物理协同酶法处理对青稞淀粉结构的影响
Effects of Physical Synergistic Enzymatic Treatment on Structural Characteristics of Highland Barley Starch
白婷 1李琳 2朱明霞 1靳玉龙 1王姗姗 1张玉红1
作者信息
- 1. 西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨 850000
- 2. 西藏农牧学院,西藏林芝 860000
- 折叠
摘要
为研究物理协同酶法处理对青稞淀粉结构特性的影响,采用超声、压热协同普鲁兰酶对青稞淀粉进行处理,测定了处理后样品的颗粒形貌、晶体结构、官能团结构、粒径大小.试验结果表明,处理可以提高抗性淀粉和直链淀粉含量,降低支链淀粉的含量.改性处理使青稞淀粉颗粒的原始结构遭到了严重破坏,呈现出团状结构,表面粗糙,布满褶皱、裂纹和孔洞;淀粉的偏光十字消失.改性后的青稞淀粉表面积平均粒径增大,大颗粒数目增加.物理协同酶法处理增加了青稞淀粉的结晶度,晶型由A型晶体向B型转变.改性处理没有产生新的化学基团和化学键,只是改变了青稞淀粉内部结构的重新排列.此外与青稞原淀粉相比,改性青稞淀粉的有序度(DO)值增大,其中普鲁兰酶处理后的青稞淀粉的DO比值最大.改性处理使青稞原淀粉颗粒中的淀粉分子分解成小分子又重新结晶,形成的改性青稞淀粉含有更加致密的大淀粉晶体.
Abstract
In order to study the effect of physical synergistic enzymatic treatment on the structural characteristics of highland barley starch,ultrasonic and pressure heat were combined with pullulanase to treat highland barley starch.The particle morphology,crystal structure,functional group structure and particle size of treated samples were determined.The results showed that the contents of resistant starch and amylose were increased while amylopectin was decreased.The original structure of starch granules of highland barley was seriously damaged by the modification,showing a clumped structure,rough surface,full of wrinkles,cracks and holes,and the polarized cross disappeared.It was also found that the average particles size of highland barley starch and the number of large particles increased.Meanwhile,the crystallinity of highland barley starch changed from A-type crystal to B-,C-and V-type which lead to the crystallinity increased.The modified treatment did not produce new chemical groups and chemical bonds,but changed the internal structure of barley starch rearrangement.In addition,compared to untreated,the order degree(DO)of the modified barley starch increased,and the value of DO treated with pullulanase was the largest.The modification treatment made the starch molecules into smaller particles then formed more denser and larger starch crystals.
关键词
物理协同/普鲁兰酶/青稞/淀粉结构特性Key words
physical synergistic/pullulanase/highland barley/starch structural characteristics引用本文复制引用
基金项目
西藏特色食品资源高值化利用关键技术研发与应用示范(XZ202201ZD0001N)
优质青稞食品加工技术试验研究与示范(XZDZKJ-2021-01)
青稞精深加工技术创新平台运行费(XZNKYSPS-2023-C-045)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据