Zhao Wenqing, Wang Da, Liu Xinyue, Zheng Jiayu, Liang Wei, Shen Huishan, Ge Xiangzhen, Hu Yayun, Li Wenhao
Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
Carbohydr Polym. 2023 Nov 1;319:121164. doi: 10.1016/j.carbpol.2023.121164. Epub 2023 Jun 29.
In this study, granular cold-water swelling (GCWS) starch was prepared from chestnut starch by ethanol-alkali method, after which it was further modified by electron beam irradiation (EBI) technique to investigate the effect of EBI on GCWS chestnut starch. It was shown that the alcohol-alkali treatment disrupted the starch double helix structure and the starch crystalline form had been changed from "C" to "V" type. On this basis, EBI continued to act on the disrupted starch chains and further cleaved the long chains into short chains, which significantly improved the solubility of starch to 90.08 % in cold water at a 24 kGy irradiation dose. Therefore, this study can broaden the application scope of starch and provide new ideas for GCWS starch applications in food and water-soluble pharmaceutical industries.
在本研究中，采用乙醇-碱法从板栗淀粉制备颗粒冷水溶胀（GCWS）淀粉，之后通过电子束辐照（EBI）技术对其进行进一步改性，以研究EBI对GCWS板栗淀粉的影响。结果表明，醇碱处理破坏了淀粉双螺旋结构，淀粉晶型由“C”型转变为“V”型。在此基础上，EBI继续作用于被破坏的淀粉链，进一步将长链裂解为短链，在24 kGy辐照剂量下，淀粉在冷水中的溶解度显著提高至90.08%。因此，本研究可拓宽淀粉的应用范围，并为GCWS淀粉在食品和水溶性制药行业中的应用提供新思路。
