Lewandowicz Jacek, Le Thanh-Blicharz Joanna, Szwengiel Artur
Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology-State Research Institute, Starołęcka 40, 61-361 Poznan, Poland.
Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
Molecules. 2024 Jun 5;29(11):2669. doi: 10.3390/molecules29112669.
Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure. The investigated potato, corn, and rice starch preparations were characterized by significantly different molecular properties due to both botanical origin of starch and variety. The molecular weights of waxy starches were significantly higher than those of their normal counterparts. This phenomenon was accompanied by a more loose conformation of the waxy starch macromolecule in solution. The presence of amylose confers the ability to coagulate starch sol into gel, resulting in substantial changes in the rheological properties of starch paste, and waxy starch pastes being characterized by more viscous flow and smoother texture. Hierarchical cluster analysis indicated that differences between functional properties are more notable for normal than for waxy preparations, in which potato starch, regardless of its variety, was characterized by the most unique characteristics.
近期对在食品生产中使用蜡质淀粉的关注源于用天然淀粉类似物替代化学改性淀粉作为质地形成剂的可能性。然而，目前缺乏关于不同品种市售蜡质淀粉的分子和功能特性的连贯研究。因此，本研究的目的是比较来自土豆、玉米和大米的天然蜡质淀粉，特别关注与分子结构相关的流变学特性。由于淀粉的植物来源和品种不同，所研究的土豆、玉米和大米淀粉制剂具有显著不同的分子特性。蜡质淀粉的分子量明显高于其普通对应物。这种现象伴随着蜡质淀粉大分子在溶液中更松散的构象。直链淀粉的存在赋予了将淀粉溶胶凝结成凝胶的能力，导致淀粉糊的流变学性质发生实质性变化，蜡质淀粉糊的特点是流动更粘稠、质地更顺滑。层次聚类分析表明，正常制剂的功能特性差异比蜡质制剂更显著，其中土豆淀粉无论品种如何，都具有最独特的特性。
