Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch
Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch
复制标题
沙蒿多糖对小麦淀粉糊化和回生的影响
DOI：
10.1002/fsn3.1273
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发表时间：
2019-11-19
影响因子：
3.9
通讯作者：
Hu, Xinzhong
中科院分区：
文献类型：
--
作者：
Li, Xiaowen;Li, Junjun;Hu, Xinzhong
研究了沙蒿多糖（ASKP）对小麦淀粉（WS）凝胶化和降解的影响。RVA结果显示，ASKP的加入增加了WS的后退值，说明ASKP可能促进WS的短期后退。DSC和XRD结果表明，添加ASKP后，WS在长时间贮藏过程中的降解率显著降低，说明ASKP对WS的长期降解有抑制作用。TPA试验结果表明，ASKP的加入使淀粉凝胶的硬度在初始阶段有所提高，贮藏14 d后硬度有所降低。傅里叶变换红外光谱（FT-IR）结果表明，ASKP能促进水保持和分子间氢键的形成。随着ASKP的加入，LF-NMR测量的自旋弛豫时间从358.47 ms减少到274.15 ms，说明含有ASKP的WS浆料具有更高的保水能力。浸出直链淀粉含量表明WS和ASKP之间存在相互作用。综上所述，ASKP有潜力成为食品加工中淀粉降解的改性剂。
The effect of Artemisia sphaerocephala Krasch polysaccharide (ASKP) on the gelatinization and retrogradation of wheat starch (WS) was studied. RVA results displayed that ASKP addition increased the setback values of WS, which indicated that ASKP might promote the short-term retrogradation of WS. DSC and XRD results demonstrated that the retrogradation percentage of WS during long-time storage significantly decreased with the addition of ASKP, suggesting the inhibition effect of ASKP on the long-term retrogradation of WS. As shown in TPA test, ASKP addition increased the hardness of starch gel at the beginning but decreased it after 14 days' storage. Results of FT-IR revealed that ASKP could promote the water retention and intermolecular hydrogen bonding formation. With the addition of ASKP, the spin-spin relaxation time measured by LF-NMR decreased from 358.47 ms to 274.15 ms, illustrating that the WS paste containing ASKP had higher water retention ability. Leached amylose content results manifested the interaction between WS and ASKP. In summary, ASKP has potential to be a modifier on the retrogradation of starch in food processing.