臭氧与α-淀粉酶处理对粳米淀粉微观结构和糊化性能改性的协同效应

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-11-19 DOI:10.1016/j.foodchem.2024.142145

Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Shênia Santos Monteiro, Shirley Santos Monteiro, João Vítor Fonseca Feitoza, Mércia Mélo de Almeida Mota, Raphael da Silva Eduardo, Patrícia Marinho Sampaio, Gilsandro Alves da Costa, Matheus Augusto de Bittencourt Pasquali, Rebeca de Almeida Silva, Flávia Izabely Nunes Moreira, Lyandra Maria de Oliveira, Tamires dos Santos Pereira, Artur Xavier Mesquita de Queiroga, Celene Ataíde Cordeiro Ribeiro

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引用次数: 0

摘要

目的是评估臭氧和 α 淀粉酶在改变淀粉微观结构和糊状特性方面的协同效应，使用 0.00042 克臭氧/100 克缓冲液，持续不同时间。经 90 分钟处理的粳米淀粉（JR90）的酶敏感性增加，最大值为 12.73%，结晶度增加 11.42%，平均粒径为 10.12 μm。颗粒呈现多面体形状，随着联合处理强度的增加，颗粒会形成团块，失去原有的几何形状。由于α-淀粉酶对臭氧淀粉的作用更有效，表观粘度、流变学和质构参数都有所降低，这一点可以从较低的糊化焓值（7.61 焦耳/克）中得到证实。臭氧可有效打开淀粉链、使颗粒部分糊化、使酶培养基均匀化，并提高α-淀粉酶在粳米淀粉中的水解率。

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Synergistic effect of ozone treatment with α-amylase on the modification of microstructure and paste properties of japonica rice starch

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Synergistic effect of ozone treatment with α-amylase on the modification of microstructure and paste properties of japonica rice starch

The objective was to evaluate the synergistic effect of ozonization and α-amylase on modifying the microstructure and paste properties of starch, using 0.00042 g of ozone/100 g of buffer for various durations. Enzymatic susceptibility was increased, achieving maximum values of 12.73 % with an 11.42 % increase in crystallinity and an average particle size of 10.12 μm for 90 min treated japonica rice starch (JR90). The granules exhibited a polyhedral shape and, with increased intensity of combined treatments, formed clusters and lost their original geometry. Apparent viscosity, rheological, and textural parameters were reduced due to the more efficient action of α-amylase on ozonized starch, as confirmed by the low gelatinization enthalpy value (7.61 J/g). Ozone proved effective in opening starch chains, partially gelatinizing granules, homogenizing the enzymatic medium, and increasing the hydrolysis rate of α-amylase in japonica rice starch.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.