淀粉-脂复合物抑制高粱谷物蒸煮过程中淀粉糊化的新认识

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-09-23 DOI:10.1016/j.foodres.2025.117591

Zhaoxian He , Zhijie Zhu , Li Jiang , Hongkui He , Zhongliang Cheng , Caihong Wang , Xu Chen , Anjun Li , Xianfeng Du

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引用次数: 0

摘要

研究了高粱籽粒蒸煮过程中淀粉脂复合物的形成及其对淀粉糊化和水解的抑制机制。扫描电镜结果显示，蒸熟籽粒白色核区的剩余未糊化淀粉（RUS）保持颗粒状结构，但表面塌陷。13C核磁共振分析表明，与天然高粱淀粉（NS）相比，蒸10 min的高粱淀粉单螺旋含量增加（从0.69%增加到1.24%），证实了淀粉-脂复合物的形成。共聚焦激光扫描显微镜显示，蒸10分钟后，淀粉-脂质复合物在RUS表面形成保护屏障。该屏障阻碍了水的渗透，从而延迟了后续的糊化，并将糊化温度从74.25℃提高到87.20℃。抑制酶的作用，使淀粉水解率由77.93%降至68.54%。本研究为探究高粱谷物蒸煮过程中脂质对淀粉糊化的影响提供了新的研究途径，为精确控制高粱蒸煮时间、提高酿造效率提供了理论依据。

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New insight into starch-lipid complexes inhibiting the starch gelatinization during sorghum grain steaming

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New insight into starch-lipid complexes inhibiting the starch gelatinization during sorghum grain steaming

This study investigated starch-lipid complexes formation during sorghum grain steaming and its inhibitory mechanism on starch gelatinization and hydrolysis. Scanning electron microscopy revealed that the remaining ungelatinized starch (RUS) within the white core region of steamed grains retained a granular structure but exhibited surface collapse. ¹³C nuclear magnetic resonance analyses indicated that, compared to native sorghum starch (NS), RUS from grains steamed for 10 min displayed an increased single helix content (from 0.69 % to 1.24 %), confirming starch-lipid complexes formation. Confocal laser scanning microscopy demonstrated that starch-lipid complexes formed a protective barrier on RUS surfaces after 10 min of steaming. This barrier impeded water penetration, thereby delaying subsequent gelatinization and increasing the gelatinization temperature from 74.25 °C to 87.20 °C. It also blocked the action of enzymes, reducing the starch hydrolysis rate from 77.93 % to 68.54 %. This study provides a new research approach for investigating the effect of lipid on starch gelatinization during sorghum grain steaming, and a theoretical basis for precisely controlling sorghum steaming time and improving brewing efficiency.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.