The effect of lamellar structure ordering on the retrogradation properties of canna starch subjected to thermal and enzymatic degradation
The effect of lamellar structure ordering on the retrogradation properties of canna starch subjected to thermal and enzymatic degradation
复制标题
层状结构排序对美人蕉淀粉热降解和酶降解性能的影响
DOI：
10.1016/j.foodhyd.2017.02.004
复制
发表时间：
2017-08
影响因子：
10.7
通讯作者：
wang zhengwu
中科院分区：
文献类型：
--
作者：
lan xiaohong;wang zhengwu
淀粉回生是淀粉类食品在储藏过程中品质变坏的主要原因。目前的工作评估了降解美人蕉淀粉的回生特性，旨在探讨其回生机制。降解美人蕉淀粉通过热法 (TDCS) 和酶法 (EDCS) 在升高的温度下使用或不使用 α-淀粉酶（枯草芽孢杆菌）进行制备。通过形态、透射率、脱水收缩和纹理变化来评估回生行为。回生初期，淀粉凝胶表面光滑，随着时间的推移，形成粗糙的表面，最后转变为中空的网状结构。该过程导致透光率降低，脱水收缩率（SR）和硬度增加。在降解淀粉中，TDCS 的回生趋势比天然美人蕉淀粉 (NCS) 和 EDCS 低。总体而言，层状结构有序性越高，淀粉越容易回生，因此热降解和酶降解具有通过降低层状结构有序性来降低回生程度的潜在能力。
The starch retrogradation is the main cause of quality deterioration in starchy food during storage. The current work evaluates the retrogradation properties of degraded canna starches with the aim of probing the retrogradation mechanism. Degraded canna starches were prepared thermally (TDCS) and enzymatically (EDCS) with or without α-amylase (Bacillus subtilis) at increasing temperatures. The retrogradation behavior was assessed by morphology, transmittance, syneresis, and texture changes. At earlier stage of retrogradation, the starch gel has a smooth surface, with the time progressed, a coarse surface was formed, finally changed to hollow network structure. This process lead to a decrease of transmittance, and an increase of syneresis rate (SR) and hardness. Among the degraded starches, TDCS has a lower retrogradation tendency than native canna starch (NCS) and EDCS. Overall, the higher the lamellar structure ordering has, the easier the starch retrograde, therefore thermal and enzymatic degradation possess the potential capacity to reduce the degree of retrogradation by decreasing the lamellar structure ordering.
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