酸水解对淀粉精细分子结构和糊化特性演变的影响。
Effects of acid hydrolysis on the evolution of starch fine molecular structures and gelatinization properties.
机构信息
School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development of Yangzhou University, Yangzhou 225009, Jiangsu, China.
Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai 200031, China.
出版信息
Food Chem. 2021 Aug 15;353:129449. doi: 10.1016/j.foodchem.2021.129449. Epub 2021 Mar 3.
Effects of acid hydrolysis on amylose molecular structures and their relations to starch gelatinization properties were investigated. First-order kinetics models were applied to fit the evolution curve of starch chain-length and molecular size by acid hydrolysis treatment. Results showed that a single hydrolysis phase was involved in the degradation of waxy maize starch chains, while two distinct phases existed for the degradation of maize, high amylose maize and sago starch chains. The fast hydrolysis phase involved degradation of amylose chains with DP > ~300 and amylopectin long intra-cluster branches, while amylose chains with DP < ~300 was involved in the slow hydrolysis phase. Amylose molecules with DP ~ 300 were proposed to impact starch gelatinization properties by interaction with cut-off amylopectin double helices and formation of amylose crystallites/entanglements. This study could help food industry precisely control amylose molecular structures by acid hydrolysis treatment to develop starchy foods with desirable properties.
研究了酸水解对直链淀粉分子结构的影响及其与淀粉糊化性质的关系。采用一级动力学模型拟合酸水解处理过程中淀粉链长和分子量的演变曲线。结果表明，糯玉米淀粉链的降解涉及单一水解相，而玉米、高直链玉米和西米淀粉链的降解则存在两个明显的相。快速水解相涉及 DP>300 的直链淀粉链和支链淀粉长内簇分支的降解，而 DP<300 的直链淀粉链则涉及缓慢水解相。DP~300 的直链淀粉分子通过与截断的支链淀粉双螺旋相互作用和形成直链淀粉结晶/缠结来影响淀粉的糊化性质。这项研究可以帮助食品工业通过酸水解处理精确控制直链淀粉分子结构，从而开发具有理想性质的淀粉类食品。
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