Grain Oil Science and Technology最新文献_第3页

Volatile flavor analysis of flesh oil and liver oil from Doederleinia berycoides based on HS-GC-IMS, HS-SPME-GC‐MS and lipidomics 基于HS-GC-IMS、HS-SPME-GC - MS和脂质组学的黄连肉油和鱼肝油挥发性风味分析

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2025-03-01 DOI: 10.1016/j.gaost.2025.01.002

Feifan Wu , Kewei Lin , Jixiang Zhang , Xinyang Li , Xiaoguo Ying , Shanggui Deng , Alessandra Guidi , Gengsheng Xiao , Feng Wang , Lukai Ma

Edible oils derived from aquatic products are rich in lipids beneficial to human health. However, the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear. In this study, flesh oil and liver oil were extracted from Doederleinia berycoides, revealing different fatty acid compositions and contents. Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil, including 42 glycerophospholipids (GPs), 33 glycerolipids (GLs), 23 free fatty acids (FAs), 13 sphingolipids (SPs), 10 sterols (STs), and 3 prenol lipids (PRs). Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils. The volatile flavors originated from these volatile compounds, which had different Relative Odor Activity Values (ROAVs). Further results from HS-SPME-GC‐MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds, each with unique key volatile compounds exhibiting different ROAVs. There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil. Therefore, the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil, and the differential lipids play a central role in their volatile flavor formation. These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.

从水产品中提取的食用油富含对人体有益的脂质。然而，目前尚不清楚菟丝子果肉油和鱼肝油的挥发性风味特征。本研究分别从虎斑藤中提取肉油和鱼肝油，揭示了不同脂肪酸的组成和含量。脂质组学分析共鉴定出肉油和肝油之间的124种差异脂质，包括42种甘油磷脂（GPs）， 33种甘油脂（GLs）， 23种游离脂肪酸（FAs）， 13种鞘脂（SPs）， 10种甾醇（STs）和3种丙烯醇脂（pr）。利用HS-GC-IMS分析确定了12种主要挥发性化合物，这些化合物对肉和肝油的独特挥发性风味有重要影响。这些挥发性化合物具有不同的相对气味活性值（ROAVs）。进一步的HS-SPME-GC - MS结果表明，肉油和肝油的挥发性风味分别由64种和35种挥发性化合物组成，每种挥发性化合物具有独特的关键挥发性化合物，具有不同的roav。肉油和肝油中18种关键差异脂质与24种挥发性化合物呈显著正相关或负相关。因此，复杂的脂质谱是造成肉油和肝油独特的挥发性风味的原因，而不同的脂质在其挥发性风味的形成中起着核心作用。这些发现为了解鱼油挥发性风味的差异提供了基础，并为进一步探索油脂挥发性风味的分子机制提供了希望。

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引用次数: 0

Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles 化学变性淀粉对半干米粉变质及品质特性的影响

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2025-03-01 DOI: 10.1016/j.gaost.2025.01.001

Xudong Yan , Weirong Wen , Meng Li , Shunjing Luo , Jiangping Ye , Chengmei Liu

Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage. Three commonly used modified starches (oxidized starch, acetylated starch, and hydroxypropyl starch) were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage. Loss of water content, migration of water, and increase in relative crystallinity, retrogradation enthalpy, and hardness could be retarded by adding chemically modified starches, especially hydroxypropyl starches. The effect of hydroxypropyl starch addition levels (2%, 4%, 6%, 8%, and 10%) on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated. The water solubility index of rice flour decreased with the addition of hydroxypropyl starch, while the swelling power showed the opposite trend. The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch. Compared to the control, semi-dried rice noodles with 8% hydroxypropyl starch possessed superior properties, i.e. lower cooking loss (decreasing from 12.89% to 6.62%), lower adhesiveness (decreasing from 5.40 to 4.31 g·s), and higher hardness (rising from 10.89 to 13.81 N). These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.

