College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China.
Int J Biol Macromol. 2023 Jul 1;242(Pt 3):125107. doi: 10.1016/j.ijbiomac.2023.125107. Epub 2023 May 29.
Ten foxtail millet cultivars with different congee-making quality were investigated for relationships between starch structures, functional properties and congee-making qualities. Swelling power, pasting peak viscosity (PV) and setback (SB), gel hardness and resilience, and gelatinization onset (T), peak (T) and range (R) temperature were correlated with congee-making performance significantly. Good eating-quality cultivars with these parameters were in the range of 15.41-18.58 %, 3095-3279 cp, 1540-1745 cp, 430-491 g, 0.47-0.57, 64.43-65.28 °C, 69.97-70.32 °C and 23.38-24.52 °C, respectively. Correlation analysis showed that amylose, amylopectin B chains and A were essential parameters controlling the functional properties. Amylose molecules with linear molecular morphology would cause crystal defects and a wide range of molecular weight distribution. Additionally, they were more prone to re-association, which influenced the PV, SB, T, T and gel hardness. B chains impacted the gelatinization temperature range (R), gel resilience and swelling behavior by affecting the alignment of double helices and the size of starch particles and pores. Starch with more binding sites of bound water (A) tended to leach from the swelling granules easily and contributed to higher values of PV. The content of amylose, B chains and A of good eating-quality cultivars were 16.19-18.46 %, 11.60-11.69 % and 96.50-97.02 %, respectively.
选取 10 个不同的小米品种，研究了小米品种的不同糊化品质与其淀粉结构、功能特性和糊化品质之间的关系。研究表明，膨胀力、糊化峰值黏度（PV）和回生值（SB）、凝胶硬度和弹性、糊化起始温度（T）、峰值温度（T）和温度范围（R）与小米粥的制作性能显著相关。具有这些参数的良好食用品质品种的范围分别为 15.41-18.58%、3095-3279 cp、1540-1745 cp、430-491 g、0.47-0.57、64.43-65.28°C、69.97-70.32°C 和 23.38-24.52°C。相关分析表明，直链淀粉、支链淀粉 B 链和 A 链是控制功能特性的重要参数。线性分子形态的直链淀粉分子会导致晶体缺陷和分子量分布范围较宽。此外，它们更容易重新结合，这会影响 PV、SB、T、T 和凝胶硬度。B 链通过影响双螺旋的排列和淀粉颗粒和孔隙的大小来影响糊化温度范围（R）、凝胶弹性和膨胀行为。具有更多结合水结合位点的淀粉（A）容易从膨胀颗粒中浸出，从而导致更高的 PV 值。食用品质良好的品种的直链淀粉、支链淀粉 B 链和 A 链含量分别为 16.19-18.46%、11.60-11.69%和 96.50-97.02%。
