支链聚合度对菠萝蜜种子淀粉理化特性的影响
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摘要
从菠萝蜜种子淀粉(jackfruit seed starch,JFSS)分离直链淀粉和支链淀粉,将相同直链淀粉(50%)混合5种不同支链淀粉,制备具有不同支链聚合度的JFSS(M1′、M5′、M6′、M11′和BD′),探究支链聚合度对JFSS理化特性的影响。结果显示:M1′具有最低的支链聚合度(189 506),BD′具有最高的支链聚合度(431 481)。随着支链聚合度增加,5种JFSS样品的脱水收缩、凝胶化焓、峰值黏度、谷值黏度、崩解值、最终黏度、回生值、相对结晶度和吸光度比分别从72.87%、15.59J/g、4 755cP、3 548cP、1 207cP、5 751cP、2 203cP、33.22%、1.56(M1′)降低至66.79%、13.84J/g、2 717cP、1 971cP、746cP、3 158cP、1 187cP、27.94%、1.45(BD′)。然而转变温度和糊化温度分别从48.19,60.39,75.32,77.55℃(M1′)升高到52.39,64.54,78.47,81.60℃(BD′)。冻融稳定性、热特性、结晶结构、短程分子序列的结果表明,支链聚合度是影响淀粉理化特性的重要结构因素。
The amylose and amylopectin were separated by jack-fruit seed starch(JFSS),and the same amylose(50%)was mixed with five different types of amylopectin to prepare JFSS(M1′,M5′,M6′,M11′,and BD′)with different degree of amylopectin polymerization.The effect of the degree of amylopectin polymerization on physicochemical properties of JFSS was investigated.M1′had the lowest degree of amylopectin polymerization(189 506),while BD′had the highest(431 481).As the degree of amylopectin polymerization increased,the syneresis,gelatinization enthalpy,peak viscosity,trough viscosity,breakdown,final viscosity,setback,relative crystallinity,and absorbance ratios of the five JFSS samples decreased from 72.87%,16.59 J/g,4 755 cP,3 548 cP,1 207 cP,5 751 cP,2 203 cP,33.22%,and 1.56(M1′)to 66.79%,11.04 J/g,2 717 cP,1 971 cP,746 cP,3 158 cP,1 187 cP,27.94%,and 1.45(BD′),respectively.However,the transition temperatures and pasting temperature increased from 48.19,60.39,75.32 ℃and 77.55 ℃(M1′)to52.39,64.54,78.47,and 81.60 ℃(BD′),respectively.The results of the freeze-thaw stability,thermal properties,crystalline structure,and short-range molecular order indicated that the degree of amylopectin polymerization is an important structural factor that can affect thephysicochemical properties of starch.
The amylose and amylopectin were separated by jack-fruit seed starch(JFSS),and the same amylose(50%)was mixed with five different types of amylopectin to prepare JFSS(M1′,M5′,M6′,M11′,and BD′)with different degree of amylopectin polymerization.The effect of the degree of amylopectin polymerization on physicochemical properties of JFSS was investigated.M1′had the lowest degree of amylopectin polymerization(189 506),while BD′had the highest(431 481).As the degree of amylopectin polymerization increased,the syneresis,gelatinization enthalpy,peak viscosity,trough viscosity,breakdown,final viscosity,setback,relative crystallinity,and absorbance ratios of the five JFSS samples decreased from 72.87%,16.59 J/g,4 755 cP,3 548 cP,1 207 cP,5 751 cP,2 203 cP,33.22%,and 1.56(M1′)to 66.79%,11.04 J/g,2 717 cP,1 971 cP,746 cP,3 158 cP,1 187 cP,27.94%,and 1.45(BD′),respectively.However,the transition temperatures and pasting temperature increased from 48.19,60.39,75.32 ℃and 77.55 ℃(M1′)to52.39,64.54,78.47,and 81.60 ℃(BD′),respectively.The results of the freeze-thaw stability,thermal properties,crystalline structure,and short-range molecular order indicated that the degree of amylopectin polymerization is an important structural factor that can affect thephysicochemical properties of starch.
引文
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[24]SINGH S,SINGH N,ISONO N,et al.Relationship of granule size distribution and amylopectin structure with pasting,thermal,and retrogradation properties in wheat starch[J].Journal of Agricultural&Food Chemistry,2010,58(2):1 180-1 188.
[25]CHEN Long,REN Fei,ZHANG Zi-pei,et al.Effect of pullulan on the short-term and long-term retrogradation of rice starch[J].Carbohydrate Polymers,2015,115:415-421.
[26]AMBIGAIPALAN P,HOOVER R,DONNER E,et al.Retrogradation characteristics of pulse starches[J].Food Research International,2013,54(1):203-212.
[27]WANG Li-li,XU Jin,FAN Xue-rong,et al.The effect of branched limit dextrin on corn and waxy corn gelatinization and retrogradation[J].International Journal of Biological Macromolecules,2018,106:116-122.
[28]WILSON R H,GOODFELLOW B J,BELTON P S,et al.Comparison of fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy with differential scanning calorimetry for the study of the staling of bread[J].Journal of the Science of Food&Agriculture,1991,54(3):471-483.
[2]ZHANG Yan-jun,ZHANG Yu-tong,XU Fei,et al.Structural characterization of starches from Chinese jackfruit seeds(Artocarpus heterophyllus Lam)[J].Food Hydrocolloids,2018,80:141-148.