半干米粉在贮存过程中发生变质，严重影响其食性。采用氧化淀粉、乙酰化淀粉和羟丙基淀粉三种常用的变性淀粉，研究了半干米粉在冷藏过程中的抗老化作用。添加化学改性淀粉，特别是羟丙基淀粉，可以延缓淀粉的含水量损失、水分迁移、相对结晶度、退热焓和硬度的增加。进一步考察了羟丙基淀粉添加量（2%、4%、6%、8%和10%）对米粉性能和半干米粉食用品质的影响。羟丙基淀粉的加入使米粉的水溶性指数降低，而溶胀力则相反。研究了羟丙基淀粉对半干米粉品质的改善作用。与对照相比，添加8%羟丙基淀粉的半干米粉具有更低的蒸煮损失（从12.89%降低到6.62%）、更低的黏附性（从5.40 g·s降低到4.31 g·s）和更高的硬度（从10.89 N提高到13.81 N）等性能。研究结果表明，添加8%羟丙基淀粉的半干米粉具有较好的蒸煮、食用品质和较长的保质期。

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引用次数: 0

Effect of sterilization methods on quality and storage characteristics of tofu fermented by lactic acid bacteria 灭菌方法对乳酸菌发酵豆腐品质及贮藏特性的影响

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2025-03-01 DOI: 10.1016/j.gaost.2024.12.001

Yang Liu , Huifang Liu , Jiangting Hao, Xueting Li, Liang Li, Xiaoyu Yang

This study examined the effects of pasteurization (PAS), ultrasonic sterilization (ULS), and microwave sterilization (MWS) on the quality and storage characteristics of brine-fermented tofu (BFT) and fermented tofu (FT). Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT, while effectively maintaining its water-holding capacity (WHC) and exhibiting the least impact on its texture. In contrast, PAS and ULS increased hardness and chewiness significantly (P < 0.05), but ULS also enhanced the brightness of tofu. Throughout the storage period, the WHC, elasticity, and sensory properties of tofu generally decreased, whereas the hardness and chewiness increased. PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively, and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days, which are more easily to be absorbed by the body. The findings discovered that MWS is the most suitable method for sterilization of tofu, with superior capability in maintaining the quality, extending shelf life, and improving digestibility of tofu.

本研究考察了巴氏灭菌（PAS）、超声波灭菌（ULS）和微波灭菌（MWS）对卤水发酵豆腐（BFT）和发酵豆腐（FT）品质和贮藏特性的影响。对比分析表明，MWS对BFT和FT的结构完整性和感官特性的不利影响可以忽略不计，同时有效地保持了BFT和FT的持水能力（WHC），对其质地的影响最小。相比之下，PAS和ULS显著增加了硬度和咀嚼力(P <；0.05)，但ULS也提高了豆腐的亮度。在贮藏过程中，豆腐的WHC、弹性和感官性能普遍下降，而硬度和嚼劲则增加。PAS-BFT和MWS-FT保持感官品质的时间最长，分别为14天和12天，并且在0-8天和0-6天内可以分解成更多的小分子肽，更容易被人体吸收。结果表明，MWS是最合适的豆腐杀菌方法，在保持豆腐品质、延长保质期和提高豆腐消化率方面具有较好的效果。

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引用次数: 0

Corrigendum regarding previously published articles 关于以前发表的文章的更正

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2025-03-01 DOI: 10.1016/j.gaost.2025.02.002

引用次数: 0

Antifungal activity of curcumin-mediated photodynamic inactivation against Fusarium graminearum on maize 姜黄素介导的玉米小麦赤霉病光动力失活活性研究

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2025-03-01 DOI: 10.1016/j.gaost.2024.10.003

Shuliang Dong , Lu Chen , Shaojie Li , Konglong Feng , Guang Liu , Hao Dong , Guizhi Xu , Huajian Ou , Yang Liu , Yong Zhao , Jingjing Wang

