Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
State Key Laboratory of Biobased Material and Green Papermaking, College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
Food Chem. 2025 Jan 1;462:140993. doi: 10.1016/j.foodchem.2024.140993. Epub 2024 Aug 24.
To improve paste stability of cassava starch, including acid resistance, high-temperature shear resistance and freeze-thaw stability, cassava starch was modified by sequential maltogenic amylase and transglucosidase to form an optimally denser structure, or branched density (12.76 %), molecular density (15.17 g/mol/nm), and the proportions of short-branched chains (41.41 % of A chains and 44.01 % of B1 chains). Viscosity stability (88.52 %) of modified starch was higher than that (64.92 %) of native starch. After acidic treatment for 1 h, the viscosity of modified starch and native starch decreased by 56.53 % and 65.70 %, respectively. Compared to native starch, modified starch had lower water loss in freeze-thaw cycles and less viscosity reduction during high-temperature and high-shear processing. So, the appropriate molecular density and denser molecule structure enhanced paste stabilities of modified starch. The outcome expands the food and non-food applications of cassava starch.
为提高木薯淀粉糊的稳定性，包括耐酸性、高温抗剪切性和冻融稳定性，采用麦芽寡糖基转移酶和转葡糖苷酶对木薯淀粉进行顺序修饰，形成最佳的更密集的结构或支化密度（12.76%）、分子密度（15.17g/mol/nm）和短支链比例（A 链的 41.41%和 B1 链的 44.01%）。改性淀粉的粘度稳定性（88.52%）高于原淀粉（64.92%）。经酸性处理 1 小时后，改性淀粉和原淀粉的粘度分别下降了 56.53%和 65.70%。与原淀粉相比，改性淀粉在冻融循环中水分损失较少，在高温高剪切处理过程中粘度降低较少。因此，适当的分子密度和更密集的分子结构提高了改性淀粉的糊化稳定性。该结果扩展了木薯淀粉在食品和非食品领域的应用。
