底物浓度对三种不同来源的脱支重结晶淀粉的影响

田霞; 田梦洋; 王志伟; 周中凯

doi:10.13386/j.issn1002-0306.2022070270

底物浓度对三种不同来源的脱支重结晶淀粉的影响

doi: 10.13386/j.issn1002-0306.2022070270

天津科技大学食品科学与工程学院，天津 300457

基金项目: 天津市自然科学基金（20JCZDJC00040）。

详细信息

作者简介:
田霞（1996−），女，硕士研究生，研究方向：农产品加工，E-mail：luckytianxia@126.com

通讯作者:
王志伟（1979−），男，博士，副研究员，研究方向：粮油科学，E-mail：wangzw@tust.edu.cn

周中凯（1964−），男，博士，教授，研究方向：谷物科学与营养，E-mail：zkzhou@tust.edu.cn

中图分类号: TS201.2
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出版历程
- 收稿日期: 2022-07-21
- 网络出版日期: 2023-04-20
- 刊出日期: 2023-06-01

Effects of Substrate Concentration on Debranched Recrystallized Starch from Three Different Sources

College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China

摘要

摘要: 以三种不同来源淀粉（普通玉米淀粉、木薯淀粉、豌豆淀粉）为研究对象，对样品进行脱支重结晶处理，分析底物浓度对三类脱支重结晶淀粉的形态、大小、结晶结构、热性质和凝胶性质等功能特性的影响。结果表明，原淀粉表面光滑无孔洞，脱支重结晶淀粉完整性均被破坏且受浓度影响不明显；粒径随底物浓度增加而增大；相对结晶度随底物浓度增加呈先减小后增大的趋势；与原淀粉相比，三种改性淀粉的储能模量（G'）高于损耗模量（G"），凝胶强度增强，热稳定性和有序度（DO）均下降而双螺旋度（DD）均上升。改性玉米淀粉和木薯淀粉在较低底物浓度（6%、10%）表现出较弱的粘弹性，而豌豆淀粉在中等底物浓度（10%、14%）表现为较高的粘弹性；DD值随底物浓度增加而减小（底物浓度为18%样品除外）；热稳定性随底物浓度增大有所改善，但仍低于原淀粉。由此可见，调节底物浓度可以选择性地获取理想的脱支重结晶淀粉，这将为不同品种淀粉的综合利用提供思路。
- 玉米淀粉 /
- 木薯淀粉 /
- 豌豆淀粉 /
- 普鲁兰酶 /
- 脱支 /
- 重结晶
Abstract: Three kinds of debranched recrystallized starches from different sources (common corn starch, tapioca starch and pea starch) were used to investigate the effect of substrate concentration on the morphology, size, crystal structure, thermal properties, gel properties and other functional properties. The results showed that the surface of native starch was smooth without pores, and the integrity of debranched recrystallized starches were all destroyed and not significantly affected by concentration. The particle size increased with the increase of substrate concentration. The relative crystallinity of three types of debranched recrystallized starches decreased and then increased with the increase of substrate concentration. Compared with native starch, the storage modulus (G') of the three modified starches was higher than the loss modulus (G"), the gel strength was enhanced, and the thermal stability and degree of order (DO) all decreased while the degree of double helicity (DD) increased. The modified corn starch and tapioca starch showed weak viscoelasticity at lower substrate concentration (6%, 10%), whereas pea starch showed higher viscoelasticity at medium substrate concentration (10%, 14%). The value of DD decreased with increasing substrate concentration (except for 18% sample with substrate concentration). The thermal stability improved with the increase of substrate concentration but was still lower than that of the native starch. It follows that the ideal debranched recrystallized starches could be obtained selectively by adjusting the substrate concentration, which will provide ideas for the integrated utilization of different kinds of starches.
- corn starch /
- tapioca starch /
- pea starch /
- pullulanase /
- debranching /
- recrystallization

HTML全文

图 1 不同来源重结晶淀粉电镜对比图

Figure 1. Electron microscopic contrast of different sources of recrystallized starch

注：A、B、C依次为NCS、NTS、NPS（1000×）；a1、a2、a3、a4依次为6%CS、10%CS、14%CS、18%CS；b1、b2、b3、b4依次为6%TS、10%TS、14%TS、18%TS；c1、c2、c3、c4依次为6%PS、10%PS、14%PS、18%PS（2000×）。

