不同类型红小豆淀粉的微观结构、热力学和流变性能

IF 4.6 3区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Quality Assurance and Safety of Crops & Foods Pub Date : 2020-06-07 DOI:10.15586/qas.v12i2.720
J. Zhang, A. Zhai
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引用次数: 4

摘要

从大红袍(DHP)、包青红(BQH)和甄竹红(ZZH) 3个红小豆品种中分离得到淀粉,并对其形态、结构和理化性质进行了研究。理化性能和功能性能数据的统计分析显示,3种淀粉类型间差异显著(P < 0.05)。DHP品种淀粉直链淀粉含量低,颗粒形态光滑圆润,有明显的极化杂交。3种小豆的平均粒径在35.58 ~ 43.29 μm之间,DHP的平均粒径最小,为35.58 μm。x射线衍射图表明,淀粉均为A型,在15.0°、17.03°和23.3°处反射(2θ)。三种淀粉的傅里叶变换红外光谱波段显示了它们的碳水化合物性质,DHP淀粉的傅里叶光谱吸收波段强度弱于其他品种。三种淀粉的相对结晶度在22.7 ~ 29.4%之间,DHP的结晶度最高,为29.4%。此外,与其他两个小豆品种相比,DHP品种的淀粉表现出较高的糊化,峰值粘度和焓。三种淀粉的剪切粘度随剪切速率的增大而减小;剪切速率为10 s时,dhp淀粉的剪切粘度显著降低。模量(G′)和损失模量(G′)均随动态频率的增加而增加,且dhp衍生淀粉的G′和G′值最低。综上所述,本研究为促进红小豆分离淀粉在食品工业中的应用提供了数据依据。
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Microstructure, thermodynamics and rheological properties of different types of red adzuki bean starch
Starches were isolated from three cultivars of red adzuki beans, including Da Hongpao (DHP), Bao Qinghong (BQH) and Zhen Zhuhong (ZZH), and their morphological, structural and physicochemical properties were studied. Statistical analysis of the physicochemical and functional properties data revealed a significant (P < 0.05) difference among the three starch types. Starch of DHP cultivar showed low amylose content, smooth and round particle morphology, with obvious polarised crosses. The average particle size of the three adzuki bean types was in the range of 35.58–43.29 μm, with that of DHP being the smallest, 35.58 μm. The X-ray diffraction patterns showed that all the starches were type A with reflections (2θ) at 15.0°, 17.03° and 23.3°. The bands of Fourier transforms infrared spectra of the three starches revealed their carbohydrate properties, and the intensity of the Fourier spectral absorption band of starch from DHP was weaker than that of the other cultivars. Further, the relative crystallinity of the three starches ranged from 22.7 to 29.4%, and DHP showed the highest crystallinity of 29.4%. Additionally, starch of the DHP cultivar revealed high gelatinisation, peak viscosity and enthalpy as compared to those from the other two adzuki bean cultivars. The shear viscosity of the three starch types decreased with increasing shear rate; when the shear rate was 10 s, the shear viscosity of the DHP-derived starch significantly decreased. Moreover, both the modulus (G’) and the loss modulus (G’’) increased with increasing dynamic frequency, and the DHP-derived starch showed the lowest G’ and G’’ values. In summary, this work provides data that may help in promoting the application of starches isolated from red adzuki bean in the food industry.
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来源期刊
CiteScore
4.60
自引率
7.50%
发文量
61
审稿时长
1 months
期刊介绍: ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.
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