摘要
从晶体结构、分子结构以及分子量等方面研究单糖(葡萄糖和果糖)对莲子淀粉回生特性的影响。X-射线衍射、核磁共振与红外光谱研究结果表明,葡萄糖和果糖能够抑制莲子淀粉重结晶,复合体系中结晶度、双螺旋结构和短程有序结构减少、无定型区占比增加,说明葡萄糖和果糖抑制淀粉回生。葡萄糖抑制淀粉回生的作用更为显著,可能与葡萄糖—水分子间相互作用增强有关。凝胶渗透色谱分析结果显示,与单一莲子淀粉相比,葡萄糖与莲子淀粉复合体系的分子量M_n和M_w显著增加,而果糖体系的M_n和M_w明显降低;提示葡萄糖促进淀粉分子量的增加是其影响体系回生的关键因素。
Effects of monosaccharide(glucose and fructose)on the retrogradation of lotus seed starch were studied from the aspects of crystal structure,molecular structure and molecular weight.The results of X-ray diffraction,nuclear magnetic resonance and infrared spectrum showed that glucose and fructose could inhibit the recrystallization of lotus seed starch.The crystallinity,double helix structure and short-range ordered structure decreased,and the proportion of amorphous area increased in the composite system,indicating that glucose and fructose might inhibit the retrogradation of starch.The inhibition of glucose on starch retrogradation was more significant than fructose,which might be related to the enhancement of glucose-water interaction.Gel permeation chromatography analysis showed that the molecular weight M n and M w of glucose and lotus seed starch composite system increased significantly when compared with lotus seed starch alone,while the M n and M w of fructose system decreased significantly.
作者
陈悦宇
欧雨嘉
曾红亮
张怡
郑宝东
CHEN Yue-yu;OU Yu-jia;ZENG Hong-liang;ZHANG Yi;ZHENG Bao-dong(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fuzhou,Fujian 350002,China)
出处
《食品与机械》
北大核心
2020年第3期7-13,共7页
Food and Machinery
基金
国家自然科学基金青年科学基金项目(编号:31701552)
福建省高校领军人才资助计划项目(编号:660160190)
福建省高等学校新世纪优秀人才支持计划资助(编号:KLA18058A)
福建省自然科学基金杰出青年项目(编号:2019J06012)。
关键词
莲子淀粉
葡萄糖
果糖
结构
回生
lotus seed starch
glucose
fructose
structure
retrogradation