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图 2 不同来源淀粉重结晶前后衍射图谱

Figure 2. Diffraction patterns of starch from different sources before and after recrystallization

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图 3 不同来源淀粉重结晶前后DSC曲线

Figure 3. DSC spectra of starch from different sources before and after recrystallization

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图 4 不同来源淀粉重结晶前后红外光谱图

Figure 4. Infrared spectra of starch from different sources before and after recrystallization

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图 5 不同来源淀粉重结晶前后流变曲线

Figure 5. Rheological curve of starch from different sources before and after recrystallization

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图 6 不同来源淀粉重结晶前后TGA曲线

Figure 6. TGA curve of starch from different sources before and after recrystallization

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表 1 不同来源淀粉重结晶后D10、D50、D90、（D90-D10）/D50对比

Table 1. Comparison of D10, D50, D90, (D90-D10)/D50 after recrystallization of starch from different sources

种类	D10（µm）	D50（µm）	D90（µm）	（D90-D10）/D50
6%CS	16.01±0.33^g	54.36±0.39^k	91.89±1.31^j	1.39±0.01^de
10%CS	37.08±0.39^e	94.38±1.10^h	177.60±2.68^f	1.48±0.02^bc
14%CS	36.19±0.42^e	105.30±0.14^f	213.90±0.84^d	1.68±0.01^a
18%CS	46.24±0.84^c	130.60±0.00^c	234.00±0.28^b	1.43±0.00^cd
6%TS	31.09±0.29^f	70.82±0.84^j	128.90±1.83ⁱ	1.39±0.02^de
10%TS	36.71±0.98^e	84.23±0.14ⁱ	158.60±0.84^h	1.44±0.01^cd
14%TS	42.80±0.56^d	96.40±0.35^g	171.10±0.42^g	1.33±0.01^ef
18%TS	49.32±0.12^b	132.60±0.56^b	236.60±1.48^b	1.41±0.02^d
6%PS	46.89±0.34^c	114.20±0.14^e	194.70±0.07^e	1.29±0.00^f
10%PS	40.88±0.29^d	121.00±0.00^d	227.90±0.28^c	1.54±0.00^b
14%PS	42.82±0.35^d	122.20±0.14^d	228.70±2.19^c	1.52±0.02^b
18%PS	56.17±1.71^a	155.00±1.52^a	263.10±2.58^a	1.33±0.05^ef
注：同一列不同字母表示差异性显著，P<0.05。

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表 2 不同来源淀粉重结晶前后各参数对比

Table 2. Comparison of parameters before and after recrystallization of starch from different sources

种类	DO（R_1047/1022）	DD（R_995/1022）	tanδ	起始分解温度（℃）
NCS	1.148±0.001^a	0.965±0.001^e	0.191±0.005^c	299.52±0.53^a
6%CS	1.126±0.009^ab	1.123±0.004^a	0.419±0.021^b	285.74±0.35^e
10%CS	1.094±0.007^bc	1.077±0.003^b	0.841±0.034^a	291.19±0.21^d
14%CS	0.992±0.001^d	1.009±0.000^d	0.106±0.001^e	294.69±0.17^c
18%CS	1.061±0.049^c	1.054±0.004^c	0.123±0.004^d	296.50±0.21^b
NTS	1.145±0.000^a	0.987±0.014^b	0.511±0.024^a	301.08±0.11^a
6%TS	1.031±0.022^c	1.022±0.001^a	0.063±0.001^d	288.00±0.46^c
10%TS	1.034±0.000^c	1.021±0.001^a	0.293±0.012^b	293.00±0.49^b
14%TS	1.046±0.014^b	1.014±0.001^a	0.119±0.001^c	293.52±0.62^b
18%TS	1.039±0.014^c	1.035±0.001^a	0.107±0.002^c	294.38±0.91^b
NPS	1.053±0.001^a	0.970±0.001^b	0.114±0.001^d	301.33±0.91^a
6%PS	1.012±0.001^c	1.030±0.001^a	0.652±0.008^a	291.27±0.82^e
10%PS	1.025±0.000^b	1.015±0.014^a	0.126±0.002^c	296.92±0.86^d
14%PS	1.011±0.000^c	1.014±0.021^a	0.145±0.001^b	298.88±0.28^c
18%PS	1.010±0.001^c	1.017±0.001^a	0.101±0.003^e	299.29±0.38^b
注：同一列同一类淀粉不同字母表示差异性显著，P<0.05。

下载: 导出CSV

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