Preparation and characterization of non-crystalline granular starch with low processing viscosity
Preparation and characterization of non-crystalline granular starch with low processing viscosity
复制标题
低加工粘度非晶颗粒淀粉的制备及表征
DOI：
10.1016/j.ijbiomac.2021.12.053
复制
发表时间：
2022
影响因子：
8.2
通讯作者：
Yaoqi Tian
中科院分区：
文献类型：
--
作者：
Liping Li;Ranran Chang;Jinling Zhan;Hao Lu;Xiaoxue Lu;Yaoqi Tian
非晶颗粒淀粉（NCGS）因其独特的结构和功能在淀粉深加工中具有优势。本研究在210 °C的烘烤温度下成功制备了NCGS，并对NCGS的形貌、结构、糊化性能和流变性能进行了系统研究。与天然淀粉相比，NCGS显示出较低的加工粘度和快速降低的峰值粘度从3795至147 cP。此外，与天然淀粉相比，NCGS表现出受损的短程和长程有序结构，如在1047/1015 cm− 1处的吸光度比较低和结晶度降低所示。另外，NCGS中长链和中链的直链淀粉和支链淀粉降解为短链，导致直链淀粉含量和分支密度增加。分析NCGS的理化性质，特别是其低加工粘度特性，对淀粉的工业应用，特别是提高淀粉的得率、节约能源、减少环境污染具有重要意义。
Non-crystalline granular starch (NCGS) has advantages in the deep processing of starch owing to its unique structure and function. In this study, NCGS was successfully prepared at a baking temperature of 210 °C, and the morphology, structure, pasting properties, and rheological properties of the NCGS were systematically studied. Compared with native starch, NCGS showed a lower processing viscosity and rapid reduction in the peak viscosity from 3795 to 147 cP. Furthermore, NCGS exhibited impaired short- and long-range ordered structures, as indicated by the lower ratio of absorbance at 1047/1015 cm−1and decreased crystallinity compared to native starch. Additionally, amylose and amylopectin with long and medium chains in NCGS were degraded into short chains, resulting in an increase in amylose content and branch density. The analysis of the physicochemical properties of NCGS, especially the low processing viscosity, is of great importance for the industrial application of starch, particularly in terms of improving the yield, saving energy, and reducing environmental pollution.