State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Int J Biol Macromol. 2015 Feb;73:45-8. doi: 10.1016/j.ijbiomac.2014.11.010. Epub 2014 Nov 20.
The pasting properties of rice starch (RS) with high concentration (10%, w/w) were investigated in the presence or absence of pullulan (PUL) using a rapid visco-analyzer (RVA). Addition of pullulan resulted in the reduction of peak viscosity, trough viscosity, final viscosity, and setback value of RS. Furthermore, an interesting phenomenon, i.e. a small viscosity peak appeared in the RVA curves of RS-PUL mixtures, was observed. It indicated that addition of pullulan might suppress the gelatinization of starch granules by maintaining the integration of some granules. The scanning electron microscope (SEM) observation of samples suggested that starch granules could be wrapped by a thin membrane composed of pullulan and/or pullulan-amylose associations. The coating ability of pullulan and/or the possible molecular interactions between pullulan and amylose could be responsible for these results.
采用快速黏度分析仪（RVA）研究了高浓度（10%，w/w）大米淀粉（RS）在有或没有普鲁兰（PUL）存在的情况下的糊化特性。添加普鲁兰会降低 RS 的峰值黏度、低谷黏度、最终黏度和回生值。此外，还观察到一个有趣的现象，即在 RS-PUL 混合物的 RVA 曲线上出现了一个小的黏度峰。这表明添加普鲁兰可能通过保持部分颗粒的完整性来抑制淀粉颗粒的糊化。对样品的扫描电子显微镜（SEM）观察表明，淀粉颗粒可能被一层由普鲁兰和/或普鲁兰-直链淀粉复合物组成的薄膜包裹。普鲁兰的包埋能力和普鲁兰与直链淀粉之间可能存在的分子相互作用可能是造成这些结果的原因。
