Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
Int J Biol Macromol. 2024 Jan;254(Pt 1):127704. doi: 10.1016/j.ijbiomac.2023.127704. Epub 2023 Oct 28.
Chestnuts are a starchy food with a characteristic glutinous taste that is often used to assess their quality. In this study, our findings indicated that chestnuts with higher glutinous taste quality had lower amylose content and microcrystalline structures, as well as higher subcrystalline structures and relative crystallinity in both the raw and steamed starches. In the leached starch, chestnuts with higher glutinous taste quality had lower amylopectin B1 chains and microcrystalline structure, but higher amylopectin B2 chains, subcrystalline structure and relative crystallinity. These results suggest that amylose content, relative crystallinity, and amylopectin chain length distribution are important factors determining the glutinous taste quality of chestnuts. To further enhance our understanding of these factors, an sensory evaluation model was developed based on textural profile analysis parameters. This study provides valuable insights into the relationship between molecular structure of starch and the glutinous taste quality of starchy foods.
板栗是一种具有粘性口感特征的淀粉类食物，通常用于评估其品质。在这项研究中，我们的研究结果表明，粘性口感品质较高的板栗的直链淀粉含量和微晶结构较低，生淀粉和蒸制淀粉的亚微晶结构和相对结晶度较高。在浸出淀粉中，粘性口感品质较高的板栗的支链淀粉 B1 链和微晶结构较低，但支链淀粉 B2 链、亚微晶结构和相对结晶度较高。这些结果表明，直链淀粉含量、相对结晶度和支链淀粉链长分布是决定板栗粘性口感品质的重要因素。为了进一步深入了解这些因素，基于质地剖面分析参数建立了感官评价模型。本研究为淀粉的分子结构与淀粉类食品粘性口感品质之间的关系提供了有价值的见解。
