Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios
Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios
复制标题
罗望子籽多糖对不同直链/支链比例玉米淀粉糊化、流变和结构特性的影响
DOI：
10.1016/j.foodhyd.2020.105854
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发表时间：
2020-08
影响因子：
10.7
通讯作者：
Ai Lianzhong
中科院分区：
文献类型：
--
作者：
Xie Fan;Zhang Hui;Xia Yongjun;Ai Lianzhong
罗望子多糖(TSP)通常用作稳定剂、悬浮剂和增稠剂。研究了罗望子籽多糖对玉米糊化的影响，并对蜡质玉米淀粉(WCS)、普通玉米淀粉(CS)和高直链玉米淀粉(HACS)的流变性和结构特性进行了研究。快速粘度分析(RVA)和热性质分析表明，TSP分子与淀粉颗粒结合可以延缓糊化。稳流实验结果表明，不同直链淀粉/支链淀粉比的玉米淀粉在无TSP和存在TSP的情况下表现出非牛顿流体性质。此外，CS或WCS与TSP混合物表现出典型的弱凝胶流变行为。TSP分子增强了高直链玉米淀粉凝胶的弹性性能。TSP的存在也影响了淀粉-TSP混合体系中水分的分布。结构特征分析表明，TSP与淀粉分子结合改变了其构象，影响了淀粉的糊化，尤其是支链淀粉的糊化。结果表明，TSP通过与淀粉的相互作用改变了淀粉的理化性质和结构性质，促进了与支链淀粉的有效结合。
Tamarind seed polysaccharide (TSP) is commonly used as a stabilizer, suspending agent, and thickener. In this study, the effects of tamarind seed polysaccharide on gelatinization, and the rheological and structural properties of waxy (WCS), normal (CS), and high amylose corn starch (HACS) were investigated. Rapid visco analysis (RVA) and thermal property analysis demonstrated that TSP molecules bind with starch granules to retard gelatinization. Steady flow test results showed that corn starch with different amylose/amylopectin ratios in the absence or presence of TSP presented non-Newtonian fluid properties. Further, the CS or WCS with TSP mixtures exhibited a typically rheological behavior of weak gel. TSP molecules enhanced the elastic properties of high amylose corn starch gels. The presence of TSP also influenced water distribution in the starch-TSP mixture system. Structural characteristic analysis suggested that TSP bound with starch molecules to change their conformation, and influence the gelatinization of starch, especially for amylopectin. The results demonstrated that TSP changes the physicochemical and structural properties of starch through interaction with it, and facilitates the effective bonding with amylopectin.
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影响因子：
4.1
作者：
A. Rolland-Sabaté;N. Amani;D. Dufour;S. Guilois;P. Colonna
通讯作者：
A. Rolland-Sabaté;N. Amani;D. Dufour;S. Guilois;P. Colonna
影响因子：
10.7
作者：
Alamri, Mohammed S.;Mohamed, Abdellatif A.;Hussain, Shahzad
通讯作者：
Hussain, Shahzad
影响因子：
8.8
作者：
Bao Zhang;B. Bai;Yi Pan;Xiao-min Li;Jie-Shun Cheng;Han-Qing Chen
通讯作者：
Bao Zhang;B. Bai;Yi Pan;Xiao-min Li;Jie-Shun Cheng;Han-Qing Chen
影响因子：
3.1
作者：
GIDLEY, MJ;LILLFORD, PJ;REID, JSG
通讯作者：
REID, JSG
影响因子：
3.8
作者：
Srikaeo, Khongsak;Rahman, Mohammad Shafiur
通讯作者：
Rahman, Mohammad Shafiur