使用α-淀粉酶和转葡糖苷酶对葛根淀粉进行结构和功能修饰。
Structural and functional modification of kudzu starch using α-amylase and transglucosidase.
机构信息
State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
Life Science and Technology College, Xinjiang University, Urumchi, China.
出版信息
Int J Biol Macromol. 2021 Feb 1;169:67-74. doi: 10.1016/j.ijbiomac.2020.12.099. Epub 2020 Dec 16.
The large agglomeration of starch paste in hot water, and fast retrogradation tendency and low transparency of starch gel restrict widespread application of kudzu starch. To improve the above defects, kudzu starch was modified with sequentially α-amylase (AA) and transglucosidase (TG), the latter for varying times. The results indicated that, compared to kudzu starch, amylose content and molecular weight of AA/TG-treated starches reduced by 20.07% and 69.50%, respectively. The proportion of A chain increased by 68.68%, whereas B1, B2 and B3 chains decreased by 14.28%, 48.29% and 23.44%, respectively. The degree of branching dramatically increased by 128.3%. After AA→TG treatment, the changes of starch structure enhanced the functional properties of kudzu starch. The solubility, paste clarity and gelatinization temperature increased, whereas the relative crystallinity, viscosity, storage and loss moduli decreased. Overall, the AA→TG modification would be desirable to improve the functional properties of kudzu starch to expand more large-scale application.
热水中淀粉糊的大团聚、淀粉凝胶快速回生的趋势和低透明度限制了葛根淀粉的广泛应用。为了改善上述缺陷，采用顺序α-淀粉酶（AA）和转葡糖苷酶（TG）对葛根淀粉进行了改性，后者的作用时间不同。结果表明，与葛根淀粉相比，AA/TG 处理后的淀粉的直链淀粉含量和分子量分别降低了 20.07%和 69.50%。A 链的比例增加了 68.68%，而 B1、B2 和 B3 链分别减少了 14.28%、48.29%和 23.44%。支化度急剧增加了 128.3%。AA→TG 处理后，淀粉结构的变化增强了葛根淀粉的功能特性。溶解度、糊的透明度和胶化温度增加，而相对结晶度、粘度、储能模量和损耗模量降低。总的来说，AA→TG 改性可改善葛根淀粉的功能特性，以扩大其更广泛的应用。
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