Liang Danyang, Liu Qing, Luo Haiyu, Luo Lin, Temirlan Khamiddolov, Li Wenhao
College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling District, Xianyang 712100, China.
Foods. 2024 Aug 15;13(16):2544. doi: 10.3390/foods13162544.
This study investigated the effects of electron beam irradiation (EBI) on the structural, physicochemical, and functional properties of lentil starch with varying maltose content. EBI did not significantly disrupt the starch's surface structure or cause amorphization of starch and maltose crystals, but it significantly reduced the intensity of starch's XRD peaks. The presence of maltose intensified internal growth ring damage, leading to more cross-link and rearrangement between short chains, improving short-range ordering of lentil starch and enhancing starch's solubility and thermal stability. Additionally, adding maltose that EBI then treats can lead to an increased content of slowly digestible starch in samples.
本研究调查了电子束辐照（EBI）对不同麦芽糖含量的小扁豆淀粉的结构、物理化学和功能特性的影响。EBI并未显著破坏淀粉的表面结构，也未导致淀粉和麦芽糖晶体的非晶化，但它显著降低了淀粉X射线衍射峰的强度。麦芽糖的存在加剧了内部生长环损伤，导致短链之间更多的交联和重排，改善了小扁豆淀粉的短程有序性，并提高了淀粉的溶解性和热稳定性。此外，添加麦芽糖后再经EBI处理会导致样品中慢消化淀粉含量增加。