The natural curcumin-mediated photodynamic inactivation (PDI) was developed, and its inactivation potency against Fusarium graminearum in vitro and in vivo was systematically investigated by fluorescence probe assay, trypan blue staining, scanning electron microscope (SEM), confocal laser scanning microscopy (CLSM), etc. Results showed that under the irradiation of blue LED, the photosensitizer of curcumin was excited to generate massive reactive oxygen species (ROS) in the cells of F. graminearum, and the PDI completely inactivated their mycelia and spores under the treatment of 150 μM curcumin and 10.8 J/cm² irradiation. Further analysis found that the PDI ruptured the cellular microstructures, damaged the cell membrane by increasing its permeability and oxidizing the lipids, degraded the intracellular DNA and proteins inside the spores of F. graminearum. Meanwhile, the PDI also potently killed >99.99% spores of F. graminearum on maize under the treatment of 200 μM curcumin and 10.8 J/cm² irradiation. Moreover, the PDI suppressed the production of zearalenone (ZEN), and residual ZEN could not be detected after the storage of maize for 10 days. Therefore, this study systematically explored the inactivation efficiency of curcumin-mediated PDI against both the mycelia and spores of F. graminearum, which provides a valid and promising method to control the fungal hazards in grains.

采用荧光探针法、台盼蓝染色法、扫描电镜（SEM）、共聚焦激光扫描显微镜（CLSM）等方法，系统研究了天然姜黄素介导的光动力失活（PDI）对谷草镰刀菌（Fusarium graminearum）体外和体内的失活效果。结果表明，在蓝光LED照射下，姜黄素光敏剂被激发，在谷草酵母细胞中产生大量活性氧（ROS），而PDI在150 μM姜黄素和10.8 J/cm2辐照下，使其菌丝和孢子完全失活。进一步分析发现，PDI破坏细胞微结构，通过增加细胞膜通透性和氧化细胞膜脂质破坏细胞膜，降解胞内DNA和蛋白质。同时，在姜黄素浓度为200 μM、辐照强度为10.8 J/cm2的情况下，PDI对玉米上99.99%的禾谷镰刀菌孢子均有杀灭作用。此外，PDI抑制玉米玉米赤霉烯酮（ZEN）的产生，且贮藏10 d后未检测到ZEN的残留。因此，本研究系统地探讨了姜黄素介导的PDI对禾粒真菌菌丝和孢子的灭活效果，为控制禾粒真菌危害提供了一种有效而有前景的方法。

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引用次数: 0

A comprehensive review on the nutritional composition, bioactive potential, encapsulation techniques, and food system applications of guava (Psidium guajava L.) leaves 综述了番石榴叶的营养成分、生物活性潜力、包封技术及其食品系统应用

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2025-03-01 DOI: 10.1016/j.gaost.2024.12.003

Anjali Sahal , Siddhant Chaudhary , Afzal Hussain , Shubhangi Arora , Ankita Dobhal , Waseem Ahmad , Vinod Kumar , Sanjay Kumar

Guava (Psidium guajava L.), a plant belonging to the Myrtaceae family, holds significant medicinal and nutritional values. Leaves of the plant are described to be elliptical with a dark green color and are utilized in the treatment of gastrointestinal and respiratory issues along with increasing the platelet count in patients suffering from dengue. In this review paper, the nutritional composition and bioactive compounds of guava leaves, including proteins, vitamins, minerals, and polysaccharides, have been reviewed. The methods of extraction of bioactive compounds from guava leaves and their bioactivities, including antioxidant, anti-diabetic, and anti-cancer potential, have been explored. Further, encapsulation techniques for improving the transport of bioactive compounds and living cells into foods have been studied. The application of guava leaves in different food systems such as herbal tea, pork sausage, chocolates, jelly, meals for chickens, functional beverages, and as antibacterial agents in food preservatives has also been investigated. The findings of this review illustrated that the phytochemicals present in guava leaves showed excellent antimicrobial and antioxidant properties. Encapsulation appears to be a promising technique for improving the stability, bioavailability, and controlled release of bioactive chemicals extracted from guava leaves. Different methods for the encapsulation of bioactive compounds employed and applied in distinct food systems showed preservation of phytochemicals, improved bioactivities, and nutritional values. Overall, this review paper demonstrated how guava leaves, an abundant source of bioactive compounds, can be used as a multipurpose component to create functional foods, edible coatings, and active packaging to enhance the nutritional, antioxidant, and antimicrobial properties of various food systems that have qualities that promote health.

