Wang Xingchi, Wen Fanting, Zhang Shurong, Shen Ruru, Jiang Wei, Liu Jun
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
Int J Biol Macromol. 2017 Mar;96:807-816. doi: 10.1016/j.ijbiomac.2017.01.002. Epub 2017 Jan 3.
Effect of acid hydrolysis on the morphology, structure and digestion property of starch from Cynanchum auriculatum Royle ex Wight was investigated in this study. The hydrolysis degree of C. auriculatum starch rapidly increased to 63.69% after 4days and reached 78.67% at the end of 9days. Morphology observation showed that the starch granules remained intact during the first 4days of hydrolysis. However, serious erosion phenomenon was observed after 5days and starch granules completely fell into pieces after 7days. During acid hydrolysis process, the crystal type of hydrolyzed starch changed from original C-type to final A-type. Small-angle X-ray scattering patterns showed the semi-crystalline growth rings started to be hydrolyzed after 4days. The proportions of single helix and amorphous components as well as amylose content in starch gradually decreased, whereas the proportion of double helix components continuously increased during acid hydrolysis. However, the contents of rapidly digestible starch, slowly digestible starch and resistant starch were almost constant during acid hydrolysis process, indicating the in vitro digestion property of C. auriculatum starch was not affected by acid hydrolysis. Our results provided novel information on the inner structure of C. auriculatum starch granules.
本研究考察了酸水解对白首乌淀粉形态、结构及消化特性的影响。酸水解4天后，白首乌淀粉的水解度迅速增至63.69%，9天结束时达到78.67%。形态观察表明，水解前4天淀粉颗粒保持完整。然而，5天后观察到严重的侵蚀现象，7天后淀粉颗粒完全破碎。在酸水解过程中，水解淀粉的晶型由原来的C型转变为最终的A型。小角X射线散射图谱显示，4天后半结晶生长环开始被水解。酸水解过程中，淀粉中单螺旋和无定形成分比例以及直链淀粉含量逐渐降低，而双螺旋成分比例持续增加。然而，快速消化淀粉、缓慢消化淀粉和抗性淀粉的含量在酸水解过程中几乎保持不变，表明酸水解对白首乌淀粉的体外消化特性没有影响。我们的研究结果为白首乌淀粉颗粒的内部结构提供了新的信息。
