College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China; Hubei Engineering Center of Natural Polymers-based Medical Materials, Wuhan University, Wuhan 430072, China.
College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China; Hubei Engineering Center of Natural Polymers-based Medical Materials, Wuhan University, Wuhan 430072, China.
Int J Biol Macromol. 2020 Apr 15;149:1098-1108. doi: 10.1016/j.ijbiomac.2020.02.014. Epub 2020 Feb 4.
Microstructure of starch plays a vital role in the physicochemical properties. In this study, the microstructure, gelatinization and pasting properties of rice starches after acid, heat and acid-heat treatments were investigated. In our findings, molecular weight and size, amylopectin chain length distribution, degree of branching, amylose content, relative crystallinity, and hot water-solubility of rice starch were varied significantly after acid-heat treatment, showing a synergy between acid and heat. Correspondingly, acid-heat treatment markedly changed gelatinization and pasting properties of rice starch by sharply decreasing gelatinization and pasting temperatures as well as pasting viscosities. Pearson correlation analysis was performed, showing that molecular weight, size, amylopectin chain length distribution, and amylose content were significantly correlated to gelatinization temperatures, and crystallinity was remarkably correlated to gelatinization enthalpy. As for pasting properties, molecular weight and size as the major factors were substantially correlated to pasting viscosities and pasting temperature. This study provides a structure-property correlation for acid-heat treated rice starch, giving scientific basis for the application of starch in food industry.
淀粉的微观结构在理化性质中起着至关重要的作用。本研究探讨了酸、热和酸热处理后大米淀粉的微观结构、糊化和糊化特性。研究结果表明，酸热处理后，大米淀粉的分子量和粒径、支链淀粉链长分布、分支度、直链淀粉含量、相对结晶度和热水溶解度均发生了显著变化，表现出酸和热之间的协同作用。相应地，酸热处理通过显著降低糊化和糊化温度以及糊化黏度来显著改变大米淀粉的糊化和糊化特性。进行了皮尔逊相关性分析，结果表明，分子量、粒径、支链淀粉链长分布和直链淀粉含量与糊化温度显著相关，结晶度与糊化焓显著相关。对于糊化特性，分子量和粒径等主要因素与糊化黏度和糊化温度密切相关。本研究为酸热处理后的大米淀粉提供了结构-性能相关性，为淀粉在食品工业中的应用提供了科学依据。