番石榴（Psidium guajava L.）是番石榴科植物，具有重要的药用和营养价值。据描述，该植物的叶子呈椭圆形，呈深绿色，用于治疗胃肠道和呼吸问题，同时增加登革热患者的血小板计数。本文综述了番石榴叶的营养成分和生物活性成分，包括蛋白质、维生素、矿物质和多糖。研究了番石榴叶中生物活性物质的提取方法及其抗氧化、抗糖尿病、抗癌等生物活性。此外，还研究了用于改善生物活性化合物和活细胞进入食品的包封技术。番石榴叶在草药茶、猪肉香肠、巧克力、果冻、鸡餐、功能性饮料以及作为食品防腐剂中的抗菌剂等不同食品体系中的应用也进行了研究。研究结果表明，番石榴叶中的植物化学物质具有良好的抗菌和抗氧化性能。包封是一种很有前途的技术，可以提高番石榴叶中提取的生物活性物质的稳定性、生物利用度和控释。在不同的食品系统中采用和应用的不同的生物活性化合物包封方法显示了植物化学物质的保存，提高了生物活性和营养价值。总的来说，这篇综述论文展示了番石榴叶作为一种丰富的生物活性化合物来源，可以作为一种多用途成分来制造功能性食品、可食用涂层和活性包装，以增强各种食品系统的营养、抗氧化和抗菌特性，从而促进健康。

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引用次数: 0

Understanding the technological aspects of Hybrid Gel as a substitute for saturated fat in processed food products 了解混合凝胶作为加工食品中饱和脂肪替代品的技术方面

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2025-03-01 DOI: 10.1016/j.gaost.2024.12.004

Harsh B. Jadhav

Hybrid Gel is the emerging soft matter in food applications that attracted the attention of food scientists owing to its beneficial characteristics as a substitute for saturated fat. The beneficial characteristics like good rheological, mechanical, thermal, and oxidative stability can be achieved using proper synergism between the individual phases. The variation in the oleogel/hydrogel phases can affect the mechanical strength of Hybrid Gel; an increase in the oleogel phase enhances the strength of Hybrid Gel. The incorporation of components like nanoparticles and colloidal particles further strengthens the gel system by enhancing the storage modulus, gel stability, oil-holding capacity, firmness, and hardness. Such Hybrid Gels can be used as a substitute for saturated fat that gives good functional, textural, and sensory attributes to the final product as compared with the saturated fat and has received positive consumer acceptance. The main objective of this concise review is to explore Hybrid Gel, understand conventional and unconventional Hybrid Gel systems, their important characteristics, and their application as a potential substitute for saturated fat in processed food products.

混合凝胶是一种新兴的食品软物质，由于其作为饱和脂肪替代品的有益特性而引起了食品科学家的注意。通过在各个相之间适当的协同作用，可以获得良好的流变、机械、热和氧化稳定性等有益特性。油凝胶/水凝胶相的变化会影响杂化凝胶的机械强度；油凝胶相的增加提高了杂化凝胶的强度。纳米颗粒和胶体颗粒等成分的加入通过提高储存模量、凝胶稳定性、持油能力、硬度和硬度进一步加强了凝胶体系。这种混合凝胶可以作为饱和脂肪的替代品，与饱和脂肪相比，最终产品具有良好的功能、质地和感官属性，并得到了消费者的积极接受。这篇简明的综述的主要目的是探索混合凝胶，了解常规和非常规的混合凝胶体系，它们的重要特性，以及它们作为饱和脂肪在加工食品中的潜在替代品的应用。

