普鲁兰酶解支对马铃薯淀粉-月桂酸复合物和马铃薯淀粉基膜性能的影响。
Effects of pullulanase debranching on the properties of potato starch-lauric acid complex and potato starch-based film.
机构信息
State Key laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
State Key laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
出版信息
Int J Biol Macromol. 2020 Aug 1;156:1330-1336. doi: 10.1016/j.ijbiomac.2019.11.173. Epub 2019 Nov 21.
The effects of different debranching time on the properties of potato starch and its films were evaluated. Potato starch granules were debranched with pullulanase for 0, 0.5, 1.0, 1.5 or 2.0 h. The effects of pullulanase debranching treatment on the chain-length distributions of amylopectin were analysed by high performance anion exchange chromatography (HPAEC), which proved that the shorter debranching treatment generated more linear chains with favourable lengths to facilitate the formation of potato starch-lauric acid complexes. The debranched starch-lipid complexes showed higher lauric acid content than that of the untreated sample. X-ray diffraction showed that the diffraction intensity of the debranched sample was stronger than that of the undebranched sample, and when the debranching time was >1.5 h, the diffraction intensity and relative crystallinity of the complexes decreased. The sample exhibited a high melting enthalpy (ΔH) under the pullulanase debranching treatment for 1.5 h. Scanning electron microscope data indicated that the surface of the composite film was flatter after the debranching treatment and that the films exhibited the lowest water vapour permeability and highest tensile strength after the treatment time for 1.5 h.
研究了不同的切支时间对马铃薯淀粉及其薄膜性能的影响。采用普鲁兰酶对马铃薯淀粉颗粒进行切支处理，时间分别为 0、0.5、1.0、1.5 或 2.0 h。采用高效阴离子交换色谱（HPAEC）分析普鲁兰酶切支处理对支链淀粉链长分布的影响，结果表明，较短的切支处理生成了更多具有有利长度的线性链，有利于马铃薯淀粉-月桂酸复合物的形成。经切支淀粉-脂质复合物的月桂酸含量高于未处理样品。X 射线衍射表明，切支样品的衍射强度强于未切支样品，当切支时间＞1.5 h 时，复合物的衍射强度和相对结晶度降低。在普鲁兰酶切支处理 1.5 h 下，样品表现出较高的熔融焓（ΔH）。扫描电子显微镜数据表明，经切支处理后复合膜的表面更平整，处理时间为 1.5 h 时，复合膜的水蒸气透过率最低，拉伸强度最高。
Zotero 插件