超微粉碎处理对木薯淀粉结构及消化特性的影响
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摘要
为研究超微粉碎改性木薯淀粉及其对消化性的影响,以粒度分析、扫描电子显微镜(SEM)、X射线衍射(XRD)、傅里叶红外分析(FT-IR)以及Englyst法为分析手段,研究木薯淀粉经过不同时间(0、15、30、45、60 min)超微粉碎处理后的粒度、微观结构及消化特性的变化。结果表明:木薯淀粉经超微粉碎处理60 min后,颗粒结构被严重破坏,淀粉颗粒之间发生团聚,淀粉粒径由13.50μm增加至36.17μm;超微粉碎处理对木薯淀粉的晶型没有影响,仍为A型,但其相对结晶度由21.33%下降至1.14%;木薯淀粉在3000～2800 cm~(-1)与1080 cm~(-1)处的吸收峰强度减弱,表明超微粉碎处理使木薯淀粉的结构遭到破坏,氢键相互作用减弱;天然木薯淀粉的快消化淀粉(RDS)、慢消化淀粉(SDS)、抗性淀粉(RS)的含量分别为3.91%、44.71%、51.38%,经过超微粉碎处理60 min以后,RDS与SDS的含量分别增加至6.87%和45.91%,RS的含量下降至47.21%,说明超微粉碎处理能够在一定程度上改变木薯淀粉的消化性。
The granular size,microstructure and digestibility of micronized tapioca starch with different time(0,15,30,45,60 min)were investigated by particle size analysis,scanning electron microscopy(SEM),X-ray diffraction(XRD),Fourier transform infrared spectroscopy(FT-IR)and Englyst method,which can provide a theoretical basis for the research of micronization modified tapioca starch and its effect on digestibility. The results showed that the granular structure of starch was seriously damaged,and the starch granules agglomerated after the micronization treatment. When the time of micronization reaches 60 min,the particle size of starch increased from 13.50 μm to 36.17 μm and the A-type crystal structure was not changed,while the degree of crystallinity decreased from 21.33% to 1.14%. The intensities of the infrared(IR)absorption peaks at 3000～2800 cm~(-1) and 1080 cm~(-1)was decreased,indicating that the structure of tapioca starch was destroyed by micronization treatment,and the hydrogen bond interaction was weakened. The content of rapidly digestible starch(RDS),slowly digestible starch(SDS),and resistant starch(RS)in the native tapioca starch were 3.91%,44.71%,and 51.38%,respectively. After 60 min of micronization treatment,the contents of RDS and SDS increased to 6.87% and 45.91%,respectively,while the content of RS decreased to 47.21%,showing that micronization treatment could slightly change the digestibility of tapioca starch.
The granular size,microstructure and digestibility of micronized tapioca starch with different time(0,15,30,45,60 min)were investigated by particle size analysis,scanning electron microscopy(SEM),X-ray diffraction(XRD),Fourier transform infrared spectroscopy(FT-IR)and Englyst method,which can provide a theoretical basis for the research of micronization modified tapioca starch and its effect on digestibility. The results showed that the granular structure of starch was seriously damaged,and the starch granules agglomerated after the micronization treatment. When the time of micronization reaches 60 min,the particle size of starch increased from 13.50 μm to 36.17 μm and the A-type crystal structure was not changed,while the degree of crystallinity decreased from 21.33% to 1.14%. The intensities of the infrared(IR)absorption peaks at 3000～2800 cm~(-1) and 1080 cm~(-1)was decreased,indicating that the structure of tapioca starch was destroyed by micronization treatment,and the hydrogen bond interaction was weakened. The content of rapidly digestible starch(RDS),slowly digestible starch(SDS),and resistant starch(RS)in the native tapioca starch were 3.91%,44.71%,and 51.38%,respectively. After 60 min of micronization treatment,the contents of RDS and SDS increased to 6.87% and 45.91%,respectively,while the content of RS decreased to 47.21%,showing that micronization treatment could slightly change the digestibility of tapioca starch.
引文
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[26]S?omińska L,Zielonka R,Jaros?awski L,et al. High pressure impact on changes in potato starch granules[J]. Polish Journal of Chemical Technology,2015,17(4):65-73.
[27]Hu XP,Zhang B,Jin ZY,et al. Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch[J]. Food Chemistry,2017,232:560-565.
[28]Shen X,Shang W,Strappe P,et al. Manipulation of the internal structure of high amylose maize starch by high pressure treatment and its diverse influence on digestion[J]. Food Hydrocolloids,2018,77:40-48.
[29]Tian Y,Li D,Zhao J,et al. Effect of high hydrostatic pressure(HHP)on slowly digestible properties of rice starches[J]. Food Chemistry,2014,152(2):225-229.
[2]杨莹,黄丽婕. 改性淀粉的制备方法及应用的研究进展[J]. 食品工业科技,2013,34(20):381-385.
