不同淀粉脱支酶对菠萝蜜种子淀粉分子结构的影响及糊化特性研究
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摘要
采用普鲁兰酶和异淀粉酶制备脱支菠萝蜜种子淀粉(debranched jackfruit seed starch,DS)及脱支菠萝蜜种子支链淀粉(debranchedjackfruitseedamylopectin,DAP),旨在研究所得DS和DAP之间的差异。结果表明,DS具有较宽的分子量分布,而DAP具有较窄的分子量分布。普鲁兰酶水解α-1,6糖苷键更完全,所以普鲁兰酶DS和DAP平均分子量更低。普鲁兰酶水解较短侧链更有效,异淀粉酶则可水解外分支链。异淀粉酶DAP具有高比例B2链、B3链和长平均链长,导致其具有低的峰值黏度、谷值黏度、崩解值、最终黏度和回生值,但糊化温度高。因此,淀粉脱支酶的选择和直链/支链淀粉组成均能导致淀粉分子结构和糊化特性显著不同(p<0.05),可根据特定需要选择合适制备方法增强或抑制菠萝蜜种子淀粉固有性质或赋予其新的特定性质。
Debranched jackfruit seed starch(DS) and debranched jackfruit seed amylopectin(DAP) were prepared by pullulanase or isoamylase, and the differences between the DS and DAP was investigated. The results showed that DS had a broad molecular weight distribution while DAP had a narrow molecular weight distribution. Pullulanase DS and DAP had a lower average molecular weight due to more complete hydrolysis of the α-1,6 glycosidic bonds. Pullulanase hydrolysis was more effective for shorter lateral chains, whereas isoamylase could hydrolyze outer branching linkages of amylopectin. Isoamylase DAP had a higher proportion of B2, B3 chains and the longest average chain length, resulting in a lower peak viscosity, trough viscosity, breakdown, final viscosity and setback, but a higher gelatinization temperature. Therefore, both the selection of starch debranching enzymes and the amylose/amylopectin composition could lead to the significant differences(p<0.05) in the molecular structure and pasting properties. According to the specific needs, the appropriate methods could be used to enhance or inhibit the inherent properties of jackfruit seed starch or endow it new specific properties.
Debranched jackfruit seed starch(DS) and debranched jackfruit seed amylopectin(DAP) were prepared by pullulanase or isoamylase, and the differences between the DS and DAP was investigated. The results showed that DS had a broad molecular weight distribution while DAP had a narrow molecular weight distribution. Pullulanase DS and DAP had a lower average molecular weight due to more complete hydrolysis of the α-1,6 glycosidic bonds. Pullulanase hydrolysis was more effective for shorter lateral chains, whereas isoamylase could hydrolyze outer branching linkages of amylopectin. Isoamylase DAP had a higher proportion of B2, B3 chains and the longest average chain length, resulting in a lower peak viscosity, trough viscosity, breakdown, final viscosity and setback, but a higher gelatinization temperature. Therefore, both the selection of starch debranching enzymes and the amylose/amylopectin composition could lead to the significant differences(p<0.05) in the molecular structure and pasting properties. According to the specific needs, the appropriate methods could be used to enhance or inhibit the inherent properties of jackfruit seed starch or endow it new specific properties.
引文
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[24]Patindol J A,Gonzalez B C,Wang Y J,et al.Starch fine structure and physicochemical properties of specialty rice for canning[J].Journal of Cereal Science,2007,45(2):209-218.
[25]Demiate I M,Figueroa A M,Santos T P R D,et al.Physicochemical characterization of starches from dry beans cultivated in Brazil[J].Food Hydrocolloids,2016,61:812-820.
[26]Kim H R,Choi S J,Park C S,et al.Kinetic studies of in vitro digestion of amylosucrase-modified waxy corn starches based on branch chain length distributions[J].Food Hydrocolloids,2017,65:46-56.
[27]Zortéa-Guidolin M E B,Demiate I M,Godoy R C B D,et al.Structural and functional characterization of starches from Brazilian pine seeds(Araucaria angustifolia)[J].Food Hydrocolloids,2017,63:19-26.
[28]Jane J,Chen Y Y,Lee L F,et al.Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch[J].Cereal Chemistry,1999,76(5):629-637.
[29]Huang J,Chen Z,Xu Y,et al.Comparison of waxy and normal potato starch remaining granules after chemical surface gelatinization:Pasting behavior and surface morphology[J].Carbohydr Polymers,2014,102(1):1001-1007.
[2]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.
[3]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.
