水热处理对无定形颗粒状马铃薯淀粉（AGPS）理化性质的影响。
Effect of hydrothermal treatment on physicochemical properties of amorphous granular potato starch (AGPS).
机构信息
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
Department of Functional Food and Biotechnology, College of Medical Sciences, Jeonju University, 303 Cheonjam-ro, Jeonju 55069, Republic of Korea.
出版信息
Int J Biol Macromol. 2021 Jan 31;168:816-822. doi: 10.1016/j.ijbiomac.2020.11.145. Epub 2020 Nov 24.
Using restructuring technology, A- or B-type crystalline granular potato starch was produced from amorphous granular potato starch (AGPS). AGPS was prepared using ethanol-heat processing, and hydrothermal treatments were performed with different moisture contents (18, 29, 200% d.b.) and temperatures (4, 25, 40, 60, 80 °C) for 3 weeks. AGPS showed no endothermic peak in a DSC thermogram, while hydrothermally treated AGPS (HAGPS) revealed endothermic peaks. In X-ray diffraction, AGPS displayed an amorphous pattern, and HAGPS displayed A- or B-type crystalline patterns depending on treatment temperature and moisture content. Neither AGPS nor HAGPS had typical RVA pasting curves, and their viscosities gradually increased. Raman spectroscopy and FT-IR confirmed that ordered structure and crystalline regions increased in HAGPS. Resistant starch (RS) and slowly digestible starch (SDS) contents of HAGPS increased but rapidly digestible starch (RDS) content decreased compared to AGPS. These results elucidated that hydrothermal treatment could change the physicochemical properties of AGPS and produce an identical material, such as granular potato starch with A-type and B-type crystalline granular potato starch.
利用重组技术，从无定形颗粒状马铃薯淀粉（AGPS）生产出 A 型或 B 型结晶颗粒状马铃薯淀粉。AGPS 是通过乙醇热处理制备的，水热处理在不同的水分含量（18、29、200% d.b.）和温度（4、25、40、60、80°C）下进行了 3 周。AGPS 在 DSC 热图谱中没有吸热峰，而经过水热处理的 AGPS（HAGPS）则显示出吸热峰。在 X 射线衍射中，AGPS 显示出无定形图案，而 HAGPS 则根据处理温度和水分含量显示出 A 型或 B 型结晶图案。AGPS 和 HAGPS 均没有典型的 RVA 糊化曲线，其粘度逐渐增加。拉曼光谱和 FT-IR 证实 HAGPS 中有序结构和结晶区增加。与 AGPS 相比，HAGPS 的抗性淀粉（RS）和缓慢消化淀粉（SDS）含量增加，而快速消化淀粉（RDS）含量减少。这些结果表明，水热处理可以改变 AGPS 的物理化学性质，并产生与颗粒状马铃薯淀粉相同的物质，如具有 A 型和 B 型结晶颗粒状马铃薯淀粉的颗粒状马铃薯淀粉。
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