Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001 Leuven, Belgium.
Division of Mechatronics, Biostatistics and Sensors (MeBioS), KU Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium.
Carbohydr Polym. 2020 Aug 1;241:116262. doi: 10.1016/j.carbpol.2020.116262. Epub 2020 Apr 30.
The effect of wheat bran on starch gelatinization temperature was investigated. Dynamic water vapour sorption and water retention capacity experiments showed that bran bound up to 3 times more water than starch. However, examining starch gelatinization in starch-bran-water mixtures with differential scanning calorimetry showed that the effect of substituting starch by bran differed from that of moving into a regime of limiting water. Modelling the effect of the mixture composition on starch gelatinization behavior indicated that the onset (T) and peak (T) gelatinization temperatures were positively impacted by the bran concentration in water. The conclusion temperature (T) was negatively affected by the water content. Fractionation experiments demonstrated that the increased T and T were mainly caused by the extractable wheat bran components, such as potassium and phosphorus, which decrease the plasticization capacity of the solvent. The mechanism behind our observations was explained with the side-chain liquid-crystalline polymeric model for starch.
研究了麦麸对淀粉糊化温度的影响。动态水蒸汽吸附和保水能力实验表明，麸皮的持水量比淀粉高 3 倍。然而，通过差示扫描量热法研究淀粉-麸皮-水混合物中的淀粉糊化表明，用麸皮替代淀粉的效果与进入限制水的状态不同。对混合物组成对淀粉糊化行为的影响进行建模表明，起始（T）和峰值（T）糊化温度受水中麸皮浓度的正影响。结论温度（T）受含水量的负面影响。分级实验表明，T 和 T 的升高主要是由于可提取的麦麸成分，如钾和磷，它们降低了溶剂的塑化能力。我们观察结果背后的机制可以用淀粉侧链液晶聚合物模型来解释。
