Effects of nitrogen and sulfur fertilizer treatment on the structure and physicochemical properties of resistant starch in buckwheat

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-06-15 Epub Date: 2025-02-25 DOI:10.1016/j.foodchem.2025.143620
Licheng Gao , Filip Van Bockstaele , Geert Haesaert , Andre Skirtach , Mia Eeckhout
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Abstract

This study investigated the combined application of nitrogen and sulfur fertilizers on the structural characteristics and physicochemical properties of buckwheat resistant starch. The results showed that combined fertilization did not change the crystalline diffraction pattern of the resistant starch samples (exhibiting a B-type crystalline structure), but significantly (p < 0.05) increased the relative crystallinity (35.07–44.36 %). In addition, combined fertilization enhanced resistant starch content (28.36–35.22 %), apparent amylose content (20.50–35.06 %), particle size, pasting temperature (50.30–50.66 °C) and gelatinization enthalpy (2.77–4.65 J g−1). Conversely, higher fertilization levels were associated with lower light transmittance, water solubility, swelling power and viscosity. Pearson's correlation analysis revealed that buckwheat resistant starch and apparent amylose content were significantly (p < 0.01) positively correlated with particle size and gelatinization temperatures, while negatively correlated with viscosity. This study provides a theoretical basis for optimizing the application of nitrogen and sulfur fertilizers to improve the properties of buckwheat resistant starch.

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氮肥和硫肥处理对荞麦抗性淀粉结构和理化性质的影响
研究了氮肥和硫肥配施对荞麦抗性淀粉结构特征和理化性质的影响。结果表明,配施没有改变抗性淀粉样品的晶体衍射模式(呈b型晶体结构),但显著(p <; 0.05)提高了相对结晶度(35.07-44.36 %)。此外,配施提高了抗性淀粉含量(28.36 ~ 35.22 %)、表观直链淀粉含量(20.50 ~ 35.06 %)、籽粒大小、糊化温度(50.30 ~ 50.66 °C)和糊化焓(2.77 ~ 4.65 J g−1)。相反,较高的施肥水平与较低的透光率、水溶性、溶胀力和粘度有关。Pearson相关分析显示,荞麦抗淀粉和表观直链淀粉含量与粒径和糊化温度呈显著正相关(p <; 0.01),与粘度呈显著负相关。本研究为优化氮肥和硫肥的施用,提高荞麦抗性淀粉的性能提供了理论依据。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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