支链聚合度对菠萝蜜种子淀粉老化特性的影响
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摘要
本研究以菠萝蜜种子淀粉(jackfruit seed starch,JFSS)为原材料,将其分离成直链淀粉和支链淀粉。将直链淀粉与五种不同支链聚合度的支链淀粉以1:1质量比进行混合,并进行糊化/老化处理,制备具有不同支链聚合度的老化JFSS(retrograded JFSS,RJFSS:M1’、M5’、M6’、M11’和BD’)。M1的支链聚合度最低,BD的支链聚合度最高。5种RJFSS样品显示出从致密到松散结构的显著变化。高脱水收缩形成致密结构,低脱水收缩相反。支链聚合度增加,5种RJFSS样品的Avrami指数和转变温度升高,重结晶速率、老化焓、老化度、相对结晶度、吸光度比降低。热力学特性、结晶结构和短程分子有序度的结果证实了不同支链聚合度RJFSS的老化特性。结果表明,支链聚合度是影响淀粉在贮藏过程中老化特性的重要结构因素。
In this study, jackfruit seed starch(JFSS) was used as the raw material and subjected to separation into amylose and amylopectin. The obtained amylose was mixed, at a mass ratio of 1:1, with five types of amylopectin with different degrees of polymerization,and the resultant mixtures were subjected to gelatinization/retrogradation to prepare retrograded JFSS with different degrees of polymerization of amylopectin(RJFSS: M1', M5', M6', M11', and BD'). M1' had the lowest degree of polymerization of amylopectin, while BD' had the highest. The five RJFSS samples varied significantly: from a compact structure to a loose structure. High syneresis led to the formation of a compact structure, whilst low syneresis had the opposite effect. Increasing the degree of polymerization of amylopectin raised the Avrami exponent and transition temperature, while decreasing the recrystallization rate, retrogradation enthalpy, degree of retrogradation, relative crystallinity, absorbance ratio of the five RJFSS samples. The results of the thermodynamic properties, crystalline structure, and short-range molecular order confirmed the retrogradation behaviors of RJFSS with different degrees of polymerization of amylopectin. All the obtained results indicated that the degree of polymerization of amylopectin is an important structural factor affecting the retrogradation behaviors of starch during storage.
In this study, jackfruit seed starch(JFSS) was used as the raw material and subjected to separation into amylose and amylopectin. The obtained amylose was mixed, at a mass ratio of 1:1, with five types of amylopectin with different degrees of polymerization,and the resultant mixtures were subjected to gelatinization/retrogradation to prepare retrograded JFSS with different degrees of polymerization of amylopectin(RJFSS: M1', M5', M6', M11', and BD'). M1' had the lowest degree of polymerization of amylopectin, while BD' had the highest. The five RJFSS samples varied significantly: from a compact structure to a loose structure. High syneresis led to the formation of a compact structure, whilst low syneresis had the opposite effect. Increasing the degree of polymerization of amylopectin raised the Avrami exponent and transition temperature, while decreasing the recrystallization rate, retrogradation enthalpy, degree of retrogradation, relative crystallinity, absorbance ratio of the five RJFSS samples. The results of the thermodynamic properties, crystalline structure, and short-range molecular order confirmed the retrogradation behaviors of RJFSS with different degrees of polymerization of amylopectin. All the obtained results indicated that the degree of polymerization of amylopectin is an important structural factor affecting the retrogradation behaviors of starch during storage.
