Junejo Shahid Ahmed, Wang Jun, Liu Ying, Jia Rui, Zhou Yibin, Li Songnan
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
Foods. 2022 Aug 30;11(17):2625. doi: 10.3390/foods11172625.
The purpose of this study is to investigate the effects of starch extraction methods (alkali, wet-milling, and enzymatic) on the multi-scale structures and functional properties of quinoa starch. When the enzymatic method was compared with alkali and wet-milling, it showed higher protein content (2.4%), larger mean size of aggregated granules (44.1 μm), higher relative crystallinity (29.0%), scattering intensity (17.8 α.u.), absorbance ratio of 1047/1022 (0.9), single and double helical content (8.2% and 23.1%), FWHM ratio (1.5), and average molecular weight and radius of gyration (1.58 × 10 g/mol and 106.8 nm), respectively. Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 °C), peak (83.8 °C), and conclusion (86.3 °C) temperatures, as well as an enthalpy change (6.8 J/g). It further showed maximum hardness (238.8 N), gumminess (105.6 N), chewiness (80.2 N), SDS content (7.5% of raw and 4.8% of cooked), and RS content (15.4% of raw and 13.9% of cooked), whereas it contained minimum RDS content (77.1% of raw and 81.9% of cooked). The results suggest that extraction of starch by the enzymatic method could be a viable approach to retain the native structure of starch and may eventually improve the glycemic response.
本研究的目的是探究淀粉提取方法（碱法、湿磨法和酶法）对藜麦淀粉多尺度结构和功能特性的影响。将酶法与碱法和湿磨法进行比较时，酶法显示出更高的蛋白质含量（2.4%）、更大的聚集颗粒平均尺寸（44.1μm）、更高的相对结晶度（29.0%）、散射强度（17.8 a.u.）、1047/1022的吸光度比（0.9）、单螺旋和双螺旋含量（8.2%和23.1%）、半高宽比（1.5）以及平均分子量和回转半径（分别为1.58×10 g/mol和106.8 nm）。同样，酶法提取的藜麦淀粉具有更高的起始温度（82.1℃）、峰值温度（83.8℃）和终了温度（86.3℃），以及焓变（6.8 J/g）。它还表现出最大硬度（238.8 N）、胶黏性（105.6 N）、咀嚼性（80.2 N）、直链淀粉含量（生淀粉的7.5%和熟淀粉的4.8%）和抗性淀粉含量（生淀粉的15.4%和熟淀粉的13.9%），而其快速消化淀粉含量最低（生淀粉的77.1%和熟淀粉的81.9%）。结果表明，酶法提取淀粉可能是一种保留淀粉天然结构的可行方法，并最终可能改善血糖反应。
