State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
Int J Biol Macromol. 2023 Sep 1;248:125846. doi: 10.1016/j.ijbiomac.2023.125846. Epub 2023 Jul 15.
Maltogenic α-amylase (MA) is widely used to modify starch for improving properties. In this work, A- and B-type starches were separated from wheat completely and submitted to MA hydrolysis. Firstly, research in morphological features (SEM) suggested that MA treatment did not destroy the granule integrity. Next, crystalline features from XRD and SAXS assay showed that MA treatment did not change the crystal form, but deceased crystalline sheet (d) and amorphous sheet (d) thickness in both modified starches. And amorphous sheet was more severely destroyed at higher MA dosage than crystalline sheet. Then changes in molecule structure (HPAEC) showed that MA mainly acted on sides chains with degree of polymerization 12-24 in amylopectin for both starches, resulting in a reduce in peak, trough, and final viscosity obtained from RVA assay. At last, RVA and DSC assay showed that the short-term and long-term retrogradation were retarded in both modified starches. This range of techniques covered changes in multi-scale structures and retrogradation property resulted from MA treatment on both starches, which provided references for studying the changes in structures and properties of MA modified starch granules and provided an important method for retarding retrogradation of starchy foods without gelatinization processing.
麦芽寡糖 α-淀粉酶（MA）广泛用于修饰淀粉以改善其性质。本研究中，小麦中的 A 型和 B 型淀粉被完全分离并进行 MA 水解。首先，形态特征（SEM）研究表明，MA 处理不会破坏颗粒完整性。其次，XRD 和 SAXS 分析表明，MA 处理不会改变晶体形态，但会降低两种改性淀粉中结晶片（d）和无定形片（d）的厚度。并且在较高 MA 用量下，无定形片比结晶片更容易受到破坏。然后，分子结构变化（HPAEC）表明，MA 主要作用于两种淀粉中支链的聚合度为 12-24 的侧链，导致 RVA 分析中峰、谷和最终粘度的降低。最后，RVA 和 DSC 分析表明，两种改性淀粉的短期和长期回生均被延缓。这些技术涵盖了 MA 处理对两种淀粉的多尺度结构和回生特性变化，为研究 MA 修饰淀粉颗粒的结构和性能变化提供了参考，并为不进行糊化处理而延缓淀粉类食品回生提供了重要方法。
