象牙椰（Corypha umbraculifera L.）一种非常规的淀粉来源：柠檬酸对其结构、流变学、热性能和体外消化率的影响。
Talipot palm (Corypha umbraculifera L.) a nonconventional source of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility.
机构信息
Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.
Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.
出版信息
Int J Biol Macromol. 2021 Jul 1;182:554-563. doi: 10.1016/j.ijbiomac.2021.04.035. Epub 2021 Apr 14.
Starch from talipot palm trunk (Corypha umbraculifera L.), a new starch source, was treated with different citric acid concentrations (5%, 10%, 20%, and 40% of the dry weight of starch) to produce citrate starch. The influence of citric acid treatment on physicochemical, pasting, structural, thermal, rheological, and digestibility properties of talipot palm starch were studied. A new peak at 1728 cm was observed in the Fourier-transform infrared spectroscopy (FTIR) spectra of citric acid-treated starches, which confirmed the formation of an ester bond between starch molecule and citric acid. The crystalline pattern of talipot palm starch was unaffected by citric acid treatment, whereas the relative crystallinity decreased from 16.35% to 3.06%. The Rapid Visco Analysis of starch treated with citric acid did not show any characteristic peaks, however, the untreated starch showed a peak viscosity of 3646 cP. The gelatinization parameters decreased with an increase in the degree of substitution, and the enthalpy of gelatinization (ΔH) decreased from 11.19 J/g to 6.37 J/g. The in-vitro digestibility of talipot palm starch was decreased by citric acid treatment, and that of the slowly digestible starch (SDS) and resistant starches (RS) increased significantly (p ≤ 0.05) from 31.71% to 39.43% and 37.55% to 53.38%, respectively.
来自贝叶棕树干（Corypha umbraculifera L.）的淀粉（一种新的淀粉来源）用不同浓度的柠檬酸（干淀粉重量的 5%、10%、20%和 40%）处理，以生产柠檬酸淀粉。研究了柠檬酸处理对贝叶棕淀粉理化性质、糊化特性、结构、热性质、流变学特性和消化性的影响。傅里叶变换红外光谱（FTIR）图谱中观察到柠檬酸处理淀粉有一个新的 1728cm峰，证实了淀粉分子和柠檬酸之间形成了酯键。贝叶棕淀粉的结晶形态不受柠檬酸处理的影响，而相对结晶度从 16.35%下降到 3.06%。柠檬酸处理淀粉的快速黏度分析（RVA）没有显示出任何特征峰，然而，未经处理的淀粉显示出峰值黏度为 3646cP。糊化参数随取代度的增加而降低，而焓值（ΔH）从 11.19J/g 下降到 6.37J/g。贝叶棕淀粉的体外消化率随柠檬酸处理而降低，而缓慢消化淀粉（SDS）和抗性淀粉（RS）的消化率分别显著增加（p≤0.05），从 31.71%增加到 39.43%和从 37.55%增加到 53.38%。
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