麦麸阿拉伯木聚糖对小麦淀粉糊化和长期回生行为的影响。
Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch.
机构信息
Beijing Key Laboratory of Functional Food From Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Eastern Regional Research Centre, Agricultural Research Service, US Department of Agricultural, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
出版信息
Carbohydr Polym. 2022 Sep 1;291:119581. doi: 10.1016/j.carbpol.2022.119581. Epub 2022 May 7.
The effect of wheat bran arabinoxylan (WBAX) with different molecular characteristics on the gelatinization and long-term retrogradation behavior of wheat starch (WS) have been evaluated. WBAXs with M of 280-754 kDa and Ara/Xyl of 0.45-0.62 were obtained through alkaline extraction with graded ethanol precipitation. WBAXs with larger M and branching degree could impede gelatinization process of wheat starch by effectively decreasing the water availability for starch gelatinization. The hydrogen-bonding interactions between WS and WBAX could enhance the gel strength of WS-WBAX mixed pastes. WBAXs with lower branching degree could inhibit the long-term retrogradation of starch through hindering the rearrangement of amylopectin and double-helical associations of amylose during long-term storage, due to hydrogen-bonding interaction between WBAX and starch. Low-field nuclear magnetic resonance (LF-NMR) relaxometry analysis confirmed that the addition of WBAXs could improve the water holding properties of retrograded starch gels.
研究了具有不同分子特性的麦麸阿拉伯木聚糖（WBAX）对小麦淀粉（WS）的糊化和长期回生行为的影响。通过碱性提取和分级乙醇沉淀，获得了 Mw 为 280-754 kDa 和 Ara/Xyl 为 0.45-0.62 的 WBAX。Mw 较大和支化程度较高的 WBAX 可以通过有效降低淀粉糊化的可用水量来阻碍小麦淀粉的糊化过程。WS 和 WBAX 之间的氢键相互作用可以增强 WS-WBAX 混合糊的凝胶强度。支化程度较低的 WBAX 可以通过阻碍支链淀粉的重排和直链淀粉的双螺旋缔合来抑制淀粉的长期回生，这是由于 WBAX 和淀粉之间的氢键相互作用。低场核磁共振（LF-NMR）弛豫分析证实，添加 WBAX 可以改善回生淀粉凝胶的持水性能。
Zotero 插件