经 1,4-α-葡聚糖分支酶处理的玉米淀粉的回生行为。
Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme.
机构信息
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
出版信息
Food Chem. 2016 Jul 15;203:308-313. doi: 10.1016/j.foodchem.2016.02.059. Epub 2016 Feb 10.
The retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme (GBE) was investigated using rheometry, pulsed nuclear magnetic resonance (PNMR), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Dynamic time sweep analysis confirmed that the storage modulus (G') of corn starch stored at 4 °C decreased with increasing GBE treatment time. PNMR analysis demonstrated that the transverse relaxation times (T2) of corn starches treated with GBE were higher than that of control during the storage at 4 °C. DSC results demonstrated that the retrogradation enthalpy (ΔHr) of corn starch was reduced by 22.3% after GBE treatment for 10h. Avrami equation analysis showed that GBE treatment reduced the rate of starch retrogradation. FTIR analysis revealed that GBE treatment led to a decrease in hydrogen bonds within the starch. Overall, these results demonstrate that both short- and long-term retrogradation of corn starch were retarded by GBE treatment.
使用流变学、脉冲核磁共振（PNMR）、差示扫描量热法（DSC）和傅里叶变换红外光谱（FTIR）研究了用 1,4-α-葡聚糖分支酶（GBE）处理的玉米淀粉的回生行为。动态时间扫描分析证实，在 4°C 下储存的玉米淀粉的储能模量（G'）随 GBE 处理时间的增加而降低。PNMR 分析表明，在 4°C 下储存时，用 GBE 处理的玉米淀粉的横向弛豫时间（T2）高于对照品。DSC 结果表明，GBE 处理 10 小时后，玉米淀粉的回生焓（ΔHr）降低了 22.3%。Avrami 方程分析表明，GBE 处理降低了淀粉回生的速率。FTIR 分析表明，GBE 处理导致淀粉内部氢键减少。总的来说，这些结果表明，GBE 处理既延缓了玉米淀粉的短期回生，也延缓了其长期回生。
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