Studies on Physicochemical,Pasting Characteristics and Amylolytic Susceptibility of Starch from Sorghum (Sorghum bicolor L. Moench) Grains

Preparation, physicochemical properties, pasting behavior and amylolytic susceptibility of sorghum starch have been investigated. The yield of starch was about 60.25%, on whole grain basis. The starch exhibited double stage swelling and low solubility pattern in an aqueous system. Viscoamylographic studies on pasting behaviour of the starch revealed a peak viscosity of 800 B. U. at 8% (w/v) concentration; however, it decreased considerably during cooking (viz. holding period of 30 min at 93°C). The amylose content of the starch was 23.45%. The gelatinization temperature range was found to be 68.5–72.5–78.5°C. The results indicated that the native starch hydrolyzed to a limited extent by human salivary α-amylase and glucoamylase as compared to gelatinized starch. In addition, the mode of attack by amylolytic enzymes on the native starch granules viewed by SEM has been studied in detail.     

高粱淀粉-多酚复合物与高粱淀粉的理化性质比较分析

为探究高粱中内源性多酚对高粱淀粉理化性质的影响,分别对高粱淀粉-多酚复合物与高粱淀粉进行理化性质（溶解度、膨润力、凝沉性、冻融稳定性、黏度特性和热力学特性）研究。结果表明高粱淀粉-多酚复合物溶解度较高粱淀粉溶解度高0.37%～5.25%,而膨润力、析水率和凝沉性均低于高粱淀粉,分别下降0.14%～1.63%、1.18%和13%～27%;与高粱淀粉的糊化相比,高粱淀粉-多酚复合物峰值黏度、谷值黏度、最终黏度和回生值分别下降128 、73 、97 和24 cP,高粱淀粉-多酚复合物成糊温度较低。高粱淀粉-多酚复合物与高粱淀粉理化性质存在差异,说明高粱中内源性多酚对高粱淀粉的理化性质具有一定的影响。     

制备过程中淀粉浓度对莲子回生淀粉理化特性的影响

本文从热稳定性、膨胀度及溶解度、黏度、流变特性等方面研究制备过程中淀粉浓度对莲子回生淀粉(Retrograded starch,RS)理化特性的影响。热重分析(Thermogravimetric analysis,TGA)结果表明,5%及40%淀粉浓度下的回生淀粉含有较多易挥发物质,20%淀粉浓度下的回生淀粉含有较多相对热稳定组分。随着淀粉浓度增加,莲子回生淀粉膨胀度减小,溶解度增大,黏度递减,且样品膨胀度及溶解度随温度升高而增加。由静态流变结果可知,所有样品均表现出剪切稀化特性,且5%、10%及20%淀粉浓度下的回生淀粉的黏度高于30%、40%及50%淀粉浓度下的回生淀粉的黏度;由动态流变结果可知,当角频率小于10 rad·s-1时,所有样品的储存模量均不受角频率影响;当角频率大于10 rad·s-1时,5%、10%及20%淀粉浓度下的回生淀粉的储存模量随角频率增加而减小,而30%、40%及50%淀粉浓度下的回生淀粉的储存模量随角频率增加而增大;所有样品的损失模量均随角频率升高呈上升趋势。综上,莲子淀粉回生行为受到回生过程中淀粉浓度的影响,并在理化性质上呈现差异。     

葡萄籽原花青素对不同淀粉理化性质影响的研究

以绿豆淀粉、小麦淀粉和土豆淀粉为原料,研究了葡萄籽原花青素的添加(1%、2%、3%、4%),对不同淀粉理化性质(溶解度、膨胀度、耐酶解淀粉含量、硬度和冻融稳定性)的影响。结果表明:葡萄籽原花青素的添加使三种淀粉的膨胀度均有所升高,硬度显著降低,耐酶解淀粉的含量明显增多。在添加量3%时,土豆淀粉的冻融稳定性显著提高。此外,原花青素的添加使绿豆淀粉的溶解度提高,土豆淀粉的溶解度降低,但对小麦淀粉的溶解度影响不显著。     

Pasting,Thermal, Hydration,and Functional Properties of Annealed and Heat-Moisture Treated Starch of Sword Bean (Canavalia gladiata)

