Glyn O. Phillips Hydrocolloid Research Centre, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China.
Molecules. 2024 Jun 3;29(11):2622. doi: 10.3390/molecules29112622.
Due to the high content of impurities such as proteins in tamarind seed polysaccharide (TSP), they must be separated and purified before it can be used. TSP can disperse in cold water, but a solution can only be obtained by heating the mixture. Therefore, it is important to understand the dispersion and dissolution process of TSP at different temperatures to expand the application of TSP. In this study, pasting behavior and rheological properties as a function of temperature were characterized in comparison with potato starch (PS), and their relationship with TSP molecular features and microstructure was revealed. Pasting behavior showed that TSP had higher peak viscosity and stronger thermal stability than PS. Rheological properties exhibited that ' and '' of TSP gradually increased with the increase in temperature, without exhibiting typical starch gelatinization behavior. The crystalline or amorphous structure of TSP and starch was disrupted under different temperature treatment conditions. The SEM results show that TSP particles directly transformed into fragments with the temperature increase, while PS granules first expanded and then broken down into fragments. Therefore, TSP and PS underwent different dispersion mechanisms during the dissolution process: As the temperature gradually increased, TSP possibly underwent a straightforward dispersion and was then dissolved in aqueous solution, while PS granules initially expanded, followed by disintegration and dispersion.
由于罗望子种子多糖（TSP）中含有大量的蛋白质等杂质，因此在使用前必须对其进行分离和纯化。TSP 可在冷水中分散，但需加热混合物才能获得溶液。因此，了解 TSP 在不同温度下的分散和溶解过程对于扩大 TSP 的应用非常重要。本研究比较了马铃薯淀粉（PS），以研究 TSP 的糊化行为和流变性能随温度的变化规律，并揭示了其与 TSP 分子特征和微观结构的关系。糊化行为表明，TSP 的峰值黏度和热稳定性均高于 PS。流变性能表明，TSP 的“和”逐渐随温度升高而增加，没有表现出典型的淀粉糊化行为。在不同温度处理条件下，TSP 和淀粉的结晶或无定形结构被破坏。SEM 结果表明，TSP 颗粒随着温度的升高直接转化为碎片，而 PS 颗粒先膨胀然后破碎成碎片。因此，TSP 和 PS 在溶解过程中经历了不同的分散机制：随着温度的逐渐升高，TSP 可能经历了直接的分散，然后溶解在水溶液中，而 PS 颗粒首先膨胀，然后解体和分散。
