Effect of annealing on the structure and physicochemical properties of barley starches of varying araylose content
Effect of annealing on the structure and physicochemical properties of barley starches of varying araylose content
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DOI：
10.1016/j.foodres.2005.05.008
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发表时间：
2006-01-01
影响因子：
8.1
通讯作者：
Li, J
中科院分区：
文献类型：
--
作者：
Waduge, RN;Hoover, R;Li, J
从普通（CDC McGwire, SR 93102）、蜡质（CDC Fibar, HB 364）和高直链淀粉（SB 94897, SB 94893）无壳大麦品种中分离出淀粉，并对其在一步退火（50℃，72 h，含水量75%）前后的结构、形态和性能进行了研究。所有淀粉的支链淀粉结构几乎相同。CDC Fibar、HB 364和CDC McGwire淀粉的x线表现为“A”型。SR 93102、SB 94897和SB 94893淀粉表现为混合的“a + B”型。相对结晶度（RC）、溶胀因子（SF）、直链淀粉浸出（AML）、糊化温度范围（GTR）、糊化焓（δ H）、直链淀粉-脂质络合物熔融温度（Tpcx）和淀粉-脂质络合物熔融焓（δ H-cx）分别为37.0% ~ 44.3%、41.0% ~ 54.2%（90℃）、4.0 ~ 31.0%（90℃）、11.4% ~ 22.5℃、6.0 ~ 13.0 J/g、84.9 ~ 89.1℃和0.4 ~ 1.8 J/g。CDC纤维淀粉、HB 364淀粉、SR 93102淀粉和CDC McGwire淀粉的RC均随退火而升高。而在sb94897和sb94893淀粉中则保持不变。CDC Fibar、HB 364和CDC McGwire淀粉的w型x射线图在退火过程中保持不变。而SR 93102、SB 94897和SB 94893淀粉的“A + B”型x射线图更接近退火后的“A”型。在所有淀粉中，v -直链淀粉-脂质复合体峰的x射线强度随着退火而增加。退火提高了所有淀粉的糊化转变温度，降低了GTR。SB 94893淀粉的δ H在退火过程中增加，而其他淀粉的δ H在退火过程中保持不变。SR 93102和SB 94897的Tpcx在退火过程中保持不变，而CDC McGwire的Tpcx略有增加。原生和退火的CDC McGwire、SR 93102和SB 94897的δ H-CX相似。在sb94893淀粉中未检测到Tpcx和δ H-CX。在所有淀粉中，SF均随退火而降低。50 ~ 90℃退火可降低SR 93102、SB 94897和SB 94893淀粉的AML，但升高HB 364和CDC McGwire淀粉的AML。退火对酸水解的影响很小。(c) 2005 Elsevier Ltd版权所有。
Starch from normal (CDC McGwire, SR 93102), waxy (CDC Fibar, HB 364), and High amylose (SB 94897, SB 94893) hull-less barley cultivars was isolated and its structure, morphology, and properties were studied before and after one-step annealing (50 degrees C for 72 h at a moisture content of 75%). The amylopectin structure of all starches was nearly identical. The X-ray pattern of CDC Fibar, HB 364, and CDC McGwire starches was of the 'A'-type. Whereas, SR 93102, SB 94897, and SB 94893 starches exhibited a mixed 'A + B'-type pattern. The relative crystallinity (RC), swelling factor (SF), amylose leaching (AML), gelatinization temperature range (GTR), enthalpy of gelatinization (Delta H), amylose-lipid complex melting temperature (Tpcx) and the enthalpy of melting of the amylose-lipid complex (Delta H-cx) ranged from, 37.0% to 44.3%, 41.0-54.2% (at 90 degrees C), 4.0-31.0% (at 90 degrees C), 11.4-22.5 degrees C, 6.0-13.0 J/g, 84.9-89.1 degrees C and 0.4-1.8 J/g, respectively. The RC of CDC Fibar, HB 364, SR 93102 and CDC McGwire starches increased on annealing. Whereas, it remained unchanged in SB 94897 and SB 94893 starches. The W-type X-ray pattern of CDC Fibar, HB 364, and CDC McGwire starches remained unchanged on annealing. However, the 'A + B'-type X-ray pattern of SR 93102, SB 94897 and SB 94893 starches resembled more closely the 'A'-type pattern on annealing. In all starches, the X-ray intensity of the V-amylose-lipid complex peak increased on annealing. Annealing increased the gelatinization transition temperatures and decreased the GTR in all starches. The Delta H of SB 94893 starch increased on annealing, whereas it remained unchanged in the other starches. Tpcx of SR 93102 and SB 94897 remained unchanged on annealing, whereas Tpcx of CDC McGwire increased slightly. Delta H-CX of native and annealed CDC McGwire, SR 93102 and SB 94897 were similar. Tpcx and Delta H-CX were not detectable in annealed SB 94893 starch. In all starches, SF decreased on annealing. Annealing decreased AML in SR 93102, SB 94897 and SB 94893 starches in the temperature range of 50-90 degrees C, but increased AML in HB 364 and CDC McGwire starches at higher temperatures. The effect of annealing on acid hydrolysis was marginal. (c) 2005 Elsevier Ltd. All rights reserved.