Teobaldi Andrés Gustavo, Carrillo Parra Esteban Josué, Barrera Gabriela Noel, Ribotta Pablo Daniel
Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Av. Filloy S/N, Ciudad Universitaria, Córdoba CP 5000, Argentina.
Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba CP 5000, Argentina.
Foods. 2024 Dec 25;14(1):21. doi: 10.3390/foods14010021.
The morphology of wheat starch granules with different damaged starch (DS) content was analyzed using a particle size analyzer and scanning electron microscopy (SEM); the granular structure was studied using FT-IR spectroscopy and X-ray diffraction (XRD); and the granule-water interaction was evaluated by thermogravimetric analysis (TGA) and dynamic vapor sorption (DVS). The increase in the level of DS shifted the population of B-type granules towards larger particle diameters and shifted the population of A-type granules towards smaller particle diameters. The appearance of the surface of the starch-damaged granules was rough and flaky (SEM images). Crystallinity reductions were related to higher mechanical damage levels of the granular structure (FT-IR and XRD). Higher DS increased the liquid-water absorption capacity of the granules. Higher DS was associated with increments in less-bound water proportions and reductions in more strongly bound water proportions and related to reductions in the evaporation temperature of these water populations (TGA analyses). Concerning DVS data, the results suggested that the driving force for water-monolayer attachment to the starch granules decreased as DS increased. Therefore, it was suggested that the changes in granule structure led to a weaker water-starch polymer chain interactions due to the increase in DS. The results contribute to a better understanding of the influence of mechanical damage on the starch granular structure, which could be related to the rheological and thermal behavior of starch-based systems with different DS.
使用粒度分析仪和扫描电子显微镜（SEM）分析了不同损伤淀粉（DS）含量的小麦淀粉颗粒的形态；使用傅里叶变换红外光谱（FT-IR）和X射线衍射（XRD）研究了颗粒结构；并通过热重分析（TGA）和动态蒸汽吸附（DVS）评估了颗粒与水的相互作用。DS水平的增加使B型颗粒群体向更大粒径移动，使A型颗粒群体向更小粒径移动。淀粉损伤颗粒表面外观粗糙且呈片状（SEM图像）。结晶度降低与颗粒结构的更高机械损伤水平有关（FT-IR和XRD）。更高的DS增加了颗粒的液态水吸收能力。更高的DS与结合较弱的水比例增加和结合较强的水比例降低有关，并且与这些水群体的蒸发温度降低有关（TGA分析）。关于DVS数据，结果表明随着DS增加，水单层附着到淀粉颗粒上的驱动力降低。因此，有人认为由于DS增加，颗粒结构的变化导致水-淀粉聚合物链相互作用减弱。这些结果有助于更好地理解机械损伤对淀粉颗粒结构的影响，这可能与具有不同DS的淀粉基体系的流变学和热行为有关。
