Chen Boru, Dang Leping, Zhang Xiao, Fang Wenzhi, Hou Mengna, Liu Tiankuo, Wang Zhanzhong
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China.
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China.
Food Chem. 2017 Mar 15;219:93-101. doi: 10.1016/j.foodchem.2016.09.128. Epub 2016 Sep 20.
Kudzu starch was cross-linked with sodium trimetaphosphate (STMP) at different temperatures, time and of STMP concentrations in this work. The cross-linked starches (CLSs) were fractionated further into cross-linked amylose and amylopectin in order to compare the effect of cross-linking on the microstructure. According to scanning electron microscope (SEM), CLSs displayed the resemble appearance of spherical and polygonal shapes like NS. X-ray diffraction (XRD) revealed that amylose of native starch (A), NS and CLS displayed a combination of A-type and B-type structure, while that was not found in amylose of cross-linked starch (CLA). The deconvoluted fourier transform infrared (FT-IR) indicated that crystal structure of kudzu starch was losing with the proceeding of cross-linking reaction. The CLSs exhibited a higher retrogradation and freeze-thaw stability than NS. This was accompanied by a significant decrease in sedimentation, transparency, swelling power and solubility.
在本研究中，葛根淀粉与偏磷酸钠（STMP）在不同温度、时间和STMP浓度下进行交联。将交联淀粉（CLS）进一步分离成交联直链淀粉和支链淀粉，以比较交联对微观结构的影响。根据扫描电子显微镜（SEM）观察，CLS呈现出与天然淀粉（NS）相似的球形和多边形外观。X射线衍射（XRD）表明，天然淀粉（A）、NS和CLS的直链淀粉呈现A型和B型结构的组合，而交联淀粉（CLA）的直链淀粉中未发现这种组合。去卷积傅里叶变换红外光谱（FT-IR）表明，随着交联反应的进行，葛根淀粉的晶体结构逐渐丧失。CLS比NS表现出更高的回生和冻融稳定性。这伴随着沉降、透明度、膨胀力和溶解度的显著降低。