[3]Astuti RM,Widaningrum,Asiah N,et al. Effect of physical modification on granule morphology,pasting behavior,and functional properties of arrowroot(Marantha arundinacea L)starch[J]. Food Hydrocolloids,2018,81:23-30.
[4]孙亚东,陈启凤,吕闪闪,等. 淀粉改性的研究进展[J]. 材料导报,2016,30(21):68-74.
[5]何日梅,李庭龙,韦榕柳,等. 淀粉改性方法及应用研究进展[J]. 现代化工,2014,34(12):25-28.
[6]赵丹,陈宁,孙明明,等. 物理改性淀粉的研究进展[J]. 广州化工,2015(4):9-11.
[7]郭洪梅. 超微粉碎处理对杂粮(豆)淀粉结构及理化特性的影响[D]. 榆林:西北农林科技大学,2016.
[8]彭国泰,吴娜娜,谭斌,等. 超微粉碎处理对糙米粉理化性质的影响[J]. 粮油食品科技,2017,25(2):17-21.
[9]胡洋,夏文,李积华,等. 高速射流对木薯淀粉结构和性能的影响[J]. 食品工业科技,2018,39(2):56-60.
[10]Wei B,Cai C,Xu B,et al. Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process[J]. Food Chemistry,2018,240:165.
[11]González-Cruz L,Montaňez-Soto JL,Conde-Barajas E,et al. Spectroscopic,calorimetric and structural analyses of the effects of hydrothermal treatment of rice beans and the extraction solvent on starch characteristics[J]. International Journal of Biological Macromolecules,2017,107(Pt A):965-972.
[12]Colussi R,Kaur L,Zavareze EDR,et al. High pressure processing and retrogradation of potato starch:Influence on functional properties and gastro-small intestinal digestion in vitro[J]. Food Hydrocolloids,2017,75:131-137.
[13]谢涛,杨春丰,亢灵涛,等. 超微粉碎锥栗淀粉的理化性质变化[J]. 现代食品科技,2014,30(6):121-125,81.
[14]Xia W,He DN,Fu YF,et al. Advanced technology for nanostarches preparation by high speed jet and its mechanism analysis[J].Carbohydrate Polymers,2017,176:127-134.
[15]Kasemwong K,Ruktanonchai UR,Srinuanchai W,et al. Effect of high-pressure microfluidization on the structure of cassava starch granule[J]. Starch-St?rke,2015,63(3):160-170.
[16]Ren GY,Li D,Wang LJ,et al. Morphological properties and thermoanalysis of micronized cassava starch[J]. Carbohydrate Polymers,2010,79(1):101-105.
[17]Hang L,Wang L,Rong C,et al. In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure[J]. Carbohydrate Polymers,2016,144:1-8.
[18]Wang J,Zhu H,Li S,et al. Insights into structure andfunction of high pressure-modified starches with different crystalline polymorphs[J]. International Journal of Biological Macromolecules,2017,102:414-424.
[19]郝征红,张炳文,郭珊珊,等. 振动式超微粉碎处理时间对绿豆淀粉理化性质的影响[J]. 农业工程学报,2014,30(18):317-324.
[20]Devi AF,Fibrianto K,Torley PJ,et al. Physical properties of cryomilled rice starch[J]. Journal of Cereal Science,2009,49(2):278-284.
[21]贺永朝,吴枭锜,宋洪波,等. 高压均质改性淮山药淀粉及其消化性的研究[J]. 现代食品科技,2016(5):227-233.
[22]Wang H,Liu Y,Chen L,et al. Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch[J].Food Chemistry,2018,242:323-329.
[23]von Borries-Medrano E,Jaime-Fonseca MR,Aguilar-Méndez MA,et al. Addition of galactomannans and citric acid in corn starch processed by extrusion:Retrogradation and resistant starch studies[J]. Food Hydrocolloids,2018,83:485-496.
[24]Fu Z,Luo SJ,Liu W,et al. Structural changes induced by high speed jet on in vitro digestibility and hydroxypropylation of rice starch[J]. International Journal of Food Science & Technology,2016,51(4):1034-1040.
[25]Farooq AM,Li C,Chen S,et al. Particle size affects structural and in vitro digestion properties of cooked rice flours[J]. International Journal of Biological Macromolecules,2018,118(Pt A):160-167.
[26]S?omińska L,Zielonka R,Jaros?awski L,et al. High pressure impact on changes in potato starch granules[J]. Polish Journal of Chemical Technology,2015,17(4):65-73.
[27]Hu XP,Zhang B,Jin ZY,et al. Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch[J]. Food Chemistry,2017,232:560-565.
[28]Shen X,Shang W,Strappe P,et al. Manipulation of the internal structure of high amylose maize starch by high pressure treatment and its diverse influence on digestion[J]. Food Hydrocolloids,2018,77:40-48.
[29]Tian Y,Li D,Zhao J,et al. Effect of high hydrostatic pressure(HHP)on slowly digestible properties of rice starches[J]. Food Chemistry,2014,152(2):225-229.