Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules
Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules
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自然发酵通过改变淀粉分子结构来调节甘薯淀粉的理化性质
DOI：
10.1016/j.carbpol.2019.02.077
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发表时间：
2019-06-01
影响因子：
11.2
通讯作者：
Zhao, Guohua
中科院分区：
文献类型：
--
作者：
Ye, Fayin;Xiao, Li;Zhao, Guohua
以甘薯淀粉为原料，研究了自然发酵对甘薯淀粉分子和理化特性的影响。从自发发酵的淀粉浆中分离到8株具有淀粉水解活性的菌株，其中醋酸杆菌属2株，芽孢杆菌属5株，葡萄糖酸醋酸杆菌属1株。通过自然发酵，直链淀粉含量和淀粉的平均分子量显著降低。此外，天然淀粉和发酵淀粉的支链淀粉链长分布模式不同。其中，颗粒形态、粒度分布、晶体结构无明显差异。然而，淀粉凝胶的热特性、糊化特性以及硬度差异显著。Pearson相关分析表明，影响淀粉理化性质的主要因素是直链淀粉含量、支链淀粉链长分布以及淀粉平均分子量。这些发现证明了自发发酵作为淀粉改性工具的可行性。
The effects of spontaneous fermentation on the molecular and physicochemical characteristics of sweet potato starch stored in tank during twelve months were investigated. From starch slurry collected during spontaneous fermentation, eight isolates showed amylolytic activity, which included two Acetobacter strains, five Bacillus strains and one Gluconacetobacter strain. By spontaneous fermentation, the amylose content and the average molecular weight of starch were significantly decreased. Besides, the native and fermented starches showed different amylopectin chain-length distribution patterns. Among them, no significant differences in granular morphology, granule size distribution, and crystalline structure. However, the thermal and pasting properties as well as the hardness of the starch gel differed significantly. Pearson's correlation analysis showed that the physicochemical properties was mainly influenced by the changes in the amylose content, amylopectin chain-length distribution as well as the average molecular weight of starch. These findings demonstrated the feasibility of spontaneous fermentation as a tool for modifying starches.