Pei Rui, Lu Hao, Wang Fan, Ma Rongrong, Tian Yaoqi
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Foods. 2023 Mar 28;12(7):1431. doi: 10.3390/foods12071431.
Fluorescence has shown its superior performance in the fields of starch physicochemical properties, starch-based materials, and the interactions of starch with small molecules. However, it has not been well explored in the fluorescence characteristics of starch. Herein, the fluorescence properties of four crystalline starches (A-type tapioca starch, B-type potato starch, C-type pea starch, and V-type starch, prepared with corn starch and stearic acid) were investigated using salicylic acid (SA) as an indicator. The results of inverted fluorescence microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis indicated that SA could be included by starch. X-ray diffraction analysis further demonstrated that the inclusion of SA did not change the crystalline of the four crystal types of starches, which could provide a prerequisite for comparing the different fluorescence properties of the four crystal types of starches. Fluorescence enhancements of the four inclusions were 264.5 (B-type), 206 (C-type), 51.2 (V-type), and 28 (A-type). These results provide new insights for analyzing the fluorescence response of starch.
荧光在淀粉物理化学性质、淀粉基材料以及淀粉与小分子相互作用等领域已展现出卓越性能。然而，淀粉的荧光特性尚未得到充分研究。在此，以水杨酸（SA）为指示剂，研究了四种结晶淀粉（A型木薯淀粉、B型马铃薯淀粉、C型豌豆淀粉以及用玉米淀粉和硬脂酸制备的V型淀粉）的荧光性质。倒置荧光显微镜、傅里叶变换红外光谱和热重分析结果表明，SA可被淀粉包合。X射线衍射分析进一步证明，SA的包合并未改变这四种晶型淀粉的结晶结构，这为比较四种晶型淀粉的不同荧光性质提供了前提条件。四种包合物的荧光增强倍数分别为264.5（B型）、206（C型）、51.2（V型）和28（A型）。这些结果为分析淀粉的荧光响应提供了新的见解。
