加酶挤压对小麦淀粉结构和理化性质的影响

陈彩雯; 李丹丹; 陶阳; 谢广杰; 韩永斌

doi:10.13386/j.issn1002-0306.2021090360

加酶挤压对小麦淀粉结构和理化性质的影响

doi: 10.13386/j.issn1002-0306.2021090360

陈彩雯^1,,
李丹丹^1, ,,
陶阳¹,
谢广杰^{1, 2},
韩永斌^1, ,

1.
南京农业大学食品科技学院，江苏南京 210095
2.
镇江市智农食品有限公司，江苏镇江 212000

基金项目: 国家自然科学基金青年项目（32102131）；江苏省自然科学基金青年项目（KB20190523）；中国博士后面上项目（2020M681631）。

详细信息

作者简介:
陈彩雯（1999−），女，硕士研究生，研究方向：农产品加工，E-mail：chencw1999@163.com

通讯作者:
李丹丹（1994−），女，博士，讲师，研究方向：淀粉基产品开发，食品电磁场加工，E-mail：lidandan@njau.edu.cn

韩永斌（1963−），男，博士，教授，研究方向：农产品加工与综合利用，E-mail：hanyongbin@njau.edu.cn

中图分类号: TS234
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- 被引次数: 0
出版历程
- 收稿日期: 2021-10-11
- 网络出版日期: 2022-06-17
- 刊出日期: 2022-08-03

Effect of Enzyme Extrusion on Structure and Physicochemical Properties of Wheat Starch

CHEN Caiwen^1
,,
LI Dandan^{1
, ,},
TAO Yang¹,
XIE Guangjie^{1, 2},
HAN Yongbin^{1
, ,}

1.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2.
Zhenjiang Zhinong Food Limited Company, Zhenjiang 212000, China

摘要

摘要: 本文旨在探究加酶挤压对小麦淀粉结构和理化性质的影响。分别设置浓度梯度为0%、0.1%、0.2%、0.5%、1%、2%的α-淀粉酶-小麦淀粉混合物样品，挤压处理后，利用扫描电镜（SEM）、差示扫描量热仪（DSC）、X-射线衍射仪（XRD）、快速粘度仪（RVA）等分析淀粉结构与理化性质的变化。结果表明：各处理组的堆积密度无显著差异（P>0.05）；吸水指数与加酶量呈负相关，水合指数与加酶量呈正相关；挤压后淀粉糊化度均大幅度提高，接近完全糊化；挤压后淀粉的颗粒结构被完全破坏且加酶使得淀粉颗粒粒径更小；加酶挤压处理后相对结晶度降低，从原淀粉的17.52%降至10.29%（酶浓度2%）；挤压处理后小麦淀粉的糊化焓均显著下降（P<0.05），挤压淀粉样品焓值最低，仅为0.24 J/g，加酶挤压淀粉的焓值高于挤压淀粉，随着加酶量的增加，淀粉的焓值上升至2.5 J/g左右；RVA曲线可明显看出处理组的粘度远低于原淀粉粘度，且加酶挤压样品粘度低于不加酶挤压粘度。本文探明了加酶挤压对淀粉结构和理化性质的作用规律，可为加酶挤压技术在淀粉基食品领域的应用提供理论指导。
- 加酶挤压 /
- 小麦淀粉 /
- 结构 /
- 热性质 /
- 糊化特性
Abstract: This study aimed to investigate the effects of enzyme extrusion on the structural and physicochemical properties of wheat starch. The mixture of α-amylase (0%, 0.1%, 0.2%, 0.5%, 1% and 2%) and wheat starch were prepared and then extruded. After extrusion, the structural and physiochemical properties of wheat starch were analyzed by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), X-ray diffractometer (XRD), and rapid viscosity analyzer (RVA). The results showed that no significant difference in bulk density were observed among all treatments (P>0.05). With the increase of enzyme concentration, the water absorption index was decreased, and the hydration index was gradually increased. The gelatinization degree of starch was largely increased after extrusion, which indicated that the starch was almost completely gelatinized. SEM images suggested that the structure of starch granules was completely destroyed and the more extensive destruction was observed with the addition of enzyme. XRD patterns indicated that the relative crystallinity decreased from 17.52% of the native starch to 10.29% of the extruded sample with 2% enzyme. DSC results showed that the gelatinization enthalpy of wheat starch decreased significantly after extrusion (P<0.05). The lowest enthalpy was 0.24 J/g for extruded sample without α-amylase, while the enthalpy increased to about 2.5 J/g with the addition of α-amylase to 2%. This study explored the mechanism underlying the effect of enzyme extrusion on the structural and physicochemical properties of starch, which contributes to providing theoretical guides for the applications of enzyme extrusion in starch-based foods.
- enzyme extrusion /
- wheat starch /
- structure /
- thermal properties /
- pasting properties

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图 1 不同处理条件小麦淀粉的吸水性指数和水溶性指数

Figure 1. Water absorption index and water solubility index of wheat strach under different treatment conditions

