Zhang Luyao, Zhao Jing, Li Fei, Jiao Xu, Yang Bingjie, Li Quanhong
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
College of Life Sciences, Qingdao University, Qingdao 266071, China.
Int J Biol Macromol. 2024 Dec;282(Pt 5):137018. doi: 10.1016/j.ijbiomac.2024.137018. Epub 2024 Oct 30.
The fine structures of pumpkin, potato, wheat, cassava, and pea starches were determined, followed by an evaluation of how these structures affected the properties of starch films. The structures significantly influenced film properties. Starches with larger molecular weights exhibited greater thermal stability. The tensile strength of starch film was negatively associated with the amylose chain length (r = -0.88, p < 0.05). The chain length distributions of amylose and amylopectin affected the mechanical properties of starch films by influencing structure ordering, supported by the positive correlation between the double helix content and the tensile strength (r = 0.95, p < 0.05). The amylopectin B1, B2, and B3 chains increased film mechanical strength. Conversely, amylopectin A-chains reduced the mechanical strength. The water contact angle was negatively correlated with the B3 chain proportion (r = -0.93, p < 0.05). The pumpkin starch exhibited the highest tensile strength (14.29 MPa), while the wheat starch film showed the highest water contact angle (112°). This study offers valuable insights into the structure-function relationships of starch films, thereby facilitating the acquisition of starch films with enhanced strength and stability through screening or designing starch structures. Consequently, this will expand the application of starch films as packaging materials in various food products.
测定了南瓜、马铃薯、小麦、木薯和豌豆淀粉的精细结构，随后评估了这些结构如何影响淀粉膜的性能。这些结构对膜性能有显著影响。分子量较大的淀粉表现出更高的热稳定性。淀粉膜的拉伸强度与直链淀粉链长呈负相关（r = -0.88，p < 0.05）。直链淀粉和支链淀粉的链长分布通过影响结构有序性来影响淀粉膜的机械性能，双螺旋含量与拉伸强度之间的正相关关系证明了这一点（r = 0.95，p < 0.05）。支链淀粉的B1、B2和B3链增加了膜的机械强度。相反，支链淀粉的A链降低了机械强度。水接触角与B3链比例呈负相关（r = -0.93，p < 0.05）。南瓜淀粉表现出最高的拉伸强度（14.29 MPa），而小麦淀粉膜表现出最高的水接触角（112°）。本研究为淀粉膜的结构-功能关系提供了有价值的见解，从而有助于通过筛选或设计淀粉结构来获得具有更高强度和稳定性的淀粉膜。因此，这将扩大淀粉膜作为包装材料在各种食品中的应用。
