磷酸化改性长链菊粉对小麦淀粉的影响：理化性质和逆变行为

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-30 DOI:10.1016/j.fochx.2024.101860

Ruijie Zhang , Denglin Luo , Chonghui Yue , Zhouya Bai , Peiyan Li , Libo Wang , Sihai Han

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引用次数: 0

摘要

本研究通过磷酸化（PFXL）对长链菊粉（FXL）进行改性，以提高其在小麦淀粉（WS）和淀粉基产品中的应用。研究了 PFXL 对小麦淀粉的糊化性、流变性、微观结构和逆降解特性的影响。研究结果表明，PFXL 能显著降低 WS 的分解值和后退值。此外，PFXL 的加入还降低了 WS 浆料的粘弹性，改善了其流动性。扫描电子显微镜显示，较高的 PFXL 含量（5%）会产生小碎片，部分覆盖 WS 浆料的三维蜂窝结构，从而减少短期储存期间的水分损失。PFXL 还能改变 WS 凝胶中的水分分布，具体取决于浓度和储存时间。X 射线衍射和傅立叶变换红外光谱表明，PFXL 能有效抑制直链淀粉的再结晶。与 FXL 相比，PFXL 在抑制 WS 的短期和长期储存老化方面表现得更为明显。

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Effects of phosphorylation-modified long-chain inulin on wheat starch: Physicochemical properties and retrogradation behaviors

In this research, modification of long-chain inulin (FXL) through phosphorylation (PFXL) to enhance its application in wheat starch (WS) and starch-based products. The impacts of PFXL on the pasting, rheology, microstructure, and retrogradation characteristics of WS were researched. The findings revealed that PFXL significantly reduced both the breakdown and setback values of WS. Additionally, the incorporation of PFXL reduced the viscoelasticity of WS paste and improved its fluidity. Scanning electron microscopy indicated that higher PFXL levels (>5 %) produced small fragments that partially covered the three-dimensional honeycomb structure of WS paste, thereby reducing water loss during short-term storage. PFXL also altered water distribution in WS gels, depending on concentration and storage duration. X-ray diffraction and Fourier-transform infrared spectroscopy suggested that PFXL effectively inhibited amylopectin recrystallization. Compared to FXL, PFXL exhibited a more pronounced ability to inhibit the aging of WS in short- and long-term storage.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.