注：样品1~7分别为CK、ESS、0.1%EESS、0.2%EESS、0.5%EESS、1%EESS、2%EESS；CK为原淀粉样品；ESS为挤压淀粉样品；EESS为加酶挤压淀粉样品。

下载: 全尺寸图片幻灯片

图 2 不同处理后小麦淀粉的扫描电镜图

Figure 2. SEM images of wheat starch under different treatment conditions

注：a₁、b₁、c₁、d₁、e₁、f₁、g₁分别为1000×放大倍数下CK、ESS、0.1%EESS、0.2%EESS、0.5%EESS、1%EESS、2%EESS扫描电镜图；a₂、b₂、c₂、d₂、e₂、f₂、g₂分别为5000×放大倍数下CK、ESS、0.1%EESS、0.2%EESS、0.5%EESS、1%EESS、2%EESS扫描电镜图；CK为原淀粉样品；ESS为挤压淀粉样品；EESS为加酶挤压淀粉样品。

下载: 全尺寸图片幻灯片

图 3 不同处理后小麦淀粉的XRD衍射曲线

Figure 3. XRD curves of wheat starch under different treatment conditions

注：CK为原淀粉样品；ESS为挤压淀粉样品；EESS为加酶挤压淀粉样品。

下载: 全尺寸图片幻灯片

图 4 不同处理后小麦淀粉的DSC曲线

Figure 4. DSC curves of wheat starch under different treatment conditions

下载: 全尺寸图片幻灯片

图 5 不同处理后小麦淀粉的RVA粘度曲线

Figure 5. RVA curves of wheat starch under different treatment conditions

下载: 全尺寸图片幻灯片

表 1 不同处理条件下小麦淀粉糊化度和堆积密度

Table 1. Degree of gelatinization and bulk density of wheat starch under different treatment conditions

样品	糊化度（%）	堆积密度（g/mL）
CK	24.74±3.21^a	0.33±0.03^a
ESS	96.79±2.42^b	0.31±0.04^a
0.1%EESS	95.31±2.46^b	0.31±0.03^a
0.2%EESS	99.38±2.91^b	0.34±0.02^a
0.5%EESS	97.02±3.01^b	0.33±0.01^a
1%EESS	98.29±1.21^b	0.31±0.04^a
2%EESS	99.14±1.07^b	0.31±0.03^a
注：同列不同小写字母表示差异显著，P<0.05，表2、表3同。

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表 2 不同处理后小麦淀粉热性质参数

Table 2. Thermal parameters of wheat starch under different treatment conditions

样品	相对结晶度（%）	T₀（℃）	T_p（℃）	T_c（℃）	ΔH（J/g）
CK	17.52±1.31^cd	57.35±0^a	63.04±0.15^a	76.60±0.13^a	7.89±0.16^d
ESS	4.15±0.48^a	73.78±0.60^d	78.76±0.56^d	86.31±0.55^d	0.24±0.05^a
0.1%EESS	14.42±0.99^cd	70.89±0.10^bc	74.57±0.03^b	82.73±0.68^bc	1.50±0.355^b
0.2%EESS	13.62±0.48^bc	70.42±0.35^b	74.43±0.27^b	82.27±0.22^b	2.30±0.05^c
0.5%EESS	14.18±1.61^cd	70.04±0.27^b	74.28±0.16^b	82.94±0.34^bc	2.59±0.17^c
1%EESS	10.61±0.0132^bc	70.57±0.20^bc	74.81±0.17^bc	83.09±0.86^bc	2.55±0.03^c
2%EESS	10.29±1.01^b	71.47±0.26^c	75.62±0.15^c	84.26±0.81^c	2.45±0.03^c
注：T₀为起始温度，T_p为峰值温度，T_c为终止温度，ΔH为糊化焓；CK为原淀粉样品，ESS为挤压淀粉样品，EESS为加酶挤压淀粉样品。

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表 3 不同处理后小麦淀粉糊化特性参数

Table 3. Characteristics and parameters of wheat starch gelatinization after different treatments

	峰值粘度（cP）	谷值粘度（cP）	崩解值（cP）	最终粘度（cP）	回生值（cP）	糊化温度（℃）
CK	2505±4^c	2218±17^b	287±3^b	2628.5±1.5^b	410.5±15.5^c	69.05±0.4^b
ESS	341±67^b	77±16^a	264±51^b	255±15^a	178±9^b	49.9±0.15^a
0.1%EESS	35±1^a	−	44±1^a	−	5.5±0.5^a	−
0.2%EESS	24.5±1.5^a	−	39.5±0.5^a	−	3±1^a	−
0.5%EESS	11±3^a	−	27.5±1.5^a	−	3.5±0.5^a	−
1%EESS	0^a	−	16.5±0.5^a	−	2±0^a	−
2%EESS	−	−	16±3^a	−	3.5±0.5^a	−
注：CK为原淀粉样品，ESS为挤压淀粉样品，EESS为加酶挤压淀粉样品。

下载: 导出CSV

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