The effects of annealing (ANN) and heat-moisture treatments (HMT) on the physicochemical and functional properties of Sword bean starches were investigated. The pasting properties differ significantly among the starches, with peak viscosity ranging from 399.17 RVU to 438.33 RVU; however, all the starches exhibited ‘Type C’ class with restricted swelling. The HMT starches had the highest gelatinization temperature, while change in enthalpy of gelatinization, ΔH_gel of the native starch, was higher (13.82 J/g) than that of the modified starches (1.39–6.74 J/g). The solubility and swelling power of all the starches increased as the temperature increased. The oil and water absorption capacity of the starches ranges between 3.24–3.91 g/g and 2.42–3.35 g/g, respectively. HMT (at 25 and 30% moisture level) changes the X-ray diffraction pattern of the starch from Type ‘B’ to Type ‘C’. The Scanning electron micrograph results revealed the starch granules with smooth ellipsoids and indentation in their centre, hydrothermal modification showed little effect on the morphology and size of the granules. Hydrothermal modification improved the physicochemical and functional properties of the starch without destroying the granule of the starch.     

Physicochemical Characterization of Selected Sweet Potatocultivars and Their Starches

The uses of sweet potato tubers rely on the physicochemical and functional properties of its starch. The different properties studied from 14 lines include cooking quality, extractable starch, dry matter, starch, sugar, carotenoids, and anthocyanin. The properties of extracted starch like swelling volume, solubility, amylose content, clarity of paste, rheological properties were examined. The organic matter content of different lines almost remained the same. Starch content of the tubers was greater than 20% and the sugar content ranged from 1–3%. The extractable starch was in the range of 16–21%. The anthocyanin content was high for ST- 13, while ST- 14 was rich in carotene. The swelling volume was comparatively low and the solubility ranged from 8.81–13.65%. Most of the starches examined in this present study displayed excellent viscosity properties with peak viscosity greater than 3000 cP. This study revealed that many lines have excellent potential for use as nutritive and calorific food and as industrial raw material.     

水分含量对双螺杆挤压处理山药淀粉理化性质的影响

使用同向双螺杆挤出机研究了水分含量对山药淀粉理化和流变性质的影响.结果 表明:挤压后山药淀粉颗粒受到破坏,出现不规则碎片,其结晶度降低,且随着水分含量的增加而增加.挤压后淀粉的溶解度升高,膨胀度下降,随着水分含量升高,溶解度减小,膨胀度增加.流变学结果表现为弱凝胶性质,山药淀粉的储能模量(G')和损耗模量(G")随水分...     

Physicochemical, crystallinity, pasting and morphological properties of bean starch oxidised by different concentrations of sodium hypochlorite

The effect of bean starch oxidation at different active chlorine concentrations (0.5%, 1.0% and 1.5%) on the physicochemical, crystallinity, pasting and morphological properties of starch was investigated. The carbonyl content, carboxyl content, starch colour, swelling power, solubility, gel hardness, X-ray crystallinity, pasting properties, gelatinisation characteristics and morphology of the starches were evaluated. The bean starch oxidised with 0.5% active chlorine had the characteristic of a slightly crosslinked starch. As compared to the native and 0.5% active chlorine-oxidised starches, active chlorine at 1.0% and 1.5% increased the carbonyl content, carboxyl content and solubility of the starches. Moreover, these concentrations of active chlorine decreased the swelling power, gel hardness, relative crystallinity, breakdown, peak viscosity and setback, as compared to the native and 0.5% active chlorine-oxidised starches. The starch granules oxidised with 1.5% active chlorine had imperfections in their structure, and its surface appears to be rougher than the other granules.     

压热法结合反复冻融制备小麦抗性淀粉及其理化性质研究

以小麦淀粉为原料,利用压热法制备抗性淀粉,再经过反复冻融,以期提高产品的抗性淀粉含量。对产品的颗粒形貌、碘吸收曲线、持水力、膨胀度、溶解度等理化性质进行了测定。结果表明,反复冻融次数为6次时得到的小麦抗性淀粉含量最高,为18.31%,经过反复冻融处理的小麦抗性淀粉,颗粒呈不规则形,且在碘吸收曲线中稍微偏向直链淀粉吸收峰,表明其可能含有较多的直链淀粉。与小麦原淀粉相比,经反复冻融处理的小麦抗性淀粉的持水力与膨胀度显著增加,而溶解度显著降低。     

超高压处理对槟榔芋淀粉理化性质的影响

以槟榔芋淀粉为原料,采用超高压技术对淀粉进行改性处理,研究不同压力处理对其理化性质的影响.结果表明:随着压力的增大,槟榔芋淀粉的溶解度、膨胀度呈先减小后增大的趋势,但是均显著低于原淀粉;超高压处理可以显著增大槟榔芋淀粉的透光率;经200 MPa压力处理后,其冻融稳定性有明显改善.经300 MPa压力处理后,槟榔芋淀粉凝胶的硬度、咀嚼性和胶黏性都显著增加,但弹性和凝聚性变化不显著.RVA测定结果表明:淀粉糊的峰值黏度随处理压力的增大而显著增大;改性后槟榔芋淀粉的崩解值略高于原淀粉,而回生值变化不显著;200 MPa压力处理可降低槟榔芋淀粉的糊化温度.研究表明,一定程度的高压处理可以达到改善槟榔芋淀粉理化性质的目的.     

