Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.
Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
Int J Biol Macromol. 2023 Nov 1;251:126362. doi: 10.1016/j.ijbiomac.2023.126362. Epub 2023 Aug 18.
Kudzu is usually consumed at different growth years, yet the influences of growth years on its multi-scale structures and physicochemical features have not been fully disclosed. In this study, those influences occurred on kudzu starches (KS2, KS10, KS30 and KS50, isolated using precipitation method) were investigated. The granules size, crystallinity, short-range ordered structure, amylose content, intermediate and longer amylose chains reduced but the average thickness of crystalline lamella increased as the rise of growth years. KS2 had lower content of defective crystal structure and higher content of near-perfect crystal structure. Those signified that bulk density of molecules packing into starch substrate was higher for KS2, which was not beneficial for water molecules and enzymes entering into starch granules and thus elevated pasting temperature and reduced digestion rate. Besides, reduced proportions of defective ordered structures and enhanced lipid-amylose complex also reduced digestion rate. Both the peak and breakdown viscosity were in order of KS2 > KS10 > KS30 ≈ KS50. And KS2, KS10, and KS30 exhibited enhanced retrogradation tendency during cooling than KS50 as evidenced by the relative higher setback viscosity. Those results are favor for rational screen and usage of kudzu starch resources with different growth years for food applications.
葛藤通常在不同的生长年份被食用，但生长年份对其多尺度结构和物理化学特性的影响尚未完全揭示。本研究考察了生长年份对葛藤淀粉（KS2、KS10、KS30 和 KS50，采用沉淀法分离）的影响。随着生长年份的增加，淀粉颗粒的粒径、结晶度、短程有序结构、直链淀粉含量、中长链直链淀粉减少，但结晶层的平均厚度增加。KS2 具有较低的缺陷晶体结构含量和较高的近完美晶体结构含量。这表明，KS2 中淀粉基质分子堆积的体密度更高，不利于水分子和酶进入淀粉颗粒，从而提高了糊化温度，降低了消化率。此外，缺陷有序结构比例的降低和脂质-直链淀粉复合物的增加也降低了消化率。峰值和崩解粘度均按 KS2>KS10>KS30≈KS50 的顺序排列。KS2、KS10 和 KS30 在冷却过程中表现出比 KS50 更强的回生趋势，这可以通过相对较高的回生粘度来证明。这些结果有利于合理筛选和利用不同生长年份的葛藤淀粉资源，用于食品应用。
