College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Int J Biol Macromol. 2021 Apr 1;175:49-57. doi: 10.1016/j.ijbiomac.2021.01.175. Epub 2021 Jan 29.
In order to investigate the effects of exogenous V-type starch on the structural properties and dispersion stability of lotus seed starch after autoclave treatment, the crystal structure, molecular structure, and dispersion stability were analyzed and discussed, as well as compared with exogenous A-type and B-type starches. Analysis of structural properties indicated that the addition of different crystal nuclei led the crystallization of disordered helices to a specific direction. The B- and V-type starch addition increased the crystallinities of starch and enhanced the ordered arrangement of disordered helices, whereas A-type starch had no significant positive influence on the stability of starch system. The microstructure observation showed that A- and B-type starch addition led to a rough and porous morphology of starch particles; the presence of V-type starch retarded the agglomeration and retrogradation of starch after autoclaving. Analysis of contact angle and dispersion stability revealed that the addition of various exogenous starch increased the contact angle of starch particles in different extent, suggesting the enhancement of hydrophobicity. But B-type starch addition resulted in the poor dispersion stability compared to A-type starch, instead V-type starch addition improved the dispersion stability of starch in aqueous solution, allowing the particles to stay dispersed for 141.12 ± 6.52 min. These results provided a theoretical basis for the effects of exogenous type starch on original starch properties, and revealed the potential of V-type starch as dispersion stabilizer.
为了研究外源 V 型淀粉对高压处理后莲藕淀粉结构特性和分散稳定性的影响，分析和讨论了其晶体结构、分子结构和分散稳定性，并与外源 A 型和 B 型淀粉进行了比较。结构特性分析表明，不同晶核的添加使无定形螺旋的结晶向特定方向进行。B 型和 V 型淀粉的添加提高了淀粉的结晶度，并增强了无定形螺旋的有序排列，而 A 型淀粉对淀粉体系的稳定性没有显著的积极影响。微观结构观察表明，A 型和 B 型淀粉的添加导致淀粉颗粒表面粗糙多孔；V 型淀粉的存在阻碍了高压处理后淀粉的聚集和回生。接触角和分散稳定性分析表明，各种外源淀粉的添加在不同程度上增加了淀粉颗粒的接触角，表明疏水性增强。但与 A 型淀粉相比，B 型淀粉的添加导致分散稳定性较差，而 V 型淀粉的添加提高了淀粉在水溶液中的分散稳定性，使颗粒能够分散 141.12±6.52 分钟。这些结果为外源淀粉对原淀粉性质的影响提供了理论依据，并揭示了 V 型淀粉作为分散稳定剂的潜力。