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引用次数: 0

Utilizing low-field NMR for comprehensive quality evaluation of edible oil and oil product 利用低场核磁共振进行食用油及油品质量综合评价

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2025-03-01 DOI: 10.1016/j.gaost.2024.12.002

Xingyue Li , Linhang Qu , Xia Su , Siyu Zhang , Yuan Gao , Xiuzhu Yu

Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance (LF-NMR) is a fast, accurate and nondestructive technology that has developed rapidly in recent years and is widely used in food quality detection. In this paper, the application of LF-NMR combined stoichiometry in the detection of oilseed oil content, the physicochemical properties of different oil systems, the accurate detection of different indices (i.e., acid value, peroxide value, free fatty acid, total polar compounds, and viscosity) of edible oils and the identification of edible oil adulteration are reviewed and discussed. This study provides a reference for further rapid and nondestructive control of oil quality and accurate evaluation of oil-containing systems. In addition, this work will provide an excellent summary for the application of LF-NMR technology in the edible oil field.

食用油在人们的日常饮食中占有重要地位，因此对食用油的质量进行评价是必要的。低场核磁共振（LF-NMR）是近年来发展迅速的一种快速、准确、无损的检测技术，在食品质量检测中得到了广泛的应用。本文综述了LF-NMR联合化学计量学在油籽含油量检测、不同油脂体系理化性质、食用油酸值、过氧化值、游离脂肪酸、总极性化合物、粘度等指标的准确检测以及食用油掺假鉴定等方面的应用。该研究为进一步快速无损地控制油品质量和准确评价含油系统提供了参考。此外，本工作将为LF-NMR技术在食用油领域的应用提供一个很好的总结。

引用次数: 0

Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread 丹皮酚对小麦赤霉病菌的抑菌活性、抑菌机理及在小麦和馒头上的应用

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2025-02-19 DOI: 10.1016/j.gaost.2025.02.001

Yiming Zhang , Hongying Xiao , Roland Ernest Poms , Qian Li , Renyong Zhao

Fusarium graminearum (F. graminearum) is a severe phytopathogen threatening agriculture production and food security. Paeonol, serves as a plant-derived natural component, is a promising antifungal agent. At a concentration of 0.3125 mg/mL, paeonol was adequate to fully inhibit the growth of F. graminearum mycelia within 3 days. Fourier-Transform Infrared Spectroscopy (FT-IR) analysis showed that paeonol had no impact on the outer surface of F. graminearum cell walls. While propidium iodide staining, extracellular conductivity, and pH value measurements demonstrated that paeonol disrupted the cell membrane. Furthermore, lipid oxidation and osmotic stress responses were observed in F. graminearum treated with paeonol, resulting in a 47.23% rise in malondialdehyde (MDA) levels and a 515.43% increase in glycerol levels. Moreover, on the 7th day after exposure to paeonol treatment, the deoxynivalenol (DON) level was significantly reduced, measuring only one-fifth of that in the control group. Finally, paeonol was shown to inhibit F. graminearum on wheat grains and steamed bread slices. These results, for the first time, revealed the inhibitory mode of action of paeonol against F. graminearum as reflected by disruption of cell membrane integrity, induction of lipid oxidation and osmotic pressure, as well as DON biosynthesis. Furthermore, this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.

谷草镰刀菌是一种严重威胁农业生产和粮食安全的植物致病菌。丹皮酚作为一种植物源性天然成分，是一种很有前途的抗真菌药物。在0.3125 mg/mL浓度下，丹皮酚足以在3天内完全抑制禾粒镰刀菌菌丝的生长。傅里叶变换红外光谱（FT-IR）分析表明，丹皮酚对禾草酵母细胞壁外表面没有影响。而碘化丙啶染色，细胞外电导率和pH值测量表明丹皮酚破坏了细胞膜。此外，丹皮酚处理对禾谷酵母的脂质氧化和渗透胁迫有显著影响，导致丙二醛（MDA）水平升高47.23%，甘油水平升高515.43%。此外，丹皮酚处理后第7天，脱氧雪腐镰刀菌醇（DON）水平显著降低，仅为对照组的五分之一。最后，丹皮酚对小麦和馒头片上的禾粒镰刀菌有抑制作用。这些结果首次揭示了丹皮酚通过破坏细胞膜完整性、诱导脂质氧化和渗透压以及DON生物合成等方式抑制禾谷镰刀菌的作用机制。为丹皮酚在农业和食品工业中的潜在应用提供了科学依据。

