直链淀粉含量不同的微粉玉米淀粉的结构和功能

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-13 DOI:10.1016/j.foodchem.2025.145534

Liping Wang, Dexiang Li, Lei Ye, Chaohui Zhi, Tao Zhang, Ming Miao

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引用次数: 0

摘要

研究了微粉化对淀粉结构和性能的影响。对蜡质玉米淀粉（MS1）、普通玉米淀粉（MS2）、高直链淀粉（MS3）和淀粉80 （MS4）进行了微粉化。结果表明：微粉化后，MS1淀粉的粒径减小幅度最大（20.04 ~ 6.72 μm）， MS4淀粉的粒径减小幅度最小（12.71 ~ 9.86 μm）；随着微粉化程度的提高，直链淀粉含量增加，同时脂质和蛋白质含量、分子量和结晶度降低。微粉化降低了淀粉的糊化温度、表观粘度和水解率，但增加了淀粉的膨胀力。直链淀粉含量高的淀粉对机械力的抵抗力更强。相关分析表明，直链淀粉含量对水解率的影响大于粒径。这项研究强调了射流研磨是一种很有前途的物理方法，可以为食品工业生产定制淀粉原料。

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Structure and functionality of micronized maize starch differing in amylose content

In this study, the effects of micronization on starch structure and properties were analyzed. Waxy maize starch (MS1), normal maize starch (MS2), high-amylose starch (MS3), and Gelose 80 (MS4), underwent micronization via jet milling. Results revealed that MS1 exhibited the most significant particle size reduction (20.04 to 6.72 μm) post-micronization among the four starch types, while MS4 showed the least decrease (12.71 to 9.86 μm). As micronization increased, content amylose rose, accompanied by decreases in lipid and protein content, molecular weight, and crystallinity. The gelatinization temperature, apparent viscosity, and hydrolysis rate of starch are reduced by micronization, but the swelling power is increased. Starches with higher amylose content are more resistant to mechanical force. Correlation analysis showed amylose content had a stronger influence on hydrolysis rate than particle size. This study underscores jet milling as a promising physical method for producing customized starch raw for the food industries.

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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.