物理、酶和酸处理对板栗淀粉结构及理化特性的影响  

Effects of physical,enzymatic and acid treatments on the structure and physicochemical properties of chestnut starch

作　　者：李良怡 谭沙 吴安琪 曾瑶英 苏慧 张琳[1,2] 周文化 LI Liangyi;TAN Sha;WU Anqi;ZENG Yaoying;SU Hui;ZHANG Lin;ZHOU Wenhua(College Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China;Hunan Key Laboratory of Processed Food for Special Medical Purpose,Changsha 410004,China;School of Materials and Chemical Engingeering,Tongren University,Tongren 554300,China;Hunan Provincial Grain and Oil Product Quality Monitoring Center/National Grain and Rice Postpartum Engineering and Technigue Research Center,Changsha 410008,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004 [2]特医食品加工湖南省重点实验室,长沙410004 [3]铜仁学院材料与化学工程学院,铜仁554300 [4]湖南省粮油产品质量监测中心/国家粮食-稻谷产后工程技术研究中心,长沙410008

出　　处：《农业工程学报》2024年第24期294-303,共10页Transactions of the Chinese Society of Agricultural Engineering

基　　金：湖南省林业科技攻关与创新资金项目(XLK202428);2023年湖南省重点研发计划项目(2023NK2033);林业和草原科技成果国家级推广项目(2023133127)。

摘　　要：为探究物理、酶和酸处理对板栗淀粉结构及理化特性的影响,该研究利用扫描电镜、X-射线衍射仪、傅里叶红外光谱仪、激光粒度分析仪、差式热量扫描仪等对板栗淀粉的结构及理化特性进行测定。结果表明:物理、酶和酸处理下的板栗淀粉均未产生新的官能团,仅改变了淀粉分子内部的有序性,使板栗淀粉颗粒分解成小分子后重结晶形成更加致密的淀粉晶体;板栗淀粉的结晶结构由C型转变为B型,粒径增大,D_(10)、D_(50)、D_(90)分布范围分别为7.31~65.89、101.96~119.96、147.54~199.19μm,短程有序度、相对结晶度、糊化焓值、糊化温度范围均降低,双螺旋度均上升。在理化特性方面,物理、酶和酸处理下板栗淀粉的膨胀力和溶解性均增加,总淀粉、脂肪、支链淀粉的含量均显著降低(P<0.05),直链淀粉含量为23.70%~76.17%,其普鲁兰酶--压热处理的直链淀粉含量最高(76.17%)。此外,普鲁兰酶--压热处理可使板栗淀粉中RS(resistant starch)含量从48.69%显著上升至61.78%(P<0.05)。普鲁兰酶-压热处理可使板栗淀粉具有致密的晶体结构及较高含量的抗性淀粉,该研究可为板栗淀粉食品领域的深加工提供一定参考。Starch is one of the most important constituents of chestnuts,accounting for 38%to 71%of the dry mass.Its structure and physicochemical properties can also dominate the edible quality of chestnuts,and their suitability for processing in food and non-food industries.Natural chestnut starch has been limited to the application,due to the low thermal stability and susceptibility to aging during processing.The physical,chemical,and enzymatic treatments can be expected to fully meet industrial needs and suitability.However,only one to three treatments have been reported to compare the structure and physicochemical properties of chestnut starch under various pre-treatments.In this study,the chestnut starch was subjected to a series of treatments,including the pregelatinization,pressure heat,microwave cooking,ultrasound-pressure heat,acid hydrolysis-pressure heat,and pullulanase-pressure heat,with the untreated chestnut starch as the control group.The present study aims to reveal the significant differences in the structural and physicochemical properties of chestnut starch from different varieties and origins.The structural and physicochemical properties of chestnut starch were characterized using scanning electron microscopy(SEM),X-ray diffractometry(XRD),Fourier infrared spectroscopy(FTIR),laser particle size analysis,and differential scanning calorimetry(DSC).A comparison was then performed on the structural and physicochemical properties of chestnut starch under different pre-treatment,including physical,enzymatic,and acid treatments,as well as their effects on the structure and digestive properties of chestnut starch.The results showed that there was no new functional group produced in the chestnut starch under physical,enzyme,and acid treatments,indicating the only variation in the internal order of starch molecules.The particles of chestnut starch were decomposed into small molecules,and then recrystallized to form the denser starch crystals;The diffraction peaks of chestnut starch were replaced by two broad peak

关 键 词：板栗淀粉 结构 消化特性 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]