Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, 1 Shizishan Street, Wuhan, Hubei Province 430070, PR China.
Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, 1 Shizishan Street, Wuhan, Hubei Province 430070, PR China.
Int J Biol Macromol. 2017 Nov;104(Pt A):837-845. doi: 10.1016/j.ijbiomac.2017.06.125. Epub 2017 Jul 3.
The multi-scale structures and pasting properties of starch in WWF were investigated after superfine grinding. Five particle size distributions of WWF and their corresponding starch were obtained. The grinding process reduced the particle size of WWF and starch. However, a slight increase of fragments from starch granules was observed with enhanced grinding strength because of the small decrease in starch particle size and the existence of other WWF components that undertook some of shearing force and friction during grinding. A prominent reduction in starch crystallinity was resulted due to the destruction of crystalline structure by grinding. Small-angle X-ray scattering analyses indicated the disordering in starch semi-crystalline lamellae with thinner lamellae thickness. Additionally, the C Nuclear Magnetic Resonance spectra demonstrated the alterations in starch chain conformation by varying peak areas of starch carbons (C1 and C4). Along with these structural changes, Starch pasting characteristics showed substantial variations, indicating decreased viscosities and higher pasting stability. The results suggest that the grinding treatments influenced the structures and pasting properties of starch even at a non-separated state, the changes in starch structures were related to the variations in starch gelatinization characteristics.
对超微粉碎后 WWF 中的淀粉的多尺度结构和糊化特性进行了研究。得到了 5 种不同粒径分布的 WWF 及其对应的淀粉。研磨过程减小了 WWF 和淀粉的粒径。然而，由于淀粉粒径的微小减小和其他 WWF 成分在研磨过程中承担了部分剪切力和摩擦力，观察到淀粉颗粒的碎片略有增加。由于研磨破坏了结晶结构，淀粉结晶度明显降低。小角 X 射线散射分析表明，淀粉半晶态片层的无序化导致片层厚度变薄。此外，C 核磁共振谱表明，通过改变淀粉碳（C1 和 C4）的峰面积，淀粉链构象发生了变化。随着这些结构变化，淀粉糊化特性发生了显著变化，表现为粘度降低和糊化稳定性提高。结果表明，即使在未分离状态下，研磨处理也会影响淀粉的结构和糊化特性，淀粉结构的变化与淀粉糊化特性的变化有关。
