• 中文核心期刊
  • CSCD来源期刊
  • 中国科技核心期刊
  • CA、CABI、ZR收录期刊

不同回生时间对板栗淀粉理化特性和微观结构的影响

Effect of Different Retrogradation Times on the Physicochemical Properties and Microstructure of C.mollissima Blume Starch

    摘要
  • 摘要:
    目的 探究回生时间对板栗淀粉理化特性及微观结构的影响。
    方法 将板栗淀粉糊化后置于3 ℃条件下回生1、3、7、14 d，而后将其置于真空冷冻干燥机中进行干燥处理。通过测定回生板栗淀粉的总淀粉含量、直链淀粉含量、支链淀粉含量、碘蓝值、老化度等理化指标，解析板栗淀粉回生过程中特性响应变化，并借助扫描电子显微镜对板栗淀粉回生过程中的结构演变进行表征。通过Pearson系数分析板栗淀粉各理化指标之间的相关性。
    结果 板栗淀粉回生期间总淀粉含量、直链淀粉含量整体呈升高趋势，14 d时含量较高，分别为73.02%、36.14%；回生期间碘蓝值和老化度呈逐渐增大的趋势；经老化处理后，板栗淀粉的水溶性指数和膨胀力均显著低于原淀粉，并在回生过程中呈“N”字型变化趋势；同一回生时间内的体外消化性随时间延长均呈逐渐增大的趋势；老化处理后板栗淀粉的热特性值，包括熔融起始温度（To）、峰值温度（Tp）、终止温度（Tc）、晶体熔融的热焓值（ΔH）均显著低于原淀粉，各处理组间的热特性值差异性不明显；相关性分析表明，老化度与回生时间表现为显著性正相关（P＜0.05，r=0.96），碘蓝值与直链淀粉含量呈显著性正相关（P＜0.05，r=0.97）；1～7 d期间板栗淀粉三维空间网状结构逐渐恢复，14 d时淀粉网状结构逐渐变差，淀粉凝胶表面较为粗糙。
    结论 研究结果可为板栗淀粉回生过程中特性变化提供基础数据。

     

    Abstract:
    Objective In order to explore the effect of retrogradation time on the physicochemical characteristics and microstructure of chestnut starch.
    Method Chestnut starch was gelatinized and refrigerated at 3 ℃ for 1 d, 3 d, 7 d and 14 d in a vacuum frozen dryer for drying treatment. By measuring the response of total starch content, amylose content, amylopectin content, iodine blue value, aging degree. Analyzing the characteristic response changes during the retrogradation process of chestnut starch. The structure evolution of chestnut starch regeneration was characterized by scanning electron microscope. By using the Pearson-coefficient to analyze the correlation between the physicochemical indexes of chestnut starch.
    Result The results showed that the total starch content of chestnut starch increased overall during the retrogradation period, the total starch content was higher at 14d that was 73.02%; and the content of amylose showed increased trend, the amylose content was higher at 14 d that was 36.14%; The iodine blue value, aging degree showed gradually increasing trend, however, the iodine blue value of starch at 14 d was lower than the iodine blue value of primary starch; The water solubility index and swelling force were significantly lower than that of primary starch, in the process of retrogradation, the water solubility index and swelling force were "N" type changes; In vitro digestion between the same treatment groups increased gradually; After retrogradation treatment, the starting temperature (To), peak temperature (Tp), termination temperature (Tc), and crystal melting thermal enthalpy (ΔH) were significantly lower than that of primary starch, and the difference of thermal characteristics between the treatment groups was not obvious; Correlation analysis showed that aging degree and retrogradation time showed a significant positive correlation (P＜0.05, r=0.96), iodine blue value and amylose content showed a significant positive correlation (P＜0.05, r=0.97); The three-dimensional space network structure of chestnut starch was gradually restored during 1 d to 7 d, the three-dimensional space network structure of starch was gradually deteriorated at 14 d, and the surface of starch gel was relatively rough.
    Conclusion The results could provide data reference for the characteristic change during the retrogradation of C. mollissima Blume starch.

     

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