Wang Xinyu, Zhao Qi, Li Ruijie, Liang Wei, Lin Qian, Niu Li, Zhao Wenqing, Li Wenhao
Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
Int J Biol Macromol. 2025 Apr;300:140285. doi: 10.1016/j.ijbiomac.2025.140285. Epub 2025 Jan 23.
This study aimed to probe the influence of amylose in starch granules on starch modification. Part of the amylose from sorghum starch was removed through warm water leaching, and the samples were then microwaved. The effects of treatments on starch structure, physicochemical properties, and digestibility were researched. Compared to sorghum starch without partial amylose removal, warm water leaching of amylose resulted in deeper concavity of sorghum starch granules and lower crystallinity, short-range ordering, setback and breakdown values, which disrupted the structure and thus rendered the starch granules more susceptible to microwave radiation, amplifying the advantages of microwave-modified starch. In addition, the ordered arrangement of amylose and amylopectin structures within the microwave-treated sorghum starch with pre-removed amylose were more readily disrupted, allowing enzymes to pass through more readily, thus increasing the fast-digestible starch content and digestibility of the starch. In summary, partial amylose removal can be used as a pretreatment method for modifying and expanding starch utilization in food and non-food industries while providing a new idea for developing baked foods.
本研究旨在探究淀粉颗粒中直链淀粉对淀粉改性的影响。通过温水浸出法去除了高粱淀粉中的部分直链淀粉，然后对样品进行微波处理。研究了这些处理对淀粉结构、理化性质和消化率的影响。与未去除部分直链淀粉的高粱淀粉相比，直链淀粉的温水浸出使高粱淀粉颗粒的凹陷更深，结晶度、短程有序度、回生值和破损值更低，这破坏了淀粉结构，从而使淀粉颗粒更容易受到微波辐射的影响，放大了微波改性淀粉的优势。此外，预先去除直链淀粉的微波处理高粱淀粉中直链淀粉和支链淀粉结构的有序排列更容易被破坏，使酶更容易通过，从而增加了淀粉的快速消化淀粉含量和消化率。综上所述，去除部分直链淀粉可作为一种预处理方法，用于改性和扩大淀粉在食品和非食品工业中的应用，同时为开发烘焙食品提供新思路。