引文
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[19]Long C,Fei R,Zhang Z,et al.Effect of pullulan on the short-term and long-term retrogradation of rice starch[J].Carbohydrate Polymers,2015,115:415-421
[20]Fu Z Q,Wang L J,Li D,et al.The effect of partial gelatinization of corn starch on its retrogradation[J].Carbohydrate Polymers,2013,97(2):512-517
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[23]Nobile M A D,Martoriello T,Mocci G,et al.Modeling the starch retrogradation kinetic of durum wheat bread[J].Journal of Food Engineering,2003,59(2):123-128
[24]Lan X,Liu X,Yang Y,et al.The effect of lamellar structure ordering on the retrogradation properties of canna starch subjected to thermal and enzymatic degradation[J].Food Hydrocolloids,2017,69:185-192
[25]Wu Y,Chen Z,Li X,et al.Retrogradation properties of high amylose rice flour and rice starch by physical modification[J].LWT-Food Science and Technology,2010,43(3):492-497
[26]Wang S,Li C,Copeland L,et al.Starch retrogradation:Acomprehensive review[J].Comprehensive Reviews in Food Science&Food Safety,2015,14(5):568-585
[27]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):1180-1188
[28]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):48-53HAN Wen-fang,XIONG Shan-bai,LI Jiang-tao,et al.Crystallinity and pasting properties of glutinous rice starches[J].Journal of the Chinese Cereals and Oils Association,2015,30(8):48-53
[29]Ji N,Liu C,Zhang S,et al.Effects of chitin nano-whiskers on the gelatinization and retrogradation of maize and potato starches[J].Food Chemistry,2017,214:543-549
[30]Pycia K,Ga?kowska D,Juszczak L,et al.Physicochemical,thermal and rheological properties of starches isolated from malting barley varieties[J].Journal of Food Science&Technology,2015,52(8):4797-4807
[31]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):332-338LIAO Lu-yan,WU Wei-guo.Relationship between gelatinization and gel properties of different starch and their noodles[J].Transactions of the Chinese Society of Agricultural Engineering,2014,30(15):332-338
[32]洪静,郑学玲,刘翀,等.小麦总淀粉、A-淀粉及B-淀粉的热损伤与其糊化度、糊化特性的关系[J].食品科学,2014,35(15):38-42HONG Jing,ZHENG Xue-ling,LIU Chong,et al.Relationship of thermally damaged starches of total starch,type-a starch and type-b starch from wheat flourwith gelatinization degree and gelatinization characteristics[J].Food Science,2014,35(15):38-42
[33]Nishiyama Y,Putaux J L,Montesanti N,et al.B->Aallomorphic transition in native starch and amylose spherocrystals monitored by in situ synchrotron X-ray diffraction[J].Biomacromolecules,2010,11(1):76-87
[34]Hoover R,Hughes T,Chung H J,et al.Composition,molecular structure,properties,and modification of pulse starches:A review[J].Food Research International,2010,43(2):399-413
[35]Niu L,Wu L,Xiao J.Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates[J].Carbohydrate Polymers,2017,175:311-319
[36]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
[37]Van Soest J,De Wit D,Tournois H,et al.Retrogradation of potato starch as studied by Fourier transform infrared spectroscopy[J].Starch-St?rke,1994,46(12):453-457
[2]闫喜梅,胡新中,李俊俊,等.水分含量对燕麦淀粉糊化老化特性影响的研究[J].中国粮油学报,2015,30(4):27-32YAN Xi-mei,HU Xin-zhong,LI Jun-jun,et al.Effects of moisture content on the gelatinization and retrogradation of oat starch[J].Journal of the Chinese Cereals and Oils Association,2015,30(4):27-32
[3]李雨露,刘小如,李红艳,等.水分含量对莲子淀粉回生影响及分子动力学模拟分析[J].食品科学,2015,36(17):83-87LI Yu-lu,LIU Xiao-ru,LI Hong-yan,et al.Effect of water content on the retrogradation of lotus seed starch and molecular dynamics simulation analysis[J].Food Science,2015,36(17):83-87
[4]李博,王雪飞,徐飞,等.菠萝蜜种子淀粉体外消化酶解动力学及血糖值分析[J].热带作物学报,2018,39(4):774-779LI Bo,WANG Xue-fei,XU Fei,et al.Enzymatic hydrolysis kinetics of jackfruit seeds starch[J].Chinese Journal of Tropical Crops,2018,39(4):774-779
[5]Zhang Y,Zhu K,He S,et al.Characterizations of high purity starches isolated from five different Jackfruit cultivars[J].Food Hydrocolloids,2016,52:785-794
[6]Zhang Y,Zhang Y,Xu F,et al.Structural characterization of starches from Chinese jackfruit seeds(Artocarpus heterophyllus Lam)[J].Food Hydrocolloids,2018,80:141-148
[7]Zhang Y,Hu M,Zhu K,et al.Functional properties and utilization of Artocarpus heterophyllus Lam seed starch from new species in China[J].International Journal of Biological Macromolecules,2018,107:1395-1405
[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):1218-1223HU Mei-jie,ZHANG Yan-jun,CHU Zhong,et al.Effect of different extraction methods on theproperties of jackfruit seeds starch[J].Chinese Journal of Tropical Crops,2016,37(6):1218-1223
