Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Animal and Food Science, Brigham Young University-Idaho, Rexburg, ID 83460-1405, USA.
Int J Biol Macromol. 2023 Dec 31;253(Pt 8):127426. doi: 10.1016/j.ijbiomac.2023.127426. Epub 2023 Oct 13.
Differences in derivatization patterns (using a fluorescent reagent, fluorescein isothiocyanate) of wheat, pea, and potato starches between native granular (NAT) starches and their respective annealed (ANN) and heat-moisture treated (HMT) starches were investigated to reveal structural changes associated with starch hydrothermal treatments. Size-exclusion chromatography with fluorescence and refractive index detection assessed the reactivity of amylose (AM), intermediate chains (IM and IM), and amylopectin branch chains (AP, AP, and AP) within the different starches. Shifts in X-ray diffraction patterns of HMT starches and in the gelatinization properties of both ANN and HMT starches confirmed molecular rearrangement. The reaction homogeneity (wheat and pea) and the overall extent of reaction (pea and potato) increased for HMT starches compared to other starches. The lower reactivities of IM chains (HMT starch) and AP chains (ANN starch) relative to NAT starches, indicated their involvement in molecular rearrangements and improved double helical order. IM and AP branch chains in ANN pea starch also were less reacted than NAT starch chains, suggesting their co-crystallization. Molecular rearrangements in ANN and HMT starches led to altered swelling and pasting viscosities. Thus, changes in the relative crystallinity of individual starch branch chains induced by hydrothermal processing impact the final physical properties.
研究了小麦、豌豆和马铃薯原粒（NAT）淀粉及其各自的退火（ANN）和湿热处理（HMT）淀粉之间的衍生化模式（使用荧光试剂异硫氰酸荧光素）差异，以揭示与淀粉湿热处理相关的结构变化。使用荧光和折射指数检测的凝胶渗透色谱评估了不同淀粉中直链淀粉（AM）、中间链（IM 和 IM）和支链淀粉分支链（AP、AP 和 AP）的反应性。HMT 淀粉的 X 射线衍射图谱和 ANN 和 HMT 淀粉的胶凝特性的变化证实了分子重排。与其他淀粉相比，HMT 淀粉的反应均一性（小麦和豌豆）和整体反应程度（豌豆和马铃薯）增加。与 NAT 淀粉相比，HMT 淀粉中 IM 链（HMT 淀粉）和 AP 链（ANN 淀粉）的反应性较低，表明它们参与了分子重排并提高了双螺旋有序性。与 NAT 淀粉链相比，ANN 豌豆淀粉中 IM 和 AP 支链的反应性也较低，这表明它们的共结晶。ANN 和 HMT 淀粉中的分子重排导致溶胀和糊化粘度发生变化。因此，湿热处理引起的个别淀粉支链相对结晶度的变化会影响最终的物理性质。
