退火处理对不同类型淀粉的物理化学性质和酶水解的影响。
Effect of annealing treatment on the physicochemical properties and enzymatic hydrolysis of different types of starch.
机构信息
National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China.
出版信息
Food Chem. 2023 Mar 1;403:134153. doi: 10.1016/j.foodchem.2022.134153. Epub 2022 Sep 8.
Annealing treatment on the physicochemical properties and hydrolysis of maize, potato and pea starch were investigated in present study. Results indicated that annealing treatment did not change the morphology of the starch. However, the relative crystallinity of maize and potato starch showed a peak trend as the annealing time extended, while pea starch showed a lower relative crystallinity. Besides, all the annealed starch showed a decrease in peak viscosity and an increase in pasting time. Little difference in the rapidly digestive starch (RDS) and resistant starch (RS) contents of annealed maize starch and pea starch were observed after annealing, while annealed potato starch (72 h) showed an increased RS content (23.37 ± 5.36 %) and a decreased RDS content (52.60 ± 6.14 %), respectively. The obtained results may provide a better understanding of the physicochemical properties and enzymatic hydrolysis of annealed starch with different semi crystalline type.
本研究探讨了退火处理对玉米、马铃薯和豌豆淀粉的物理化学性质及水解的影响。结果表明，退火处理并未改变淀粉的形态。然而，随着退火时间的延长，玉米和马铃薯淀粉的相对结晶度呈现出峰值趋势，而豌豆淀粉的相对结晶度较低。此外，所有退火淀粉的峰值黏度均降低，糊化时间延长。退火后，玉米淀粉和豌豆淀粉的快速消化淀粉（RDS）和抗性淀粉（RS）含量差异不大，而退火马铃薯淀粉（72 小时）的 RS 含量（23.37±5.36%）增加，RDS 含量（52.60±6.14%）降低。这些结果可能为深入了解不同半晶型退火淀粉的物理化学性质和酶解特性提供了更好的认识。
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