通过控制糊化深入了解湿热处理蜡质玉米淀粉的两相转变。
Insight into the biphasic transition of heat-moisture treated waxy maize starch through controlled gelatinization.
机构信息
College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China.
School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia.
出版信息
Food Chem. 2021 Mar 30;341(Pt 1):128214. doi: 10.1016/j.foodchem.2020.128214. Epub 2020 Sep 29.
Biphasic transition is an important behavior of starch caused by heat-moisture treatment (HMT). Starch may change from typical single endotherm to biphasic endotherm (G1, G2) by HMT which corresponded to two viscosity peaks (PV and PV) in pasting analysis. During PV, remarkable disruption of birefringence occurred in the inner region of starch granules, accompanied by a decreased relative crystallinity from 20.59 to 14.73%. Native starch completely lost their birefringence at 73 °C, while the HMT starch still showed strong birefringence in granule periphery. The HMT starch only lost crystallites at 80 °C (PV). A crystallite stability hypothesis was developed that G1 was mainly due to the gelatinization of the inner crystalline lamellae of starch granule, and the newly formed G2 was caused by the peripheral ones enhanced by HMT. This work also provided details on the mechanism of HMT and a potential method for the thermal transition study on starch.
双相转变是热-水分处理（HMT）引起的淀粉的重要行为。淀粉可能通过 HMT 从典型的单相吸热转变为双相吸热（G1、G2），这在糊化分析中对应于两个粘度峰值（PV 和 PV）。在 PV 过程中，淀粉颗粒内部区域的双折射显著破坏，相对结晶度从 20.59 降低到 14.73%。天然淀粉在 73°C 时完全失去双折射，而 HMT 淀粉在颗粒外围仍显示出强烈的双折射。HMT 淀粉仅在 80°C（PV）时失去结晶。提出了一个结晶稳定性假说，认为 G1 主要是由于淀粉颗粒内部结晶层的糊化，而新形成的 G2 是由 HMT 增强的外围结晶层引起的。这项工作还提供了关于 HMT 机制的详细信息，以及研究淀粉热转变的潜在方法。
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