College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
Carbohydr Polym. 2019 Jun 1;213:79-88. doi: 10.1016/j.carbpol.2019.02.077. Epub 2019 Feb 21.
The effects of spontaneous fermentation on the molecular and physicochemical characteristics of sweet potato starch stored in tank during twelve months were investigated. From starch slurry collected during spontaneous fermentation, eight isolates showed amylolytic activity, which included two Acetobacter strains, five Bacillus strains and one Gluconacetobacter strain. By spontaneous fermentation, the amylose content and the average molecular weight of starch were significantly decreased. Besides, the native and fermented starches showed different amylopectin chain-length distribution patterns. Among them, no significant differences in granular morphology, granule size distribution, and crystalline structure. However, the thermal and pasting properties as well as the hardness of the starch gel differed significantly. Pearson's correlation analysis showed that the physicochemical properties was mainly influenced by the changes in the amylose content, amylopectin chain-length distribution as well as the average molecular weight of starch. These findings demonstrated the feasibility of spontaneous fermentation as a tool for modifying starches.
研究了在罐中储存 12 个月期间，自然发酵对甘薯淀粉的分子和理化特性的影响。从自然发酵过程中收集的淀粉浆中，有 8 个分离物表现出淀粉分解活性，其中包括 2 个醋杆菌菌株、5 个芽孢杆菌菌株和 1 个葡糖醋杆菌菌株。通过自然发酵，淀粉的直链淀粉含量和平均分子量显著降低。此外，天然淀粉和发酵淀粉表现出不同的支链淀粉链长分布模式。其中，颗粒形态、颗粒大小分布和结晶结构没有显著差异。然而，淀粉糊的热性质、糊化性质以及淀粉凝胶的硬度有显著差异。皮尔逊相关分析表明，理化性质主要受淀粉直链淀粉含量、支链淀粉链长分布以及平均分子量的变化影响。这些发现证明了自然发酵作为一种改性淀粉的工具的可行性。
