透明度提升32.03%,使快速消化淀粉(rapidly digestible starch,RDS)含量增加。但酸改性后的慈姑淀粉的冻融稳定性变差且在未改变晶体晶型情况下破坏淀粉结构,使颗粒发生重组变大,而高浓度有机酸对慈姑淀粉凝沉性有一定改善作用;慈姑淀粉溶解度和膨润度在65℃下明显升高。研究发现,有机酸改性慈姑淀粉是一种较为温和的改性方式,能优化其主要加工特性,在生产应用上具有较大潜力。
基金supported by the National Natural Science Foundation of China (No.82174074)。
文摘This study investigates the properties of high-purity starches extracted from Polygonum multiflorum(PMS)and Smilax glabra(SGS).The starches were characterized by scanning electron microscopy,Fouriertransform infrared spectroscopy,X-ray diffraction,high-performance anion-exchange chromatography,and differential scanning calorimetry.Significant differences were observed in their morphological,physicochemical,and functional properties.PMS had a smaller particle size(13.68 μm),irregular polygonal shape,A-type,lower water absorption(62.67 %),and higher oil absorption(51.17 %).In contrast,SGS exhibited larger particles(31.75 μm),a nearly spherical shape,B-type,higher crystallinity(50.66 %),and greater amylose content(21.54 %),with superior thermal stability,shear resistance,and gelatinization enthalpy.SGS also contained higher resistant starch(83.28 %) and longer average chain length(20.58 %),but showed lower solubility,swelling power,light transmittance,and freeze-thaw stability.The physicochemical properties differences in crystal pattern and particle morphology between PMS and SGS lead to distinct behaviors during in vitro digestion and fermentation.These findings highlight the potential of medicinal plant starches in functional ingredients and industrial processes.