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引用次数: 0

Enzymatic modification of raw corn starch using thermostable glucoamylase from Thermothelomyces thermophilus 利用嗜热热酵母菌的耐热性葡萄糖淀粉酶对生玉米淀粉进行酶修饰

Q2 Agricultural and Biological Sciences

Grain Oil Science and Technology

Pub Date : 2025-01-26 DOI: 10.1016/j.gaost.2025.01.003

Yubo Wang , Wenxi Liu , Yiming Wang , Wenqian Qiu , Shuaibing Zhang , Yangyong Lv , Huanchen Zhai , Shan Wei , Ping'an Ma , Yuansen Hu

Enzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored owing to their compatibility with higher reaction temperatures and lower required dosage. In this study, thermostable glucoamylase from Thermothelomyces thermophilus (TtGA) was heterologously expressed in Pichia pastoris, and its effects on the structure and physicochemical properties of raw corn starch were determined. The purified TtGA had a molecular weight of approximately 66 kDa, and its optimum reaction temperature and pH were 50 °C and 5.0, respectively. TtGA retained ＞ 60% of its activity following treatment at 60 °C for 2 h and remained stable within a pH range of 4.0–7.0 for 6 h. The enzymatic modification of raw corn starch with TtGA led to 3% hydrolysis at 50 °C for 24 h. In comparison with natural raw corn starch, TtGA-modified starch had a smaller particle size with an unchanged crystalline structure, increased relative crystallinity, and amylose content. Scanning electronic observation showed that larger pores were formed on the surface of starch particles, and Fourier-transform infrared spectroscopy indicated that TtGA increased the degree of order in the raw corn starch. TtGA modification caused enhanced viscosity of the raw corn starch and altered the rheological properties with decreases in storage and loss moduli, as well as shear viscosity. Moreover, TtGA treatment enhanced the thermal characteristics of the raw corn starch, and decreased gelatinization enthalpy. This study provides detailed evidence for TtGA modification of raw corn starch, which would be helpful for its practical utilization in starch modification.

酶修饰是改变天然淀粉结构和扩大其工业应用的重要途径。在淀粉改性过程中，热稳定性酶因其具有较高的反应温度和较低的用量而受到青睐。在毕赤酵母中异源表达嗜热热热菌（Thermothelomyces thermophilus, TtGA）的耐热性葡萄糖淀粉酶，并研究其对玉米原料淀粉结构和理化性质的影响。纯化后的TtGA分子量约为66 kDa，最佳反应温度为50℃，pH为5.0。TtGA在60℃下处理2小时后，其活性保持在60%左右，并在pH值为4.0-7.0的范围内保持稳定6小时。用TtGA对玉米淀粉进行酶促改性，在50℃下处理24小时，其水解率为3%。与天然玉米淀粉相比，TtGA改性的淀粉粒径更小，晶体结构不变，相对结晶度和直链淀粉含量增加。扫描电子观察表明，淀粉颗粒表面形成了较大的孔隙；傅里叶变换红外光谱分析表明，TtGA提高了玉米淀粉的有序度。TtGA改性提高了玉米淀粉的粘度，改变了玉米淀粉的流变性能，降低了玉米淀粉的储存模量和损失模量，降低了玉米淀粉的剪切粘度。此外，TtGA处理提高了生玉米淀粉的热特性，降低了糊化焓。本研究为TtGA改性玉米淀粉提供了详实的依据，有助于TtGA在淀粉改性中的实际应用。

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引用次数: 0