壳聚糖添加量对大米淀粉老化的影响  

Effects of addition amount of chitosan on the retrogradation ofrice starch

作　　者：王昊翊 张昆明[1,2,3] 唐湘毅 黄永春[1,2,3] WANG Haoyi;ZHANG Kunming;TANG Xiangyi;HUANG Yongchun(School of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China;Guangxi Key Laboratory of Green Processing of Sugar Resources(Guangxi University of Science and Technology),Liuzhou 545006,China;Key Laboratory of Sugar Resources Processing of Guangxi Higher Education Institutions(Guangxi University of Science and Technology),Liuzhou 545006,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006 [2]广西糖资源绿色加工重点实验室(广西科技大学),广西柳州545006 [3]广西高校糖资源加工重点实验室(广西科技大学),广西柳州545006

出　　处：《广西科技大学学报》2024年第3期132-137,共6页Journal of Guangxi University of Science and Technology

基　　金：广西重点研发计划项目(桂科AB22035061)资助。

摘　　要：为探究壳聚糖添加量对大米淀粉老化性质的影响,采用差示扫描量热仪、红外光谱(FTIR)和X射线衍射仪对添加不同添加量壳聚糖的老化大米淀粉进行测试,以老化大米淀粉的回生焓值、R值以及相对结晶度等3项指标来评价壳聚糖添加量对大米淀粉老化的影响。结果表明:添加壳聚糖使老化大米淀粉回生焓值增大;FTIR分析结果证实了添加壳聚糖使老化大米淀粉的短程有序性降低;壳聚糖添加量为0.5g(占淀粉干重3.3%)时,淀粉短期回生阶段的短程有序性最低,添加量为0.4g(占淀粉干重2.7%)时,淀粉长期回生阶段的短程有序性最低;老化大米淀粉结构的长程有序性同壳聚糖添加量有关:壳聚糖添加量为0.1g(占淀粉干重0.7%)时,壳聚糖能降低淀粉的相对结晶度,添加量增加到0.5g(占淀粉干重3.3%)后,壳聚糖增大淀粉的相对结晶度,且老化时间越长,使淀粉相对结晶度增大所需的壳聚糖添加量越大。研究结果有助于拓宽壳聚糖的应用范围,也为淀粉老化的调控提供了新思路。This paper studies the effect of addition amount of chitosan on the retrogradation of rice starch.First,the retrograded rice starch added with different amount of chitosan was tested by DSC,FTIR and XRD.Then,the effect of chitosan addition on the retrogradation of rice starch were evaluated by three indicators:the enthalpy of retrogradation,R value,and relative crystallinity.The results show that adding chitosan increased the enthalpy of retrogradation of the aged rice starch;The result of FTIR analysis confirmed that the addition of chitosan reduced the short range ordering of the aged rice starch;When the addition amount of chitosan was 0.5 g(3.3%of the dry weight of starch),the short range ordering of starch in the short-term retrogradation was the lowest,and when the addition amount was 0.4 g(2.7%of the dry weight of starch),the short range ordering of starch in the long-term retrogradation was the lowest;The long range ordering of rice starch structure was related to the addition amount of chitosan:when the addition amount of chitosan was 0.1 g(0.7%of the dry weight of starch),chitosan reduced the relative crystallinity of starch;When the addition amount of chitosan was increased to 0.5 g(3.3%of the dry weight of starch),chitosan increased the relative crystallinity of starch and the longer the retrogradation time,the larger addition amount of chitosan needed to increase the relative crystallinity of starch.The research results help to broaden the range of application of chitosan and provide new ideas for the regulation of starch retrogradation.

关 键 词：大米淀粉 壳聚糖 老化 短程有序性 长程有序性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]