研究超声频率对玉米、马铃薯和豌豆淀粉聚集结构、消化和流变特性的影响。
Understanding the aggregation structure, digestive and rheological properties of corn, potato, and pea starches modified by ultrasonic frequency.
机构信息
National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
出版信息
Int J Biol Macromol. 2021 Oct 31;189:1008-1019. doi: 10.1016/j.ijbiomac.2021.08.163. Epub 2021 Aug 27.
Corn starch (CS), potato starch (PtS), and pea starch (PS) were modified by ultrasonic frequency (codes as UFCS, UFPtS and UFPS), and changes in aggregation structure, digestibility and rheology were investigated. For UFCS, the apparent amylose content and gelatinization enthalpy (∆H) decreased, while the R values and relative crystallinity (RC) increased under lower ultrasonic frequencies (20 kHz and 25 kHz). For UFPtS, the apparent amylose content, R values and RC increased, while the ∆H decreased under a higher ultrasonic frequency (28 kHz). For UFPS, the apparent amylose content, R values, RC, ∆H decreased at 20 kHz, 25 kHz and 28 kHz. Cracks were observed on the surface of UFCS, UFPtS and UFPS. These aggregation structure changes increased the resistant starch content to 31.11% (20 kHz) and 26.45% (25 kHz) for UFCS and to 39.68% (28 kHz) for UFPtS, but decreased the resistant starch content to 18.46% (28 kHz) for UFPS. Consistency coefficient, storage modulus, and loss modulus of UFCS, UFPtS and UFPS increased, while the flow behavior index and damping factor decreased. Results indicated that CS, PtS and PS had diverse digestion and rheology behaviors after ultrasonic frequency modification, which fulfilled different demands in starch-based products.
玉米淀粉（CS）、马铃薯淀粉（PtS）和豌豆淀粉（PS）经超声频率（代码为 UFCS、UFPtS 和 UFPS）改性后，其聚集结构、消化性和流变学特性发生了变化。对于 UFCS，在较低的超声频率（20 kHz 和 25 kHz）下，直链淀粉含量和糊化焓（∆H）降低，而 R 值和相对结晶度（RC）增加。对于 UFPtS，在较高的超声频率（28 kHz）下，直链淀粉含量、R 值和 RC 增加，而 ∆H 降低。对于 UFPS，在 20 kHz、25 kHz 和 28 kHz 时，直链淀粉含量、R 值、RC、∆H 均降低。UFCS、UFPtS 和 UFPS 的表面出现裂缝。这些聚集结构的变化使抗性淀粉含量增加到 31.11%（20 kHz）和 26.45%（25 kHz）的 UFCS，以及 39.68%（28 kHz）的 UFPtS，但使 UFPS 的抗性淀粉含量降低至 18.46%（28 kHz）。UFCS、UFPtS 和 UFPS 的稠度系数、储能模量和损耗模量增加，而流动行为指数和阻尼因子降低。结果表明，CS、PtS 和 PS 在经过超声频率改性后具有不同的消化和流变行为，可以满足淀粉基产品的不同需求。
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