食品与发酵工业 >

2025 , Vol. 51 >Issue 3: 207 - 214

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038672

研究报告

萌发对薏米淀粉结构和功能特性的影响

  • 高丹 ,
  • 敖志超 ,
  • 李丰羽 ,
  • 杨海明 ,
  • 潘家艳 ,
  • 赵锋 ,
  • 廖海民 ,
  • 满建民
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  • 1(贵州大学 生命科学学院, 农业生物工程研究院, 山地植物资源保护与保护种质创新教育部重点实验室, 山地生态与农业生物工程协同创新中心, 贵州 贵阳, 550025)
    2(贵州培力农本方中药有限公司, 贵州 黔东南苗族侗族自治州, 551500)
第一作者:硕士研究生(满建民副教授为通信作者,E-mail:jmmen@gzu.edu.cn)

收稿日期: 2024-01-23

  修回日期: 2024-03-15

  网络出版日期: 2025-02-21

基金资助

贵州省省级科技计划项目(黔科合基础-ZK[2022]一般090);黔东南州科技计划项目(黔东南科合支撑(2023)11号)

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Effect of germination on structure and functional properties of adlay starch

  • GAO Dan ,
  • AO Zhichao ,
  • LI Fengyu ,
  • YANG Haiming ,
  • PAN Jiayan ,
  • ZHAO Feng ,
  • LIAO Haimin ,
  • MAN Jianmin
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  • 1(Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences, Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China)
    2(Guizhou Peili Nongbenfang Traditional Chinese Medicine Co.Ltd., Qiandongnan Miao and Dong Autonomous Prefecture 551500, China)

Received date: 2024-01-23

  Revised date: 2024-03-15

  Online published: 2025-02-21

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摘要

萌发是一种天然、高效的淀粉改性方法。该文探究了薏米萌发过程中淀粉的性质变化规律,通过不同萌发时间处理薏米,提取萌发薏米淀粉后,分析淀粉结构和功能特性。结果表明,萌发后薏米淀粉表面出现明显孔洞,淀粉粒径减小,膨胀势、溶解度增加,支链淀粉A链比例降低,直链淀粉含量先增大后减小。萌发薏米淀粉均为A-型晶体。萌发后薏米淀粉的吸水性、吸油性、快消化淀粉以及淀粉凝胶的黏性增加,而糊化焓、慢消化淀粉含量、抗性淀粉含量、淀粉凝胶的硬度、内聚性以及胶着性降低。该研究表明萌发可以调控薏米淀粉的性质,改善薏米淀粉制品的品质。

关键词： 薏米; 淀粉; 萌发; 糊化特性; 体外消化特性

本文引用格式

高丹 , 敖志超 , 李丰羽 , 杨海明 , 潘家艳 , 赵锋 , 廖海民 , 满建民 . 萌发对薏米淀粉结构和功能特性的影响[J]. 食品与发酵工业, 2025 , 51(3) : 207 -214 . DOI: 10.13995/j.cnki.11-1802/ts.038672

Abstract

Germination is a natural and efficient method of starch modification.This study aimed to investigate the changes in adlay starch during the germination process.The structural and functional properties of the starch of the adlay were analyzed after the starch was extracted from the adlay at different time of germination.The findings revealed the emergence of noticeable holes and pores on the surface of adlay starch after germination, accompanied by a decrease in starch particle size.Moreover, solubility and swelling power of adlay starch were found to decrease.Amylose content first increased and then decreased and the ratio of A chain decreased.All adlay starch displayed A-type crystallinity.Furthermore, the water absorption, oil absorption, rapid digestion starch, and adhesiveness of adlay starch increased after germination, while enthalpy of gelati-nization, slow digestion starch, and resistant starch decreased and the hardness, cohesiveness, and gumminess of the starch gel decreased.This study highlights the ability of germination to regulate the edible quality of adlay and enhance the characteristics of adlay starch products.

Key words： adlay; starch; germination; pasting properties; in vitro digestion properties

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