College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Food Chem. 2022 Mar 1;371:131060. doi: 10.1016/j.foodchem.2021.131060. Epub 2021 Sep 6.
Potato starch spherulites (PSS) with different molecular weights were obtained by controlled enzymatic hydrolysis of potato amylose starch, followed by super-heated quenching treatment. The impact of enzymatic hydrolysis on mean particle diameter and molecular weight was observed, ranging from 355 to 57 nm. Structural and physicochemical characteristics of produced spherulites were determined using scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, differential scanning calorimetry and rheological measurements. Rheological analysis indicated that PSS sample was viscoelastic with shear-thinning behavior. PSS was found to exhibit weak B-type crystallinity, similarly to that in native starch. PSS had a higher thermal stability with 128.5 °C melting temperature. Microstructure confirmed there were small spherulites (1-3 μm) formed with hydrolyzed amylose starch, and starch with 15% enzymatic-hydrolysis degree was more beneficial to develop spherulite. These results may be useful in development of starch-based functional ingredients applied in plant-based foods as fat replacers, structure formers, or delivery systems.
通过控制马铃薯直链淀粉的酶解反应，并对其进行过热淬火处理，得到了具有不同分子量的马铃薯淀粉球晶。观察到酶解反应对平均粒径和分子量的影响，范围从 355 到 57nm。使用扫描电子显微镜、X 射线衍射、傅里叶变换红外光谱、差示扫描量热法和流变学测量来确定所制备的球晶的结构和物理化学特性。流变学分析表明，PSS 样品具有剪切稀化行为的粘弹性。发现 PSS 表现出较弱的 B 型结晶度，类似于天然淀粉。PSS 的熔融温度为 128.5°C，具有更高的热稳定性。微观结构证实，用水解直链淀粉形成了小的球晶（1-3μm），并且 15%的酶解程度的淀粉更有利于形成球晶。这些结果可能有助于开发基于淀粉的功能性成分，应用于植物基食品中作为脂肪替代品、结构形成剂或递送系统。
