Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
Int J Biol Macromol. 2022 Nov 1;220:1579-1588. doi: 10.1016/j.ijbiomac.2022.09.091. Epub 2022 Sep 13.
In this study, electron beam irradiation (EBI; 2, 4, 6, 8 and 10 kGy), hydroxypropylation (HP) and dual modification of EBI-HP were applied to modify corn and potato starches. The results showed that the molar substitution (MS) of EBI-HP modified corn and potato starches were in the range of 0.060-0.087 and 0.080-0.124, respectively. After modifications, amylose content of corn (30.0 %) and potato (31.2 %) starches were declined to 24.2-28.1 % and 26.1-29.5 %, respectively, and relative crystallinity was reduced from 35.5 to 30.0 % for corn and 34.1 to 20.2 % for potato. Pasting properties decreased significantly in both starch sources with increasing irradiation dose. EBI decreased springiness, enthalpy of retrograded starch (ΔHr) and percentage of retrogradation (R%) on corn starches, which were different from those effects observed on potato starches. Meanwhile, HP increased peak viscosity up to 312.6 RVU and 1359.3 RVU for corn and potato starches, respectively. Moreover, EBI-HP was highly responsible for the decreases in the textural, gelatinization and retrogradation properties and relative crystallinity in both corn and potato starches. These results enhance the understanding of starch functionality modified by using both physical and chemical methods, and provide further insights on food and non-food applications.
在这项研究中，电子束辐照（EBI；2、4、6、8 和 10 kGy）、羟丙基化（HP）和 EBI-HP 的双重修饰被应用于修饰玉米和马铃薯淀粉。结果表明，EBI-HP 修饰的玉米和马铃薯淀粉的摩尔取代度（MS）分别在 0.060-0.087 和 0.080-0.124 范围内。修饰后，玉米（30.0%）和马铃薯（31.2%）淀粉的直链淀粉含量分别下降到 24.2-28.1%和 26.1-29.5%，相对结晶度从 35.5%降至 30.0%的玉米和从 34.1%降至 20.2%的马铃薯。随着辐照剂量的增加，两种淀粉来源的糊化特性均显著降低。EBI 降低了玉米淀粉的弹性、回生淀粉的焓（ΔHr）和回生率（R%），与在马铃薯淀粉上观察到的影响不同。同时，HP 使玉米和马铃薯淀粉的峰值黏度分别增加了 312.6 RVU 和 1359.3 RVU。此外，EBI-HP 高度负责降低玉米和马铃薯淀粉的质构、糊化和回生特性以及相对结晶度。这些结果增强了对使用物理和化学方法改性淀粉功能的理解，并为食品和非食品应用提供了进一步的见解。
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