| 6种不同种类直支链淀粉相互混合对其回生的影响 |
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| 引用本文： | 王丹丽,姚 岚,连喜军,郭俊杰,康海岐. 6种不同种类直支链淀粉相互混合对其回生的影响[J]. 食品安全质量检测学报, 2019, 10(20): 6771-6779 |
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| 作者姓名： | 王丹丽 姚 岚 连喜军 郭俊杰 康海岐 |
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| 作者单位： | 天津商业大学理学院,天津商业大学生物技术与食品科学学院, 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院, 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院, 天津市食品生物技术重点实验室,四川省农业科学院作物研究所 |
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| 基金项目： | 国家自然科学基金项目(31571834, 31871811)、天津市科技重大专项与工程(一二三产业融合发展科技示范工程) (18ZXYENC00080)、天津市自然科学基金重点项目(18JCZDJC98200)、四川省应用基础研究项目(2016JY0013)、天津市高等学校创新团队“农产品加工贮藏新新技术及相关机理研究”(TD13-5087) |
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| 摘 要： | 目的 研究6种不同种类直支链淀粉相互混合对其回生的影响。方法 将玉米淀粉、甘薯淀粉、木薯淀粉、马铃薯淀粉、糯米淀粉、小麦淀粉等6种不同种类直支链淀粉分离出来, 然后两两混合, 研究不同直支链混合对其回生率的影响。 结果 马铃薯支链淀粉与甘薯支链淀粉以2:8(m:m)混合回生率最低, 为60.0%, 玉米支链淀粉与木薯支链淀粉以8:2(m:m)混合回生率最低为52.6%, 小麦支链淀粉与糯米支链淀粉以8:2(m:m)混合回生率最低为51.2%, 甘薯支链淀粉与小麦支链淀粉以1:1(m:m)混合回生率最低为53.7%。木薯支链淀粉与小麦直链淀粉以1:1(m:m)混合时所得淀粉回生率最大, 达到了92.0%, 混合淀粉回生后X射线晶型为B型。结论 不同种类直支链淀粉混合对其回生率影响很大, 食品加工中尽量不要混合使用木薯支链淀粉与小麦直链淀粉。
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| 关 键 词： | 直链淀粉 支链淀粉 混合 淀粉回生 回生率 |
| 收稿时间： | 2019-07-26 |
| 修稿时间： | 2019-10-11 |
Effects of the mixture damylose and amylopectin from 6 different starches on the retrogradation |
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| WANG Dan-Li,YAO Lan,LIAN Xi-Jun,GUO Jun-Jie and KANG Hai-Qi. Effects of the mixture damylose and amylopectin from 6 different starches on the retrogradation[J]. Journal of Food Safety & Quality, 2019, 10(20): 6771-6779 |
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| Authors: | WANG Dan-Li YAO Lan LIAN Xi-Jun GUO Jun-Jie KANG Hai-Qi |
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| Affiliation: | School of Science, Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce and Crops Research Institute, Sichuan Academy of Agricultural Science |
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| Abstract: | Objective To study the effects of the mixture damylose and amylopectin from 6 different starches on the retrogradation. Methods Different kinds of amylose and amylopectin were separated from corn starch, sweet potato starch, tapioca starch, potato starch, glutinous rice starch and wheat starch, and then these starches were mixed in pairs. The effects of different straight-chain branches on their retrogradation rate were detected. Results Potato amylopectin and sweet potato amylopectin mixed 2:8 (m:m) had lowest regenerative of 60.0%. Corn amylopectin and cassava amylopectin mixed 8:2 (m:m) had lowest regenerative of 52.6%. Wheat amylopectin and glutinous rice amylopectin mixed 8:2 (m:m) had lowest regenerative of 51.2%. Sweet potato amylopectin and wheat amylopectin mixed 1:1 (m:m) had lowest regenerative of 53.7%. Cassava amylopectin and wheat amylose mixed 1:1 had lowest regenerative of 92.0%. After the mixed starch was regenerated, the X-ray crystal form was B type. Conlusion Different kinds of straight amylopectin have a great influence on the retrogradation rate. Try not to mix cassava amylopectin and wheat amylose in food processing. |
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| Keywords: | amylose amylopectin mixture retrogradation retrogradation rate |
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