[4]Zhu H,Zhang Y,Tian J,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]李海普,李彬,欧阳明,等.直链淀粉和支链淀粉的表征[J].食品科学,2010,31(11):273-277.
[6]Luciano C G,Franco C M L,Valencia G A,et al.Evaluation of extraction method on the structure and physicochemical properties of starch from seeds of two jackfruit varieties[J].Starch-St?rke,2017,69(11-12):1700078.
[7]Zhong F,Yokoyama W,Wang Q,et al.Rice starch,amylopectin,and amylose:Molecular weight and solubility in dimethyl sulfoxide-based solvents[J].Journal of Agricultural&Food Chemistry,2006,54(6):2320-2326.
[8]杨小雨,刘正辉,李刚华,等.高效液相体积排阻色谱法测定稻米支链淀粉链长的相对分子质量分布[J].中国农业科学,2013,46(16):3488-3495.
[9]Hizukuri S.Polymodal distribution of the chain lengths of amylopectins,and its significance[J].Carbohydrate Research,1986,147(2):342-347.
[10]Park H S,Park J T,Kang H K,et al.TreX from Sulfolobus solfataricus ATCC 35092 displays isoamylase and 4-alphaglucanotransferase activities[J].Bioscience Biotechnology Biochemistry,2007,71(5):1348-1352.
[11]Liu G D,Yan H,Gu Z B,et al.Pullulanase hydrolysis behaviors and hydrogel properties of debranched starches from different sources[J].Food Hydrocolloids,2015,45(45):351-360.
[12]Cai L M,Shi Y C.Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat,waxy maize,and waxy potato starches[J].Carbohydrate Polymers,2010,79(4):1117-1123.
[13]Liu G,Gu Z,Hong Y,et al.Structure,functionality and applications of debranched starch:A review[J].Trends in Food Science&Technology,2017,63:70-79.
[14]Nair S U,Singhal R S,Kamat M Y.Induction of pullulanase production in Bacillus cereus FDTA-13[J].Bioresource Technology,2007,98(4):856-859.
[15]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.
[16]Ciric J,Woortman A J J,Loos K.Analysis of isoamylase debranched starches with size exclusion chromatography utilizing PFG columns[J].Carbohydrate Polymers,2014,112:458-461.
[17]Li P,He X,Dhital S,et al.Structural and physicochemical properties of granular starches after treatment with debranching enzyme[J].Carbohydrate Polymers,2017,169:351-356.
[18]Huang T T,Zhou D N,Jin Z Y,et al.Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch[J].Food Chemistry,2015,187:218-224.
[19]Zeng F,Chen F,Kong F,et al.Structure and digestibility of debranched and repeatedly crystallized waxy rice starch[J].Food Chemistry,2015,187:348-353.
[20]Manners D J.Recent developments in our understanding of amylopectin structure[J].Carbohydrate Polymers,1989,11(2):87-112.
[21]Falade K O,Christopher A S.Physical,functional,pasting and thermal properties of flours and starches of six Nigerian rice cultivars[J].Food Hydrocolloids,2015,44:478-490.
[22]Tester R F,Karkalas J,Qi X.Starch structure and digestibility enzyme-substrate relationship[J].Worlds Poultry Science Journal,2004,60(2):186-195.
[23]Li Y,Xu J,Zhang L,et al.Investigation of debranching pattern of a thermostable isoamylase and its application for the production of resistant starch[J].Carbohydrate Research,2017,446-447:93-100.
[24]Patindol J A,Gonzalez B C,Wang Y J,et al.Starch fine structure and physicochemical properties of specialty rice for canning[J].Journal of Cereal Science,2007,45(2):209-218.
[25]Demiate I M,Figueroa A M,Santos T P R D,et al.Physicochemical characterization of starches from dry beans cultivated in Brazil[J].Food Hydrocolloids,2016,61:812-820.
[26]Kim H R,Choi S J,Park C S,et al.Kinetic studies of in vitro digestion of amylosucrase-modified waxy corn starches based on branch chain length distributions[J].Food Hydrocolloids,2017,65:46-56.
[27]Zortéa-Guidolin M E B,Demiate I M,Godoy R C B D,et al.Structural and functional characterization of starches from Brazilian pine seeds(Araucaria angustifolia)[J].Food Hydrocolloids,2017,63:19-26.
[28]Jane J,Chen Y Y,Lee L F,et al.Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch[J].Cereal Chemistry,1999,76(5):629-637.
[29]Huang J,Chen Z,Xu Y,et al.Comparison of waxy and normal potato starch remaining granules after chemical surface gelatinization:Pasting behavior and surface morphology[J].Carbohydr Polymers,2014,102(1):1001-1007.