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食品与发酵工业  2020, Vol. 46 Issue (4): 34-38    DOI: 10.13995/j.cnki.11-1802/ts.022344
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
直链淀粉晶种对淀粉回生的影响机制
朱碧骅1,2, 麻荣荣1,2, 田耀旗1,2*
1(江南大学 食品科学与技术国家重点实验室,江苏 无锡,214122);
2(江南大学 食品学院,江苏 无锡,214122)
Effect mechanism of amylose crystal seeds on starch retrogradation
ZHU Bihua1,2, MA Rongrong1,2, TIAN Yaoqi1,2*
1(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China);
2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
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摘要 由于淀粉回生影响因素复杂和研究手段局限,基于直链淀粉主导的短期回生阶段和支链淀粉主导的长期回生阶段关联性的回生共性机制未得到系统阐述。基于此,该研究制备短期回生的直链淀粉晶种,采用FTIR、13C CP/MAS NMR等手段,研究其诱导大米淀粉的长期回生过程与规律,揭示短期回生与长期回生关联性。结果表明,所制备的直链淀粉晶种粒度分布在200 ~450 nm,添加晶种导致淀粉短程有序度由0.670最高提高至0.887,双螺旋含量由14.86%最高提高到了22.80%。回生淀粉的短程有序度、双螺旋含量显著提高,表明所制备直链淀粉晶种显著促进淀粉长期回生过程,这种晶体协同增长效应,丰富了淀粉回生共性机制。
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朱碧骅
麻荣荣
田耀旗
关键词:  大米淀粉  直链淀粉晶种  短期回生  长期回生    
Abstract: Due to the complexity of factors affecting starch retrogradation and the limitations of research methods, the mechanism of retrogradation symbiosis based on the short-term retrogradation stage dominated by amylose and the long-term retrogradation stage dominated by amylopectin has not been systematically elaborated. Based on this, short-term retrograded amylose crystal seeds were prepared in this study; FTIR and 13C CP/MAS NMR were used to study the process and regularity of long-term retrogradation induced by them, and the correlation between short-term and long-term retrogradation was revealed. The results showed that the granularity of amylose crystal seeds ranged from 200 to 450 nm. After the addition of amylose crystal seeds, the short-range orderliness of retrograded starch increased from 0.670 to a maximum of 0.887, and double-helix content increased from 14.86% to a maximum of 22.80%, respectively. The significant increase in short-range orderliness and double-helix content of retrograded starch indicated that the prepared amylose crystal seeds promoted the long-term retrogradation process prominently. The synergistic growth effect of crystals enriches the common mechanism of starch retrogradation.
Key words:  rice starch    amylose crystal seeds    short-term retrogradation    long-term retrogradation
收稿日期:  2019-09-24                出版日期:  2020-02-25      发布日期:  2020-04-07      期的出版日期:  2020-02-25
基金资助: 国家自然科学基金项目(No. 31972027)
作者简介:  硕士研究生(田耀旗教授为通讯作者,E-mail:yqtian@jiangnan.edu.cn)
引用本文:    
朱碧骅,麻荣荣,田耀旗. 直链淀粉晶种对淀粉回生的影响机制[J]. 食品与发酵工业, 2020, 46(4): 34-38.
ZHU Bihua,MA Rongrong,TIAN Yaoqi. Effect mechanism of amylose crystal seeds on starch retrogradation[J]. Food and Fermentation Industries, 2020, 46(4): 34-38.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022344  或          http://sf1970.cnif.cn/CN/Y2020/V46/I4/34
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