Effects of granule size of cross-linked and hydroxypropylated sweet potato starches on their physicochemical properties.
Effects of granule size of cross-linked and hydroxypropylated sweet potato starches on their physicochemical properties.
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DOI：
10.1021/jf506349w
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发表时间：
2015-05
影响因子：
6.1
通讯作者：
Jianwei Zhao;Zhenghong Chen;Zhengyu Jin;P. Buwalda;H. Gruppen;H. Schols
中科院分区：
文献类型：
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作者：
Jianwei Zhao;Zhenghong Chen;Zhengyu Jin;P. Buwalda;H. Gruppen;H. Schols
对甘薯淀粉进行了交联、羟丙基化、复合交联和羟丙基化改性，并对所得淀粉进行筛分，得到不同粒度的淀粉。研究了天然和改性甘薯淀粉组分及其各组分的颗粒大小对其理化性质的影响。大颗粒组分(27-30μm)的化学磷酸化活性比小颗粒组分(14-16μm)高16-20%，羟丙基化活性高4-7%。大颗粒甘薯淀粉与小颗粒甘薯淀粉相比，具有较低的糊化转变温度(糊化峰值温度为0.7~3.1℃)和较低的糊化热变(0.6~1.9J/g)，使甘薯淀粉不同于谷类淀粉。大颗粒组分的糊化粘度(78-244cp)高于相应的小颗粒组分。此外，与相应的亲本淀粉组分相比，大颗粒组分的糊化粘度受交联和羟丙基化的影响显著大于小颗粒组分。冻融处理后，天然淀粉和双改性淀粉的大颗粒组分的水解率低于小颗粒组分。大颗粒和小颗粒的溶胀力差异不显著。总体而言，大颗粒甘薯淀粉比小颗粒甘薯淀粉更容易发生交联和羟丙基化反应，其理化性质发生较大程度的变化。
Sweet potato starch was modified by cross-linking, hydroxypropylation, and combined cross-linking and hydroxypropylation, and the starches were subsequently sieved to obtain differently sized granule fractions. The effects of granule size of native and modified sweet potato starch fractions and all fractions were investigated with respect to their physicochemical properties. The large-size granule fraction (27-30 μm) showed a 16-20% higher chemical phosphorylation and a 4-7% higher hydroxypropylation than the small-size granule fraction (14-16 μm). The large-size granule fractions of native and modified sweet potato starches showed lower transition temperatures (0.7-3.1 °C for peak temperature of gelatinization) and lower enthalpy changes (0.6-1.9 J/g) during gelatinization than the small-size granule fractions, making the sweet potato starch different from cereal starches. The large-size granule fraction of native starch showed a higher paste viscosity (78-244 cP) than the corresponding small-size granule fraction. In addition, cross-linking and hydroxypropylation affected the paste viscosity of the large-size granule fraction significantly more than that of the small-size granule fraction when compared to the corresponding parental starch fractions. The large-size granule fraction of native and dual-modified starches showed a lower syneresis after freeze-thaw treatments than the small-size granule fractions. The difference in swelling power between large- and small-size granule fractions was not significant. In general, the large-size granule fraction of sweet potato starch was more susceptible for cross-linking and hydroxypropylation and the physicochemical properties were changed to a higher extent compared to the corresponding small-size granule fraction.