累积光密度法研究山药淀粉的糖/水热糊化机制  

Investigation into Sugar/Water Hot Gelatinization Mechanism of Chinese Yam Starch by Means of Integral Optical Density Method

作　　者：李倩[1,2] 高群玉[1] Ll Qian GAO Qun- yu(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China Sercultural ＆ Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, Guangdong, China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广东省农业科学院蚕业与农产品加工研究所,广东广州510610

出　　处：《华南理工大学学报（自然科学版）》2017年第3期117-124,共8页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家自然科学基金重点项目(31230057);东莞市产学研合作项目(201450911106)~~

摘　　要：采用数字图像分析方法——累积光密度(IOD)法,结合晶变响应峰模型(MRDCC)研究了山药淀粉的糊化特性,并应用X射线衍射法讨论淀粉的结晶结构,同时考察不同浓度/种类小分子糖对淀粉糊化过程的影响.结果表明:山药淀粉呈现C型结构,MRDCC显示双峰,分别对应B型和A型同质晶体的糊化;不同浓度蔗糖以及不同种类单糖、二糖、三糖和四糖对山药淀粉糊化过程的影响不同;糖类的糊化抑制作用与其动态水合数有很好的相关性,糖分子的赤道羟基个数越大,对淀粉的糊化抑制作用越强;除此之外,糖与水分子的结合能力还与糖分子的大小以及它们的三维结构有关.四糖的理想模型为通过氢键形成螺旋结构,削弱其水合能力,因此线性结构的棉籽糖比水苏糖的糊化抑制作用更强.Firstly, an image analysis method, namely integral optical density （IOD） method, was combined with the model of response difference of crystallite change （ MRDCC ） to analyze the gelatinization property of Chinese yam starch. Then, XRD was adopted to discuss the crystalline structure of the starch. Finally, the effects of con-centration and sugars variety on the gelatinization process were analyzed. The results demonstrate that （1） Chinese yam starch is in a C-type structure; （2） MRDCC shows double peaks that correspond to the gelatinization process of types B and A paramorph; （3 ） different sucrose concentrations as well as various monosaccharide, disaccha-ride ,trisaccharide and tetrasccharide have different effects on the gelatinization process; （4） the inhibition effect due to sugar shows good correlation with dynamic hydration number, concretely, the more the equatorial hydroxyl number （e-（OH）） of sugar molecules, the stronger the inhibition effect; （5 ） sugar-water hydration effect is also related to the size and three-dimension structure of sugar molecules; and （6） a helical structure bonded through hy-drogen bond is ideal for tetrasccharide because this structure weakens the hydratability, which means that the gela-tinization inhibitiion effect of stachyose is smaller than that of raffinose.

关 键 词：山药淀粉 糊化 糖 数字图像分析 累积光密度法 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]