食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 41 - 51

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038824

研究报告

枇杷核淀粉的结构及理化性能研究

  • 毛启慧 ,
  • 吴雨晨 ,
  • 罗庆龄 ,
  • 刘滢 ,
  • 陈嘉 ,
  • 雷琳 ,
  • 赵国华 ,
  • 叶发银
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者:硕士研究生(叶发银教授为通信作者,E-mail:fye@swu.edu.cn)

收稿日期: 2024-02-03

  修回日期: 2024-03-14

  网络出版日期: 2025-02-14

基金资助

国家自然科学基金项目(32272239);重庆市技术创新与应用发展专项重点项目(CSTB2022TIAD-KPX0091)

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Structural and physicochemical properties of starches from kernels of loquat fruits

  • MAO Qihui ,
  • WU Yuchen ,
  • LUO Qingling ,
  • LIU Ying ,
  • CHEN Jia ,
  • LEI Lin ,
  • ZHAO Guohua ,
  • YE Fayin
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-02-03

  Revised date: 2024-03-14

  Online published: 2025-02-14

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摘要

该文以2个枇杷主栽品种(大红袍、大五星)为原料,提取枇杷核淀粉,并对其结构及理化性能进行研究。结果表明,枇杷核淀粉的提取得率分别为23.97%、24.64%(鲜重),淀粉颗粒呈现一定的粒度分布(D50=10.70 μm、12.00 μm;Span=0.93、1.31)和外形多样性,大颗粒呈球形或半球形,表面光滑,较小颗粒呈椭球形或多角形。枇杷核淀粉的分支度为2.82%、2.83%,直链淀粉的hAm,i=0.54、0.55,βAm,i=5.40×10-4、5.45×10-4,hAm,ii=0.58、0.60,βAm,ii=18.05×10-4、18.85×10-4,直链淀粉含量为17.62%、18.83%,链长分布无显著性差异。枇杷核淀粉晶型为CA型,相对结晶度分别为26.98%、28.40%,片层结构厚度为9.236 nm,属于表面分形。2种淀粉的持油性、糊化焓和凝胶弹性等理化参数无显著性差异;但相比于大五星,大红袍淀粉的溶解性、膨胀性、凝胶内聚性、回复性等更高,峰值糊化温度、峰值黏度、凝胶硬度和胶黏性则更低。此外,天然枇杷核淀粉的抗性淀粉含量>94%。该研究可为枇杷核淀粉在淀粉凝胶食品及抗消化食品配料等方面的潜在应用提供参考。

关键词： 淀粉; 枇杷核; 分子结构; 理化性质; 体外消化

本文引用格式

毛启慧 , 吴雨晨 , 罗庆龄 , 刘滢 , 陈嘉 , 雷琳 , 赵国华 , 叶发银 . 枇杷核淀粉的结构及理化性能研究[J]. 食品与发酵工业, 2025 , 51(2) : 41 -51 . DOI: 10.13995/j.cnki.11-1802/ts.038824

Abstract

Loquat is widely cultivated in subtropical regions.Current research mainly focuses on the medicinal and edible development of the leaves and fruits.However, as a processing waste, little research has been conducted on the loquat kernel and its main component starch.In this scenario, the loquat kernel starches from two main loquat varieties (Dahongpao and Dawuxing) were extracted to analyze the structure and physicochemical properties.Results showed that the extraction yields of loquat kernel starch were 23.97% and 24.64% (expressed based on fresh weight), respectively.The starch granules showed a certain particle size distribution (D50=10.70 μm, 12.00 μm;Span=0.93, 1.31) and morphology diversity, with the large granules being spherical or hemispherical with a smooth surface, and the smaller granules being ellipsoidal or polygonal.The degrees of branching (DB) of loquat kernel starch were 2.82% and 2.83%.Furthermore, the amylose of loquat kernel starch had hAm,i=0.54, 0.55, βAm,i=5.40×10-4, 5.45×10-4, hAm,ii=0.58, 0.60, and βAm,ii=18.05×10-4, 18.85×10-4.The kernel starches from two varieties of loquat had amylose content of 17.62% and 18.83%, with no significant difference in chain length distribution.The loquat kernel starch crystal type was CA type, with relative crystallinity of 26.98% and 28.40%.The thickness of semi-crystalline lamellas (dBragg) was 9.236 nm, which was a surface fractal (Ds).The physicochemical parameters such as oil binding capacity, gelatinization enthalpy (ΔHg) and the springiness of gels were not significantly different between the two starches.However, in comparison to Dawuxing, the starch from Dahongpao had higher solubility, swelling power, and greater gumminess and resilience of gels, while the peak pasting temperature (Tp), peak viscosity, hardness and adhesiveness of gels were lower.In addition, the resistant starch content of natural loquat kernel starch granules was above 94%.This study may provide experimental references for the potential applications of loquat kernel starch in starch gel foods and anti-digestive biologically active food ingredients.

Key words： starch; loquat kernel; molecular structure; physicochemical properties; in vitro digestibility

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