芡实粉和芡实淀粉理化性质和消化性研究

以芡实为原料制取芡实粉和芡实淀粉样品,研究了其糊化性、溶胀度、可溶指数、质构性和消化性等性质.结果表明,芡实淀粉样品的黏度明显高于芡实粉样品,芡实粉的峰值黏度与芡实淀粉相比降低了57.75％;随温度升高,芡实粉和芡实淀粉的溶胀度和可溶指数呈现递增趋势,但在较高温度下,芡实粉样品的溶胀度和可溶指数明显高于芡实淀粉样品;与芡实淀粉样品相比,芡实粉的凝胶的硬度减少了91.86％;芡实淀粉样品的快速消化淀粉含量明显高于芡实粉样品,但慢速消化淀粉的含量要低于芡实粉样品,抗性淀粉的含量高于芡实淀粉样品.     

Isolation and Physicochemical Properties of Starch from Winged Bean (Psophocarpus tetragonolobus)

Preparation and physicochemical properties of winged bean starch have been studied. Gelatinization temperature range was 60–70°C and it exhibited single stage swelling and low solubility. The extensive solubility in dimethylsulfoxide may be due to heterogeneous bonding forces within the granule. The amylolytic susceptibility of native and gelatinized starch with human salivary α-amylase and glucoamylase was studied. The starch was found to be non-ionic. The amylose content was 38.5%.     

Development of oxidised and heat-moisture treated potato starch film

This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.     

不同产地桄榔淀粉结构特性与理化性质研究

目的 本文旨在研究产地（广西宁明县、广西龙州县及海南省兴隆县）因素对桄榔淀粉的结构特性和理化性质方面的影响。方法 分别提取广西宁明县桄榔和海南省兴隆县桄榔中的淀粉,并结合市场购买的桄榔淀粉（产地为广西龙州县）进行对比研究,分别对淀粉分子链结构、结晶结构溶胀力、溶解度和冻融稳定性等进行对比研究。结果 3个不同产地的桄榔淀粉的直链淀粉含量存在显著差异（P＜0.05）,其中海南兴隆桄榔淀粉的直链淀粉含量最高(50.49 %)。3个不同产地的桄榔淀粉的形态大多呈现椭球形, 且广西宁明桄榔淀粉平均粒径最大。X射线衍射和红外谱图表明3个不同产地的桄榔淀粉分子的有序程度由高到低依次为：广西龙州桄榔淀粉(22.65%)＞广西宁明桄榔淀粉(19.02%)＞海南兴隆桄榔淀粉(18.72%)。随着温度的增加,3个不同产地的桄榔淀粉的溶解度与膨胀力均增加,其中海南兴隆桄榔淀粉的溶解度最大,广西宁明桄榔淀粉的溶胀力最大。而广西龙州桄榔淀粉的冻融稳定性最好。结论 3个不同产地的桄榔淀粉的结构特性与理化性质存在差异,可为其在工业应用上提供理论基础。     

“宜糖”米淀粉性质对粉丝品质的影响

为了探讨"宜糖"米粉丝和绿豆粉丝品质差异的原因,对2种淀粉的理化性质和热力学特性进行了比较。研究表明2,种淀粉在理化性质方面的差异为:"宜糖"米淀粉的持水性是绿豆淀粉的1.6倍,透光率是绿豆淀粉的40%,溶解度显著高于绿豆淀粉。2种淀粉在热力学方面的差异为:"宜糖"米淀粉的凝胶强度是绿豆淀粉的45%,热焓值是绿豆淀粉的60%,冷藏缩水率显著低于绿豆淀粉。"宜糖"米粉丝比绿豆粉丝品质差的原因可能与"宜糖"米淀粉具有较高的持水性和溶解度,较低的透光率、凝胶强度、冷藏缩水率和热焓值有关。     

