He Xiaoxue, Zhang Zhirenyong, Yan Ting, He Yuyu, Zeng Chaoxi, Guo Shiyin, Li Qingming, Xia Huiping
Department of Food Science and Engineering, School of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
Department of Food Science and Engineering, School of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China; Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
Int J Biol Macromol. 2024 Nov;281(Pt 4):136527. doi: 10.1016/j.ijbiomac.2024.136527. Epub 2024 Oct 12.
Legumes are a widespread and cheap source of starch. However, legume starches are prone to retrogradation in applications. Therefore, enhancing the resistance to retrogradation is important to ensure the quality of starch products. In this study, the effects of amines, alcohols, and carboxylic acids deep eutectic solvents (DESs) on the retrogradation properties of pea starch (PS) were investigated. The results showed that the starches treated with carboxylic acid DESs for only 30 min exhibited low paste viscosity, high paste clarity and anti-retrogradation. The carboxylic acid DESs treatment resulted in holes or cracks appearing on the starch surface, a decrease in molecular ordering, relative crystallinity, and amylose content. The thermal enthalpy of starch as well as the pasting viscosity were substantially reduced after the treatment. The paste clarity and the resistance to retrogradation were significantly improved. Conversely, the structure, pasting and retrogradation properties of starch treated with amine and alcohol DESs exhibited only slight differences compared to PS. The carboxylic acid DESs took a short time for the starch modification, and the modified starch paste with low viscosity, high clarity, and resistance to retrogradation. The study could provide an environmentally-friendly and cost-effective method for the preparation of starch with well anti-retrogradation properties.
豆类是一种广泛且廉价的淀粉来源。然而，豆类淀粉在应用中容易发生老化。因此，增强抗老化能力对于确保淀粉产品的质量很重要。在本研究中，研究了胺类、醇类和羧酸类低共熔溶剂（DESs）对豌豆淀粉（PS）老化特性的影响。结果表明，仅用羧酸类DESs处理30分钟的淀粉表现出低糊化粘度、高糊化透明度和抗老化性能。羧酸类DESs处理导致淀粉表面出现孔洞或裂缝，分子有序度、相对结晶度和直链淀粉含量降低。处理后淀粉的热焓以及糊化粘度大幅降低。糊化透明度和抗老化性能显著提高。相反，与PS相比，用胺类和醇类DESs处理的淀粉的结构、糊化和老化特性仅表现出轻微差异。羧酸类DESs对淀粉改性所需时间短，且改性淀粉糊具有低粘度、高透明度和抗老化性能。该研究可为制备具有良好抗老化性能的淀粉提供一种环保且经济高效的方法。
