Wang Jun, Zhang Dejian, Xiao Jiechuan, Wu Xiaotong
School of Life Sciences, Inner Mongolia University, Hohhot 010031, China.
Foods. 2022 Aug 25;11(17):2583. doi: 10.3390/foods11172583.
In this study, porous starch (PS) and cross-linked porous starch (CPS) were prepared by enzymatic modification and sodium phytate cross-linking, and their physicochemical and structural properties were determined. The results showed that the adsorption and emulsification capacities of PS were 1.3606 g/g and 22.6 mL/g, respectively, which were significantly higher than 0.5419 g/g and 4.2 mL/g of starch (NS). The retrogradation curves of starch paste showed that the stability of PS was inferior to that of NS. In addition, the results of texture analysis showed that the gel strength of PS was also significantly reduced relative to NS. The PS exhibited a rough surface with pores and low molecular order and crystallinity according to scanning electron microscope (SEM), fourier infrared spectroscopy (FTIR), and X ray diffractometer (XRD) analyses. As compared to PS, CPS still presented a high adsorption capacity of 1.2744 g/g and the steadiness of starch paste was significantly better. XPS demonstrated the occurrence of the cross-linking reaction. Our results show that enzyme modification and dual modification by combining enzymatic treatment with sodium phytate cross-linking can impart different structures and functions to starch, creating reference material for the application of modified starch from .
本研究通过酶法改性和植酸钠交联制备了多孔淀粉（PS）和交联多孔淀粉（CPS），并测定了它们的理化性质和结构性质。结果表明，PS的吸附容量和乳化容量分别为1.3606 g/g和22.6 mL/g，显著高于原淀粉（NS）的0.5419 g/g和4.2 mL/g。淀粉糊的回生曲线表明，PS的稳定性低于NS。此外，质构分析结果表明，PS的凝胶强度相对于NS也显著降低。根据扫描电子显微镜（SEM）、傅里叶红外光谱（FTIR）和X射线衍射仪（XRD）分析，PS表面粗糙，有孔隙，分子有序度和结晶度较低。与PS相比，CPS仍具有1.2744 g/g的高吸附容量，且淀粉糊的稳定性明显更好。X射线光电子能谱（XPS）证明了交联反应的发生。我们的结果表明，酶法改性以及酶法处理与植酸钠交联相结合的双重改性可以赋予淀粉不同的结构和功能，为改性淀粉的应用提供参考材料。
