He Zhongchao, Chi Chengdeng, Huang Shuangxia, Li Xiaoxi
Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
Curr Res Food Sci. 2023 Sep 9;7:100589. doi: 10.1016/j.crfs.2023.100589. eCollection 2023.
High amylose starch shows wide applications in food and non-food-based industries. Traditional complex-precipitation approach for the amylose fractionation required a large volume of organic reagents and was possibly risky for food safety. The object of this work was to establish a novel method to obtain starch fractions rich in amylose from debranch starch through repeated short-term retrogradation and centrifugation. Four starch fractions were obtained with the amylose content of 52.08% (C1), 62.28% (C2), 63.58% (C3), and 64.74% (C4). The thermograms of samples displayed that multiple endothermic peaks were detected in C1 and C2 and only one endothermic peak with melting temperature over 120 °C were observed in C3 and C4, indicating their differences in retrogradation behavior. The chain length distribution results of sample exhibited that C1 and C2 contained more short chains (DP ≤ 24), while C3 and C4 consisted of mainly long chains (DP ≥ 25). Accordingly, the differences in fine structures could provide more choices for these fractionated high amylose starch to utilize in practical applications.
高直链淀粉在食品和非食品工业中有着广泛的应用。传统的用于直链淀粉分级分离的复合法需要大量有机试剂，且可能存在食品安全风险。本研究的目的是建立一种新方法，通过反复短期回生和离心从脱支淀粉中获得富含直链淀粉的淀粉级分。获得了四个淀粉级分，其直链淀粉含量分别为52.08%（C1）、62.28%（C2）、63.58%（C3）和64.74%（C4）。样品的热重曲线显示，C1和C2中检测到多个吸热峰，而C3和C4中仅观察到一个熔点温度超过120℃的吸热峰，这表明它们在回生行为上存在差异。样品的链长分布结果表明，C1和C2含有更多短链（DP≤24），而C3和C4主要由长链（DP≥25）组成。因此，这些精细结构的差异可为这些分级高直链淀粉在实际应用中的利用提供更多选择。
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