Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China; Ningxia Ruichun Coarse Cereals Co., Ltd., Guyuan, Ningxia 756500, China.
Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
Int J Biol Macromol. 2021 Sep 30;187:471-480. doi: 10.1016/j.ijbiomac.2021.07.123. Epub 2021 Jul 27.
Present study was aimed to characterize the effects of heat-moisture treatments supported by ultrasound on structural, physicochemical and digestive properties of the starch from Agriophyllum squarrosum seeds. The starch sample was subjected to heat-moisture (120°C, 25% moisture) for different durations with assisting by pre- or post-treatment of ultrasound (20 Hz, 300 W, 20 min). A. squarrosum starch exhibited the original A-type of crystalline structure after all treatments. All modified starches had lower amylose content, amylopectin molecular weight, swelling power and solubility, and higher resistant starch content than the native starch. Heat-moisture treatments and dual modifications of heat-moisture and ultrasound increased the gelatinization temperature of starch granules and significantly (p ≤ 0.05) reduced the viscosity of starch paste. Pretreatment of ultrasound enhanced the effects of heat-moisture on the viscosity properties while post-treatment of ultrasound weakened which on the gelatinization temperature, by regulating the changes of double helix structure and short-range ordered structure in starch granules tested by Fourier-transform infrared spectrometer. Scanning electron microscopy unveiled that A. squarrosum starch pretreated by ultrasound became more susceptible to heat moisture in morphology. This work was very important for the deep excavation of the characteristics of A. squarrosum starch and the effective application of ultrasound in starch modifications.
本研究旨在研究超声辅助湿热处理对藜科獐牙菜属獐牙菜种子淀粉结构、理化和消化特性的影响。将淀粉样品在 120°C、25%水分条件下进行不同时间的湿热处理（预超声或后超声处理，20 Hz、300 W、20 min）。所有处理后，獐牙菜属淀粉均表现出原始的 A 型结晶结构。与天然淀粉相比，所有改性淀粉的直链淀粉含量、支链淀粉分子量、膨胀能力和溶解度降低，抗性淀粉含量增加。湿热处理和湿热与超声双重改性均提高了淀粉颗粒的糊化温度，显著（p ≤ 0.05）降低了淀粉糊的黏度。超声预处理增强了湿热处理对黏度性质的影响，而超声后处理则通过调节淀粉颗粒中双螺旋结构和短程有序结构的变化，削弱了对糊化温度的影响。傅里叶变换红外光谱仪测试结果表明，经超声预处理的獐牙菜属淀粉的双螺旋结构和短程有序结构发生了变化，其形态更容易受到湿热的影响。本研究对深入挖掘獐牙菜属淀粉的特性以及超声在淀粉改性中的有效应用具有重要意义。
