自然发酵对高原青稞淀粉的分子结构、形态和物理化学性质的影响。
Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation.
机构信息
School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
出版信息
Food Chem. 2021 Sep 15;356:129665. doi: 10.1016/j.foodchem.2021.129665. Epub 2021 Mar 23.
The influence of natural fermentation on the highlands barley starch chemical structure, morphological, physicochemical, and thermal properties was studied. The findings showed that fermentation had no impact on starch fine structure but it decreased the molecular-weight from 2.26 to 1.04 × 10 g/mol in native highlands barley and after 72 h fermentation (FHB72) respectively. Also, it decreased amylopectin long-chains (B1 and B2) while increased short-chains. The intensity ratio of FT-IR at 995/1022 and 1047/1022 bands were found to be higher as the time of fermentation progressed, and the highest absorption-intensity at 3000-3600 cm and higher swelling capacity were noticed in the starch of FHB72. During fermentation, pasting peak, final and setback viscosities were decreased. Microscopically, granules with more pores, damaged, cracked, and no growth rings were found in starches isolated after 48 h and 72 h of fermentation. This study indicated that fermentation up to 72 h is an effective method to modify highlands barley starch.
研究了自然发酵对高原青稞淀粉化学结构、形态、理化和热性质的影响。结果表明，发酵对淀粉的精细结构没有影响，但分别使原高原青稞淀粉和发酵 72 小时（FHB72）的淀粉分子量从 2.26×10^4 g/mol 降低至 1.04×10^4 g/mol。此外，它还降低了支链淀粉的长链（B1 和 B2），而增加了短链。随着发酵时间的延长，FT-IR 在 995/1022 和 1047/1022 波段的强度比也发现更高，在 FHB72 淀粉中观察到 3000-3600cm 处的最高吸收强度和更高的溶胀能力。在发酵过程中，糊化峰值、最终和回生粘度降低。显微镜下，发酵 48 小时和 72 小时后分离得到的淀粉颗粒具有更多的孔、损伤、裂纹，且没有生长环。本研究表明，发酵至 72 小时是一种有效修饰高原青稞淀粉的方法。
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