Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
Kazakh Agrotechnical University, Zhenis avenue, 62, Nur-Sultan 010011, Republic of Kazakhstan.
Int J Biol Macromol. 2023 Apr 30;235:123908. doi: 10.1016/j.ijbiomac.2023.123908. Epub 2023 Mar 3.
In this study, two promising eco-friendly modification techniques, electron beam (EB) irradiation and hydrogen peroxide (HO) oxidation, were used to prepare oxidized wheat starch. Neither irradiation nor oxidation changed starch granule morphology, crystalline pattern, and Fourier transform infrared spectra pattern. Nevertheless, EB irradiation decreased the crystallinity and the absorbance ratios of 1047/1022 cm (R), but oxidized starch exhibited the opposite results. Both irradiation and oxidation treatments reduced the amylopectin molecular weight (Mw), pasting viscosities, and gelatinization temperatures, while increasing the amylose Mw, solubility and paste clarity. Notably, EB irradiation pretreatment dramatically elevated the carboxyl content of oxidized starch. In addition, irradiated-oxidized starches displayed higher solubility, paste clarity, and lower pasting viscosities than single oxidized starches. The main reason was that EB irradiation preferentially attacks the starch granules, degrades the starch molecules, and depolymerizes the starch chains. Therefore, this green method of irradiation-assisted oxidation of starch is promising and may promote the appropriate application of modified wheat starch.
在这项研究中，我们使用了两种有前途的环保改性技术，电子束（EB）辐照和过氧化氢（HO）氧化，来制备氧化小麦淀粉。辐照和氧化都没有改变淀粉颗粒的形态、晶体图案和傅里叶变换红外光谱图案。然而，EB 辐照降低了淀粉的结晶度和 1047/1022 cm 的吸光度比（R），但氧化淀粉则呈现相反的结果。辐照和氧化处理都降低了支链淀粉的分子量（Mw）、糊化黏度和胶凝温度，而增加了直链淀粉的 Mw、溶解度和糊的清晰度。值得注意的是，EB 辐照预处理显著提高了氧化淀粉的羧基含量。此外，辐照氧化淀粉比单一氧化淀粉具有更高的溶解度、糊的清晰度和更低的糊化黏度。主要原因是 EB 辐照优先攻击淀粉颗粒，降解淀粉分子，并使淀粉链解聚。因此，这种辐照辅助氧化淀粉的绿色方法很有前景，可能会促进改性小麦淀粉的适当应用。
