摘要
为探究生姜淀粉的性质,从四川竹根姜和莱芜大姜中提取淀粉,对其颗粒特征、结构组成、理化性质进行研究。结果表明:两种生姜淀粉颗粒呈圆盘状、椭球状或多角型等多种形态,四川竹根姜淀粉的平均粒径16.83μm,莱芜大姜淀粉的平均粒径13.63μm。X射线衍射图谱显示前者为C_(A)型淀粉,后者为A型淀粉。FT-IR图谱分析结果表明,前者淀粉分子间近程有序程度更高,四川竹根姜淀粉的重均分子质量(Mw)、分子质量分布系数(Mw/Mn)、直链淀粉含量以及支链淀粉平均链长皆大于莱芜大姜淀粉。生姜淀粉具有较低溶解性及良好的耐热和抗剪切性,成糊后容易回生;淀粉糊呈现一定刚性,且随着老化时间延长刚性增强。两种淀粉凝胶的析水率相当,四川竹根姜淀粉凝胶的质地更好。生淀粉颗粒较难被淀粉酶水解,糊化后仍以慢消化淀粉和抗消化淀粉为主。本研究结果可为生姜淀粉用于凝胶食品及抗消化淀粉配料的开发利用提供理论依据。
This study aimed to compare the characteristics of starches extracted from two ginger cultivars viz.,Sichuan Zhugenjiang and Laiwu Dajiang,in terms of granular characteristics,and structural,compositional,and physicochemical properties.The isolated starch granules showed morphological heterogeneity including discotic,elliptical and polygonal shapes.The mean size of Sichuan Zhugenjiang starch was 16.83μm,and that of Laiwu Dajiang starch was 13.63μm.The former exhibited a C_(A) type diffraction pattern while the latter showed an A type crystalline as depicted by X-ray powder diffraction.The former had a higher degree of the short-ordered structure of starch molecules as revealed by FT-IR spectrometry.The former also had greater weight-average molecular weight(Mw),polydispersity(Mw/Mn),and amylose content as well as chain length of amylopectin than the latter.Ginger starches had relatively low solubility and pretty good resistance to heat and shearing.The retrogradation occurred easily in ginger starch pastes upon cooling.The starch pastes showed certain rigidity,and the rigidity increased with the aging time.The syneresis of the two starch gels was in similar tendency.However,the starch gels of Sichuan Zhugenjiang showed better texture properties.Raw starch granules were resistant to hydrolysis by amylase.After gelatinization,they mainly composed of slowly digestible and resistant starch components.This research provided the fundamental knowledge required for the utilization of ginger starch as ingredients to formulate gel food and resistant starch.
作者
袁甜甜
李奕霏
叶发银
刘栗君
陈婷
赵国华
Yuan Tiantian;Li Yifei;Ye Fayin;Liu Lijun;Chen Ting;Zhao Guohua(College of Food Science,Southwest University,Beibei 400715,Chongqing;Joint Key Laboratory of Sichuan and Chongqing for Regional Foods,Beibei 400715,Chongqing)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第6期35-45,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(31871837)
国家自然科学基金青年科学基金项目(31601401)
2019年重庆市留学人员回国创业创新支持计划项目(cx2019071)。
关键词
淀粉
生姜淀粉
分子结构
支链淀粉
功能性质
starch
ginger starch
molecular structure
amylopectin
functional properties