不同物理方法处理对碎米中淀粉特性的影响

采用挤压、微波、超声波三种物理方法对水分含量18%的碎米淀粉进行处理,研究分析碎米淀粉经物理方法处理前后的理化性质和结构变化。结果表明,碎米淀粉经微波和超声处理后酶解力增加,糊化黏度下降,而溶解度、膨胀力、糊化温度和直链淀粉含量变化不显著;两种淀粉颗粒表面棱角减少,淀粉颗粒晶型基本没有发生变化,淀粉结晶区降低。挤压后的碎米淀粉变化较大,颗粒形状为片状,凝沉性强,1.0 h后体积仅为3 mL,糊化温度明显降低至55.0 ℃,直链淀粉含量增长为30.75%,溶解度强,为0.59%,酶解力达到45%,X-射线主要衍射峰的强度降低。     

茶多酚对馒头品质的影响及机理初探

探究茶多酚对馒头品质的影响并初步分析其分子作用机理。系统观察了茶多酚对馒头比容、质构、硬化速度及α-淀粉含量的影响;测定了茶多酚对淀粉的碘结合能力、溶解度、膨胀势以及热特性的影响;采用分子动力学模拟,探究了茶多酚与淀粉分子的相互作用。结果表明,茶多酚能够显著影响馒头的比容和质构,将硬化速度由195 g/h降低至138 g/h,并提高其α-淀粉含量;茶多酚的添加可降低淀粉的碘结合能力,提高溶解度（8.3%~38.1%）和膨胀势（11.4%~13.8%）,降低糊化峰值温度（62.21~53.57 ℃）以促进淀粉的糊化,并延缓淀粉的老化;茶多酚主要通过氢键（最高占比氢键4GA_12@O2:EGCG_1@H18;占比5.6%）与淀粉发生分子相互作用,进而改变淀粉分子的空间构型,影响其理化特性。研究结果表明,茶多酚可以改变淀粉的理化特性和品质特性,具有作为新型淀粉改良剂的潜在价值。     

长山山药淀粉的制备及性能

以长山山药为原料,采用碱法工艺提取山药中的淀粉。对山药淀粉的颗粒特性、理化特性、糊化动力学、结晶类型等进行研究和分析。扫描电子显微镜观察发现长山山药淀粉的颗粒大都呈圆形或椭圆形,表面光滑;粒径分析结果显示山药淀粉颗粒的粒径分布主要呈单峰曲线变化,峰值粒径为48.57μm、中位径为22.72μm;偏光显微镜观察发现山药淀粉颗粒有明显的偏光十字;山药淀粉溶液在95℃时溶解力为16.78%,膨润力为33.55%;淀粉糊化之后的透明度为23.2%;淀粉糊凝沉稳定性为6 h;淀粉糊析水率为48.20%;差示扫描量热仪测定结果显示淀粉糊化起始温度为72.50℃,终止温度为85.40℃;糊化动力学结果表明山药淀粉糊化属于一级反应;快速黏度分析仪测出山药淀粉的峰值黏度为6 220 cP,最低黏度为3 902 cP,最终黏度为5 702 cP,衰减值为2 318 cP,回生值为1 800 cP;X射线衍射结果表明山药淀粉的结晶类型为C型。     

非晶颗粒态玉米淀粉理化性质及消化性能的研究

非晶颗粒态淀粉是一种特殊的淀粉物态形式,具有颗粒性,但不具有结晶性。为了实现对原淀粉颗粒的改性,本文以玉米淀粉为原料,采用乙醇溶液处理法制备非晶颗粒态淀粉。在此基础上,研究了这种非晶化处理方法对玉米淀粉的颗粒形貌、结晶性质、溶解度与膨胀力及体外消化性能的影响。结果表明,原淀粉经非晶化处理后颗粒性仍保持完整,但颗粒表面有较大爆裂孔生成,并出现明显褶皱;非晶颗粒态玉米淀粉呈现V-型衍射结构,其结晶性基本消失,颗粒由多晶颗粒态结构转变为非晶颗粒态结构;与玉米原淀粉相比,其溶解度和膨胀度在相同的测定温度下均明显增加。原淀粉经乙醇溶液处理后,其快消化淀粉含量由92.83%下降到81.64%。而慢消化淀粉和抗性淀粉总含量由7.17%上升到18.36%。因此,采用乙醇溶液处理法对淀粉颗粒进行改性将有助于开发低热量和慢血糖应答的产品。     

挤压膨化对山药全粉理化性质、加工特性和淀粉体外消化性的影响

以山药全粉为原料,分析比较了其挤压膨化前后理化性质、加工特性和淀粉体外消化特性的变化.结果 表明,山药全粉经挤压膨化后,总淀粉、总脂肪含量分别从(67.80±0.01)％、(14.5±0.06)％下降到(65.47±0.01)％和(8.23±0.02)％,多酚和多糖含量分别增加了4.20％和38.38％,而可溶性蛋白、...