槲蕨糊化淀粉形态与结构变化的特征分析  

Characteristics of starch morphology and structure changes of Drynaria roosii gelatinized starch

作　　者：冉莉萍 罗娇艳 余徐润 熊飞[2] RAN Liping;LUO Jiaoyan;YU Xurun;XIONG Fei(College of Guangling,Yangzhou University,Yangzhou 225000,China;Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/College of Agriculture,Yangzhou University,Yangzhou 225009,China)

机构地区：[1]扬州大学广陵学院,江苏扬州225000 [2]扬州大学农学院/江苏省作物遗传生理重点实验室/江苏省作物栽培生理重点实验室/江苏省粮食作物现代产业技术协同创新中心,江苏扬州225009

出　　处：《扬州大学学报（农业与生命科学版）》2022年第5期47-54,共8页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：江苏高校“青蓝工程”项目[苏教师函[2020]42号]。

摘　　要：槲蕨是附生型蕨类植物,根状茎发达,富含可食用淀粉,可作为新型淀粉资源植物。以槲蕨根状茎提取的天然淀粉为材料,分别在不同温度(55、65、75、85和95℃)下水煮30 min进行糊化,利用扫描电镜观察、X-射线衍射、红外光谱、固体核磁共振波谱等方法分析糊化过程中槲蕨淀粉形态和结构的特性差异。结果表明:随糊化温度的不断升高,槲蕨糊化淀粉颗粒发生不同程度的破坏,当糊化温度高于65℃后,淀粉逐渐开始膨胀、破裂和熔融,最终形成不可逆的网格结构。红外光谱显示,加热会使淀粉构型出现新的吸收峰,且固有的特征峰会消失。X-射线衍射和固体核磁共振波谱2种方法分析均表明,随糊化温度的提高,淀粉颗粒内部螺旋结构解体,晶体结构逐渐丧失。相关性分析表明,槲蕨淀粉糊化温度与相对结晶度、1 045 cm^(-1)/1 022 cm^(-1)比值、1 022 cm^(-1)/955 cm^(-1)比值、双螺旋结构比例和无定型区比例之间具有极显著的相关性。Drynaria roosii is a large epiphytic fern that belongs to the family Polypodiaceae.Its rhizome is developed and rich in edible starch,which can be used as a novel starch plant resource with commercial value.In this article,the structure and properties of D.roosii starch during in aqueous phase and different temperature(55,65,75,85 and 95℃)treatments 30 min were studied using scanning electron microscope,X ray diffraction(XRD),Fouriertransform infrared(FTIR)spectroscopy and nuclear magnetic resonance(NMR)spectrometer.The results showed that the gelatinized starch granules of D.roosii were damaged in varying degrees with the increase of cooking temperature.When the gelatinization temperature was higher than 65℃,the starch gradually began to expand,rupture and melt,and finally formed an irreversible grid structure.The FTIR spectra showed that heating could decrease characteristic peak intensity in the sensitive regions,and some inherent characteristics regions also disappeared.XRD and NMR both confirmed that with the increase of boiling,the internal spiral structure of starch granules disintegrated and the crystal structure gradually lost.Correlation analysis showed that the relative crystallinity,infrared ratio,amorphous area ratio and double helix ratio had a very significant correlation with the gelatinization temperature of D.roosii starch granules(P<0.01).

关 键 词：槲蕨 淀粉 形态结构 结晶度 

分 类 号：TS235.5[轻工技术与工程—粮食、油脂及植物蛋白工程] Q949.91[轻工技术与工程—食品科学与工程]