[9]Chen M H,Bergman C J.Method for determining the amylose content,molecular weights,and weight-and molar-based distributions of degree of polymerization of amylose and fine-structure of amylopectin[J].Carbohydrate Polymers,2007,69(3):562-578
[10]Zhang Y,Liu W,Liu C,et al.Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology[J].Food Chemistry,2014,158(11):255-261
[11]Charoenrein S,Tatirat O,Muadklay J.Use of centrifugation-filtration for determination of syneresis in freeze-thaw starch gels[J].Carbohydrate Polymers,2008,73(1):143-147
[12]Zhang Y,Zhang Y,Xu F,et al.Molecular structure of starch isolated from jackfruit and its relationship with physicochemical properties[J].Scientific Reports,2017,7(1):13423
[13]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):1858-1864
[14]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
[15]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
[16]Tang H,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
[17]Hu X P,Xie Y Y,Jin Z Y,et al.Effect of single-,dual-,and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch[J].Food Chemistry,2014,157(12):373-379
[18]Hu X P,Zhang B,Jin Z Y,et al.Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch[J].Food Chemistry,2017,232:560-565
[19]Long C,Fei R,Zhang Z,et al.Effect of pullulan on the short-term and long-term retrogradation of rice starch[J].Carbohydrate Polymers,2015,115:415-421
[20]Fu Z Q,Wang L J,Li D,et al.The effect of partial gelatinization of corn starch on its retrogradation[J].Carbohydrate Polymers,2013,97(2):512-517
[21]Mua J P,Jackson D S.Retrogradation and gel textural attributes of corn starch amylose and amylopectin fractions[J].J CrealSci,1998,27(2):157-166
[22]Liu Q,Thompson D B.Retrogradation of du wx and su2wxmaize starches after different gelatinization heat treatments[J].Cereal Chemistry,1998,75(6):868-874
[23]Nobile M A D,Martoriello T,Mocci G,et al.Modeling the starch retrogradation kinetic of durum wheat bread[J].Journal of Food Engineering,2003,59(2):123-128
[24]Lan X,Liu X,Yang Y,et al.The effect of lamellar structure ordering on the retrogradation properties of canna starch subjected to thermal and enzymatic degradation[J].Food Hydrocolloids,2017,69:185-192
[25]Wu Y,Chen Z,Li X,et al.Retrogradation properties of high amylose rice flour and rice starch by physical modification[J].LWT-Food Science and Technology,2010,43(3):492-497
[26]Wang S,Li C,Copeland L,et al.Starch retrogradation:Acomprehensive review[J].Comprehensive Reviews in Food Science&Food Safety,2015,14(5):568-585
[27]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):1180-1188
[28]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):48-53HAN Wen-fang,XIONG Shan-bai,LI Jiang-tao,et al.Crystallinity and pasting properties of glutinous rice starches[J].Journal of the Chinese Cereals and Oils Association,2015,30(8):48-53
[29]Ji N,Liu C,Zhang S,et al.Effects of chitin nano-whiskers on the gelatinization and retrogradation of maize and potato starches[J].Food Chemistry,2017,214:543-549
[30]Pycia K,Ga?kowska D,Juszczak L,et al.Physicochemical,thermal and rheological properties of starches isolated from malting barley varieties[J].Journal of Food Science&Technology,2015,52(8):4797-4807
[31]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):332-338LIAO Lu-yan,WU Wei-guo.Relationship between gelatinization and gel properties of different starch and their noodles[J].Transactions of the Chinese Society of Agricultural Engineering,2014,30(15):332-338
[32]洪静,郑学玲,刘翀,等.小麦总淀粉、A-淀粉及B-淀粉的热损伤与其糊化度、糊化特性的关系[J].食品科学,2014,35(15):38-42HONG Jing,ZHENG Xue-ling,LIU Chong,et al.Relationship of thermally damaged starches of total starch,type-a starch and type-b starch from wheat flourwith gelatinization degree and gelatinization characteristics[J].Food Science,2014,35(15):38-42
[33]Nishiyama Y,Putaux J L,Montesanti N,et al.B->Aallomorphic transition in native starch and amylose spherocrystals monitored by in situ synchrotron X-ray diffraction[J].Biomacromolecules,2010,11(1):76-87
[34]Hoover R,Hughes T,Chung H J,et al.Composition,molecular structure,properties,and modification of pulse starches:A review[J].Food Research International,2010,43(2):399-413
[35]Niu L,Wu L,Xiao J.Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates[J].Carbohydrate Polymers,2017,175:311-319
[36]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
[37]Van Soest J,De Wit D,Tournois H,et al.Retrogradation of potato starch as studied by Fourier transform infrared spectroscopy[J].Starch-St?rke,1994,46(12):453-457