Zhang Xiaojun, Zhu Chongyang, Geng Donghui, Cheng Yongqiang, Tang Ning
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; School of Basic Medical Sciences, Future Health Laboratory of Innovation Center of Yangtze River Delta, Zhejiang University, Hangzhou 314100, China.
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China.
Int J Biol Macromol. 2025 Mar;296:139673. doi: 10.1016/j.ijbiomac.2025.139673. Epub 2025 Jan 8.
This study investigated the dynamic changes in legume starches (common vetch, mung bean, and pea) during gelatinization. All three starches displayed a similar pattern: water absorption and swelling at lower temperatures (50-65 °C), structural rupture at medium temperatures (65-75 °C), and melting/reorganization at higher temperatures (75-90 °C). Gelatinization likely starts with internal structural dissociation, as evidenced by the weakening of the double helix structure and decreasing order observed throughout the process. Lamellar analysis further revealed that the amorphous region swelled first, followed by swelling and melting of the crystalline region. Interestingly, the resulting mutual melting system exhibited varying density, with mung bean starch showing the highest density, followed by pea starch and common vetch starch being the least dense. These findings contribute to a deeper understanding of morphological and structural transformations occurring within legume starches during gelatinization.
本研究调查了豆科植物淀粉（普通野豌豆、绿豆和豌豆）在糊化过程中的动态变化。所有三种淀粉都呈现出相似的模式：在较低温度（50 - 65°C）下吸水膨胀，在中等温度（65 - 75°C）下结构破裂，在较高温度（75 - 90°C）下熔化/重排。糊化可能始于内部结构解离，整个过程中双螺旋结构的减弱和有序度的降低证明了这一点。层状分析进一步表明，无定形区域首先膨胀，随后是结晶区域的膨胀和熔化。有趣的是，形成的互熔体系呈现出不同的密度，绿豆淀粉密度最高，其次是豌豆淀粉，普通野豌豆淀粉密度最低。这些发现有助于更深入地了解豆科植物淀粉在糊化过程中发生的形态和结构转变。
