黑苦荞淀粉与普通荞麦淀粉理化和结构性质的比较分析  

Comparison and analysis of physicochemical and structural properties of black tartary buckwheat starch and common buckwheat starch

作　　者：郑发英 曾姗姗 刘思曼 赵梓娴 许青莲 邢亚阁 陈剑雄 张萍 ZHENG Faying;ZENG Shanshan;LIU Siman;ZHAO Zixian;XU Qinglian;XING Yage;CHEN Jianxiong;ZHANG Ping(Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province,College of Food and Bioengineering,Xihua University,Chengdu 611743,China;Huantai Biotechnology Co.Ltd.,Chengdu 610200,China)

机构地区：[1]西华大学食品与生物工程学院,粮油工程与食品安全四川省高校重点实验室,四川成都611743 [2]环太生物科技股份有限责任公司,四川成都610200

出　　处：《食品与发酵工业》2024年第10期160-168,共9页Food and Fermentation Industries

基　　金：四川省科技计划项目(24ZHSF0052);成都市科技局(2022-YF05-00914-SN)。

摘　　要：该文以黑苦荞全粉为原料,采用碱法和酶法提取淀粉,对黑苦荞淀粉和普通荞麦淀粉的理化、结构特性进行分析研究。结果表明,酶法提取的黑苦荞淀粉(black tartary buckwheat starch extracted by enzymatic method,eBTBNS)有糊化迹象,颗粒表面粗糙或不规则,淀粉结构趋于更大尺寸。eBTBNS中双螺旋得到更有效的堆积,分子排列更加有序,但相对结晶度(relative crystallinity,RC)较低(P<0.05),淀粉晶型为V型。碱浸法提取的黑苦荞淀粉(black tartary buckwheat starch extracted by alkaline leaching method,BTBNS)的糊化焓值和RC最高,分别为104.50 J/g和37.18%。BTBNS和普通荞麦淀粉(common buckwheat starch,CBNS)均呈现典型的A型晶体排列,淀粉以独立的颗粒存在,尺寸较小,表面较光滑。eBTBNS、BTBNS和CBNS的直/支链淀粉分布相似,它们都包含较高数量的短支链(A和B_(1)链,74.95%~75.70%)和较低数量的长支链(B_(2)和B_(3)+链,24.30%~25.04%)。2种黑苦荞淀粉均具有较高的热稳定性和更紧密的双螺旋结构。eBTBNS中的抗性淀粉含量高,对于预防和控制慢性疾病有一定的参考价值,而BTBNS和CBNS的粒径较小且分布较均匀,可能在造纸业、化妆品和包装业上有较好的应用潜力。Black tartary buckwheat starch was isolated from the whole black tartary buckwheat flour using alkaline leaching and enzymatic methods,and its physicochemical and structural properties were investigated in comparison with common buckwheat starch(CBNS).Results demonstrated that the enzymatic extraction of black tartary buckwheat starch(eBTBNS)showed signs of pasting,the surface of the granules was rough and irregular,and the structure tended to be larger in size.The double helices stacked more efficiently in eBTBNS,and the molecular ordering was improved,while the starch crystals exhibited a V-shaped shape and lower relative crystallinity(RC)(P<0.05).Black tartary buckwheat starch(BTBNS)extracted by the alkaline leaching method presented the highest enthalpy(104.50 J/g)and RC(37.18%).Both BTBNS and CBNS exhibited a typical A-type crystal arrangement,and starch existed as separate granules with a smoother surface.eBTBNS,BTBNS,and CBNS displayed a similar distribution of branched starch,and they all contained a higher number of short chains(A and B_(1)chains,74.95%-75.70%)and a lower number of long chains(B_(2)and B_(3)+chains,24.3%-25.04%).Overall,the two black buckwheat starches showed higher thermal stability and tighter double helix structure.eBTBNS contained high levels of resistant starch,which might be useful for the prevention and control of chronic diseases,while BTBNS and CBNS showed smaller particle size and more uniform distribution,which might be used in the paper industry,cosmetics and packaging industry with better application potential.

关 键 词：黑苦荞 普通荞麦 淀粉 链长分布 比较分析 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]