摘要
[目的]探究山西优势高粱品种资源淀粉结构及其与糊化特性之间的互作关系,并在此基础上明确影响淀粉糊化特性的主要结构特征,可为山西优质高粱品种选育和加工利用提供参考依据。[方法]选取6个山西不同中晚熟粳糯高粱品种(粳高粱:晋杂22(JZ22)、黑粱120(HL120)、晋杂2001(JZ2001)、晋杂12(JZ12);糯高粱:晋糯3(JN3)、晋白糯1(BN1)),研究其淀粉的分子量、磷酸化水平、分支度、链长分布、粒度、X-射线衍射图谱、核磁共振图谱、微观结构、糊化特性,并分析不同高粱品种淀粉结构和糊化特性差异以及导致这些差异的可能原因。[结果]6个品种中以HL120淀粉糊化焓最小(1.71 J·g^(-1)),且糯高粱淀粉糊化焓高于粳高粱,其相变峰值温度大于70℃;高粱淀粉的磷酸化主要发生在葡萄糖第3号碳位(C3)上,并以BN1、JN3和JZ12在C3处的磷酸化水平最高,显著高于其它品种;2个糯高粱品种的数均分子量(Mn)、重均分子量(Mw)、z均分子量(Mz)峰值分子量(Mp)、分支度均高于粳高粱,但多分散性指数(Mw/Mn)却较低,说明依据Mw/Mn可明显区分开粳糯高粱,且糯高粱淀粉分子质量分布较为均匀;不同品种淀粉粒径普遍分布在5.92~35.3μm,但JN3的所有粒径表征参数值均明显大于其它品种;X射线衍射图谱和核磁共振波谱均表明高粱淀粉属于A型淀粉;高粱淀粉糊化特性与淀粉分子量特征、分支度及23.5°衍射角强度显著相关。[结论]不同粳糯高粱品种淀粉结构存在一定差异,且淀粉分子量特征、分支度和结晶度与其糊化特性密切相关,生产中需根据不同品种淀粉结构和糊化特性来选择其适宜的加工用途,进而促进产品品质的提升和推动加工品种专用化。
[Objective]This study aimed to provide insights for breeding high-quality sorghum varieties and for processing and utilizing superior sorghum resources in Shanxi.By investigating the starch structure and its interaction with gelatinization characteristics of prominent sorghum varieties,it aimed to identify key structural characteristics influencing starch gelatinization properties.[Methods]In this study,six sorghum varieties were selected as experimental materials,including non-glutinous sorghum(Jinza 22(JZ22),Heiliang 120(HL120),Jinza 2001(JZ2001)and Jinza 12(JZ12))and glutinous types(Jinnuo 3(JN3)and Jinbai Nuo 1(BN1)).The study examined starch characteristics,such as molecular weight,phosphorylation level,branching degree,chain length distribution,particle size,X-ray diffraction pattern,nuclear magnetic resonance pattern,microstructure,and gelatinization characteristics.The differences in starch structure and gelatinization characteristics among the six sorghum varieties,along with potential causes of these differences,were analyzed.[Results]The gelatinization enthalpy of HL120 was the lowest among the varieties,at 1.71 J·g^(-1).Glutinous sorghum had higher gelatinization enthalpy and phase transition peak temperatures above 70℃compared to non-glutinous varieties.Phosphorylation of sorghum starch mainly occurred at the C3 position of glucose,with BN1,JN3,and JZ12 showing the highest phosphorylation levels,significantly higher than other varieties.The Mn,Mw,Mz,Mp,and branching degree were higher in the two glutinous sorghum varieties than in the non-glutinous ones,while their Mw/Mn was lower,which indicated that Mw/Mn effectively distinguished glutinous from nonglutinous sorghum,and the molecular weight distribution of glutinous sorghum starch was more uniform.Starch particle size generally ranged from 5.92 to 35.3μm,with JN3 exhibiting significantly larger particle parameters than other varieties.X-ray diffraction and NMR results confirmed that all six sorghum starches were of the A-type.Sorghum starch gelatinization characteristics were significantly correlated with molecular weight,branching degree,and 23.5°diffraction angle intensity.[Conclusion]Structural differences existed in the starch of various sorghum varieties,and the molecular weight,branching degree,and XRD diffraction were closely linked to gelatinization properties.Selecting suitable processing uses based on the structure and gelatinization characteristics of different varieties can enhance product quality and drive specialization in processing sorghum varieties.
作者
孙美红
赵雅
高振峰
白文斌
Sun Meihong;Zhao Ya;Gao Zhenfeng;Bai Wenbin(Office of Research Administration,Shanxi Agricultural University,Taiyuan 030031,China;College of Food Science and Engineering,Shanxi Agricultural University,Taiyuan 030031,China;Sorghum Research Institute of Shanxi Agricultural University,J inzhong 030600,China)
出处
《山西农业大学学报（自然科学版）》
CAS
北大核心
2024年第6期116-128,共13页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
国家谷子高粱产业技术体系高粱产品加工岗(CARS-06-14.5-A30)
山西省现代农业杂粮产业技术体系项目(2024CYJSTX03-16)
中央引导地方科技发展资金项目(YDZJSX20231C012)。
关键词
高粱
淀粉结构
糊化特性
相关分析
Sorghum
Starch structure
Gelatinization characteristics
Correlation analysis
