Department of Analysis and Food Quality Assessment, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Department of Interfacial Phenomena, Faculty of Chemistry, Maria Curie-Skłodowska University, Maria Curie-Skłodowska Sq.3, 20-031 Lublin, Poland.
Int J Mol Sci. 2024 Jan 29;25(3):1662. doi: 10.3390/ijms25031662.
Porous starch can be applied as an adsorbent and encapsulant for bioactive substances in the food and pharmaceutical industries. By using appropriate modification methods (chemical, physical, enzymatic, or mixed), it is possible to create pores on the surface of the starch granules without disturbing their integrity. This paper aimed to analyze the possibility of obtaining a porous structure for native corn, potato, and pea starches using a combination of ultrasound, enzymatic digestion, and freeze-drying methods. The starch suspensions (30%, /) were treated with ultrasound (20 kHz, 30 min, 20 °C), then dried and hydrolyzed with amyloglucosidase (1000 U/g starch, 50 °C, 24 h, 2% starch suspension). After enzyme digestion, the granules were freeze-dried for 72 h. The structure of the native and modified starches were examined using VIS spectroscopy, SEM, ATR-FTIR, and LTNA (low-temperature nitrogen adsorption). Based on the electrophoretic mobility measurements of the starch granules using a laser Doppler velocimeter, zeta potentials were calculated to determine the surface charge level. Additionally, the selected properties such as the water and oil holding capacities, least gelling concentration (LGC), and paste clarity were determined. The results showed that the corn starch was the most susceptible to the combined modification methods and was therefore best suited for the production of porous starch.
多孔淀粉可以作为食品和制药工业中生物活性物质的吸附剂和包封剂。通过使用适当的改性方法（化学、物理、酶或混合），可以在不破坏淀粉颗粒完整性的情况下在其表面上形成孔。本文旨在分析使用超声、酶解和冷冻干燥相结合的方法获得天然玉米、马铃薯和豌豆淀粉的多孔结构的可能性。将淀粉悬浮液（30%，/）用超声（20 kHz，30 分钟，20°C）处理，然后干燥并在 50°C 下用糖化酶（1000 U/g 淀粉，24 小时，2%淀粉悬浮液）水解。酶解后，将颗粒冷冻干燥 72 小时。使用 VIS 光谱、SEM、ATR-FTIR 和 LTNA（低温氮气吸附）检查天然和改性淀粉的结构。基于激光多普勒速度计测量淀粉颗粒的电泳迁移率，计算出zeta 电位以确定表面电荷水平。此外，还测定了水和油保持能力、最低凝胶浓度（LGC）和糊透明度等选定性质。结果表明，玉米淀粉对联合改性方法最敏感，因此最适合生产多孔淀粉。
