Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching
Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching
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DOI：
10.1016/j.ijbiomac.2018.08.132
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发表时间：
2018-12-01
影响因子：
8.2
通讯作者：
Boye, Joyce I.
中科院分区：
文献类型：
--
作者：
Ma, Zhen;Yin, Xiuxiu;Boye, Joyce I.
以豌豆淀粉（5）为原料，采用高压灭菌（A）、α-淀粉酶解（E）和普鲁兰酶脱支（P）对淀粉进行改性，研究了高压灭菌和α-淀粉酶解预处理对普鲁兰酶脱支淀粉结构改性的影响。所有加工过的豌豆淀粉都从C型晶体结构转化为B型晶体结构。幂律指数（alpha）在1.85 ~ 2.64之间，表明存在质量分形结构。与天然淀粉相比，所有的处理引起了增强的短程有序，这反映在增加的α值，双螺旋度（DD），有序度（DO），和双螺旋含量的基础上SAXS，FM和（CNMR）-C-13观察。在FT-IR光谱上，AS和APS处理后的淀粉样品具有最高的DO和α值，以及在3000 ~ 3695 cm（-1）之间较强的吸收峰。AEPS表现出显着最高的双螺旋含量，表明高压灭菌，α-淀粉分解和支链淀粉酶脱支的组合处理诱导的降解程度更高，将给予分子链更高的对齐机会，向卷曲到螺旋过渡的演变。研究结果将有助于更好地理解结构与加工的关系，并为开发具有特定功能特性的食品配料提供理论依据。(C)2018 Elsevier B. V.版权所有。
Pea starch (5) was modified by autoclaving (A), alpha-amylolysis (E), and pullulanase debranching (P), the effect of pretreatments including autoclaving and alpha-amylolysis on the structural modifications to the pullulanase debranched starch was investigated. All processed pea starch was transformed from a C- to a B-type crystalline structure. The power law exponent (alpha) ranging from 1.85 to 2.64 suggested the existence of mass fractal structure. Compared with native starch, all treatments applied caused an enhanced short-range order which was reflected by the increased values of alpha, degree of double helix (DD), degree of order (DO), and double helix content based on SAXS, FM, and (CNMR)-C-13 observations. The processed starch sample of AS, and APS exhibited the highest DO, and alpha values, as well as the stronger absorption peak between 3000 and 3695 cm(-1) on FT-IR spectrum. AEPS exhibited the significantly highest double helix content, indicating that the higher extent of degradation induced by the combined treatments of autoclaving, alpha-amylolysis, and pullulanase debranching would give the molecular chains a higher alignment opportunity for the evolution towards coil-to-helix transition. The results would be helpful for better understanding the structure-processing relationship and to provide theoretical foundation for the development of food ingredients with targeted functional properties. (C) 2018 Elsevier B.V. All rights reserved.