College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, PR China.
College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China.
Int J Biol Macromol. 2024 Apr;264(Pt 1):130461. doi: 10.1016/j.ijbiomac.2024.130461. Epub 2024 Feb 28.
This paper investigated the effects of twin-screw extrusion treatment on the formation, structure and properties of yam starch-gallic acid complexes. Yam starch and gallic acid were extruded. The microstructure, gelatinization characteristics, and rheological properties of the samples were determined. The microstructure of extruded yam starch-gallic acid complexes presented a rough granular morphology, low swelling, and high solubility. The X-ray diffraction analysis showed that the extruded yam starch-gallic acid complexes exhibited A + V-type crystalline structure. Fourier transform infrared spectroscopy results showed that the extrusion treatment could destroy the internal orderly structure of yam starch, and the addition of gallic acid could further reduce its molecular orderliness. Differential scanning calorimetry analysis showed a decrease in the enthalpy of gelatinization of the sample. Dynamic rheological analysis showed that the storage modulus and loss modulus of the extruded yam starch-gallic acid complexes were significantly reduced, exhibiting a weak gel system. The results of viscosity showed that extrusion synergistic gallic acid reduced the peak viscosity and setback value of starch. In addition, extrusion treatment had an inhibitory effect on the digestibility of yam starch, and enhanced the interaction of gallic acid with yam starch or hydrolytic enzymes. Therefore, extrusion synergistic gallic acid has improved the structure and properties of yam starch-related products, which can provide new directions and new ideas for the development of yam starch.
本文研究了双螺杆挤压处理对薯蓣淀粉-没食子酸配合物形成、结构和性能的影响。薯蓣淀粉和没食子酸进行了挤压处理。测定了样品的微观结构、糊化特性和流变性能。挤压处理后的薯蓣淀粉-没食子酸配合物的微观结构呈现出粗糙的颗粒形态，低膨胀性和高溶解性。X 射线衍射分析表明，挤压处理后的薯蓣淀粉-没食子酸配合物呈现 A+V 型结晶结构。傅里叶变换红外光谱结果表明，挤压处理可以破坏薯蓣淀粉的内部有序结构，而添加没食子酸可以进一步降低其分子有序性。差示扫描量热分析表明，样品的糊化焓降低。动态流变分析表明，挤压处理后的薯蓣淀粉-没食子酸配合物的储能模量和损耗模量显著降低，呈现出弱凝胶体系。粘度结果表明，挤压协同没食子酸降低了淀粉的峰值粘度和回生值。此外，挤压处理对薯蓣淀粉的消化性有抑制作用，并增强了没食子酸与薯蓣淀粉或水解酶的相互作用。因此，挤压协同没食子酸改善了薯蓣淀粉相关产品的结构和性能，为薯蓣淀粉的开发提供了新的方向和思路。
