摘要
采用5种菠萝蜜种子淀粉(jackfruit seed starch,JFSS)分离直链淀粉和支链淀粉,马来西亚1号(M1)直链淀粉分别和M1、马来西亚5号(M5)、马来西亚6号(M6)、马来西亚11号(M11)、本地品种(BD)的支链淀粉进行1∶1的混合,制备具有不同支链聚合度的凝胶化JFSS(gelatinized JFSS,GJFSS:M1’、M5’、M6’、M11’和BD’)。以颗粒形貌、冻融稳定性、热力学性质、糊化特性和短程分子有序度为考察指标,研究不同支链聚合度对JFSS凝胶化过程的影响。结果表明,BD的支链聚合度最高,其次是M11、M6、M5、M1的支链聚合度最低。5种GJFSS样品的微观结构明显从致密(M1’)变到疏松(BD’)。冻融稳定性结果与微观结构结果一致,高脱水收缩形成致密结构(M1’),低脱水收缩形成松散结构(BD’)。随着支链聚合度的增加,凝胶化焓、峰值黏度、谷值黏度、崩解值、最终黏度、回生值和吸光度比降低,但转变温度和糊化温度升高。热力学性质、糊化特性和短程分子序列与微观结构和脱水收缩结果一致,支链聚合度是影响淀粉凝胶化特性的重要结构因素。
The amylose and amylopectin were separated from jackfruit seed starch( JFSS). Malaysia( M1) amylose was mixed1∶ 1 with amylopectin of M1,Malaysia( M5),Malaysia( M6),Malaysia( M11) and Xinglongbendi( BD),respectively,to prepare gelatinized JFSS( GJFSS: M1’,M5’,M6’,M11’ and BD’) with different degree of amylopectin polymerization. The effects of different degree of amylopectin polymerization on the gelatinization process of JFSS were investigated by particle morphology,freeze-thaw stability,thermal properties,gelatinization properties and short-range molecular order.The results showed that BD’had the highest degree of amylopectin polymerization,followed by M11,M6,and M5 while the lowest degree of amylopectin polymerization for the M1.The five GJFSS samples showed significant variations in microstructure varying from a compact structure( M1’) to a loose structure( BD’). The microstructure results showed that freeze-thaw stability was consistent. High syneresis formed a compact structure( M1’),and low syneresis formed a loose structure( BD’). As the degree of amylopectin polymerization increased,the gelatinization enthalpy,peak viscosity,trough viscosity,breakdown,final viscosity,setback,and absorbance ratios decreased while the transition temperatures and pasting temperature increased. The microstructure and syneresis results showed that thermal,pasting properties and short-range molecular order were consistent. All the results indicated that the degree of amylopectin polymerization was an important structural factor that it could significantly affect the gelatinization properties of starch.
作者
张雨桐
张彦军
朱科学
徐飞
李士泽
谭乐和
董文江
ZHANG Yu-tong;ZHANG Yan-jun;ZHU Ke-xue;XU Fei;LI Shi-ze;TAN Le-he;DONG Wen-jiang(Chinese Academy of Tropicai Agriculturai Sciences-Spica and Beveraae Research Institute, Wanning 571533, China;Colleee of Food Science,Heilongjiang Bayi Agriculturai Universiy,Daqing 163319,China)
出处
《食品工业科技》
CAS
北大核心
2019年第16期7-13,共7页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31671816)
中国热带农业科学院基本科研业务费专项基金(1630142018004)
关键词
菠萝蜜种子淀粉
支链淀粉
聚合度
凝胶化特性
jackfruit seed starch
amylopectin
degree of polymerization
gelatinization properties
