结晶温度对从高氨糖玉米粉中形成的球体的结构和消化能力的影响
Jialiang Shi1, Yimin Mao2, Yong-Cheng Shi1
1Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
Carbohydrate polymers
|July 24, 2024
概括
结晶温度显著影响高粉玉米粉球体. 较高的温度产生更短的链条和更不耐用的粉,而较低的温度产生更耐用的粉结构.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物科学 生物聚合物科学
- 碳水化合物化学 碳水化合物化学
背景情况:
- 高氨糖玉米粉由于其高线性氨酸含量而具有独特的特性.
- 脱枝粉增加了分子线性,促进了像球状岩石这样的有序结构.
- 了解粉结构与特性关系对于新型食品和材料应用至关重要.
研究的目的:
- 为了研究结晶温度对高氨糖玉米粉球体的影响.
- 描述形成的球状物体的形态,结构,结晶性和消化能力.
- 为了确定分子链长度和双折对抗性粉形成的影响.
主要方法:
- 高氨糖玉米粉 (69.3%的氨糖) 的分枝剥离.
- 在180°C的温度下进行热处理,然后在25°C至150°C之间进行结晶.
- 使用包括共聚焦激光扫描显微镜在内的技术,分析球状石的产量,形态,双折度,结晶性和酶消化性.
主要成果:
- 在150°C时形成负双折的球状岩石显示出分子降解和较低的结晶性.
- 在25°C和120°C之间形成的球状石表现出强烈的正双折射,与长链粉素相关.
- 所有球体都表现出B型晶体结构;正双断层球体具有高耐性粉含量 (89-94%).
结论:
- 结晶温度极大地控制了高粉玉米粉球体的结构和特性.
- 阳性双折是高度耐性粉结构的迹象,可能是由于酶可访问性有限.
- 优化结晶条件为工程粉提供了一条途径,提高了耐性粉含量.
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