Wu Wenhao, Zhang Xudong, Qu Jianzhou, Xu Renyuan, Liu Na, Zhu Chuanhao, Li Huanhuan, Liu Xingxun, Zhong Yuyue, Guo Dongwei
Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China.
Institute of Crop Science, Quality of Plant Products, University of Hohenheim, Stuttgart, Germany.
Front Plant Sci. 2022 Aug 16;13:984795. doi: 10.3389/fpls.2022.984795. eCollection 2022.
The fermentation of (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In this study, WMS was fermented by at different time and starches were isolated at each time point, and its physico-chemical properties and structural parameters were determined. Results showed that the resistant starch (RS), amylose content (AC), the average particle size [D(4,3)] the ratio of peaks at 1,022/995 cm, and the onset temperature of gelatinization (T ) were increased significantly after 36 h. Conversely, the crystallinity, the values of peak viscosity (PV), breakdown (BD), gelatinization enthalpy (ΔH), and the phase transition temperature range (ΔT) were declined significantly after 36 h. It is noteworthy that smaller starch granules were appeared at 36 h, with wrinkles on the surface, and the particle size distribution was also changed from one sharp peak to bimodal. We suggested that the formation of smaller rearranged starch granules was the main reason for the pronounced increase of RS during the FQ process.
（FQ）发酵能够以低成本高效生产酶法改性淀粉。然而，人们对FQ如何影响糯玉米淀粉（WMS）结构和消化行为知之甚少。在本研究中，WMS在不同时间进行FQ发酵，并在每个时间点分离淀粉，测定其理化性质和结构参数。结果表明，36小时后抗性淀粉（RS）、直链淀粉含量（AC）、平均粒径[D(4,3)]、1022/995 cm处峰的比值以及糊化起始温度（T ）显著增加。相反，36小时后结晶度、峰值粘度（PV）、崩解度（BD）、糊化焓（ΔH）以及相变温度范围（ΔT）显著下降。值得注意的是，36小时时出现了较小的淀粉颗粒，表面有皱纹，粒径分布也从一个尖峰变为双峰。我们认为，较小的重排淀粉颗粒的形成是FQ过程中RS显著增加的主要原因。