[3]ZHANG Yan-jun,HU Mei-jie,ZHU Ke-xue,et al.Functional properties and utilization of Artocarpus heterophyllus Lam seed starch from new species in China[J].International Journal of Biological Macromolecules,2018,107:1 395-1 405.
[4]ZHU Hong-mei,ZHANG Yan-jun,TIAN Jian-wen,et al.Effect of a new shell material-Jackfruit seed starch on novel flavor microcapsules containing vanilla oil[J].Industrial Crops&Products,2018,112:47-52.
[5]冷雪,曹龙奎.利用差示扫描量热仪研究小米淀粉及小米粉的糊化特性[J].食品科学,2015,36(19):60-66.
[6]韩文芳,熊善柏,李江涛,等.糯米淀粉的晶体性质和糊化特性[J].中国粮油学报,2015,30(8):48-53.
[7]ZHANG Yan-jun,ZHANG Yu-tong,XU Fei,et al.Molecular structure of starch isolated from jackfruit and its relationship with physicochemical properties[J].Scientific Reports,2017,7(1):13 423.
[8]胡美杰,张彦军,初众,等.不同提取方法对菠萝蜜种子淀粉性质的影响[J].热带作物学报,2016,37(6):1 218-1 223.
[9]CHEN M H,BERGMAN C J.Method for determining the amylose content,molecular weights,and weight-and molarbased distributions of degree of polymerization of amylose and fine-structure of amylopectin[J].Carbohydrate Polymers,2007,69(3):562-578.
[10]ZHANG Yan-jun,LIU Wei,LIU Cheng-mei,et al.Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology[J].Food Chemistry,2014,158(11):255-261.
[11]LIN J H,SINGH H,CIAO J Y,et al.Genotype diversity in structure of amylopectin of waxy rice and its influence on gelatinization properties[J].Carbohydrate Polymers,2013,92(2):1 858-1 864.
[12]YOSHIO N,MAEDA I,HISAMATSU M.Relationship between fine structure and properties of gelatinization and retrogradation of starches from wheat harvested in Japan and Canada[J].Journal of Applied Glycoscience,2011,59(1):1-9.
[13]CHANG Y H,LIN J H.Effects of molecular size and structure of amylopectin on the retrogradation thermal properties of waxy rice and waxy cornstarches[J].Food Hydrocolloids,2007,21(4):645-653.
[14]TANG Han-jun,WATANABE K,MITSUNAGA T.Structure and functionality of large,medium and small granule starches in normal and waxy barley endosperms[J].Carbohydrate Polymers,2002,49(2):217-224.
[15]ALI A,WANI T A,WANI I A,et al.Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate[J].Journal of the Saudi Society of Agricultural Sciences,2016,15(1):75-82.
[16]HOOVER R,RATNAYAKE W S.Starch characteristics of black bean,chick pea,lentil,navy bean and pinto bean cultivars grown in Canada[J].Food Chemistry,2002,78(4):489-498.
[17]KATEKHONG W,CHAROENREIN S.The effect of rice aging on the freeze-thaw stability of rice flour gels[J].Carbohydrate Polymers,2012,89(3):777-782.
[18]CAI Jin-wen,MAN Jian-min,HUANG Jun,et al.Relationship between structure and functional properties of normal rice starches with different amylose contents[J].Carbohydrate Polymers,2015,125:35-44.
[19]YOSHIO N,MAEDA I,HISAMATSU M.Relationship between fine structure and properties of gelatinization and retrogradation of starches from wheat harvested in Japan and Canada[J].Journal of Applied Glycoscience,2011,59(1):1-9.
[20]NIU Li-ya,WU Lei-yan,XIAO Jian-hui.Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates[J].Carbohydrate Polymers,2017,175:311-319.
[21]廖卢艳,吴卫国.不同淀粉糊化及凝胶特性与粉条品质的关系[J].农业工程学报,2014,30(15):332-338.
[22]GUO Peng,YU Jing-lin,COPELAND L,et al.Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility[J].Food Hydrocolloids,2018,82:370-378.
[23]姜小苓,李小军,冯素伟,等.蛋白质和淀粉对面团流变学特性和淀粉糊化特性的影响[J].食品科学,2014,35(1):44-49.
[24]SINGH S,SINGH N,ISONO N,et al.Relationship of granule size distribution and amylopectin structure with pasting,thermal,and retrogradation properties in wheat starch[J].Journal of Agricultural&Food Chemistry,2010,58(2):1 180-1 188.
[25]CHEN Long,REN Fei,ZHANG Zi-pei,et al.Effect of pullulan on the short-term and long-term retrogradation of rice starch[J].Carbohydrate Polymers,2015,115:415-421.
[26]AMBIGAIPALAN P,HOOVER R,DONNER E,et al.Retrogradation characteristics of pulse starches[J].Food Research International,2013,54(1):203-212.
[27]WANG Li-li,XU Jin,FAN Xue-rong,et al.The effect of branched limit dextrin on corn and waxy corn gelatinization and retrogradation[J].International Journal of Biological Macromolecules,2018,106:116-122.
[28]WILSON R H,GOODFELLOW B J,BELTON P S,et al.Comparison of fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy with differential scanning calorimetry for the study of the staling of bread[J].Journal of the Science of Food&Agriculture,1991,54(3):471-483.
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