挤压改性对菠萝蜜种子淀粉精细结构的影响
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摘要
以菠萝蜜种子为原料提取淀粉,利用双螺杆挤压机通过控制挤压操作参数对淀粉进行改性,并对挤出物进行分子量分布和链长分布实验。结果表明:挤压改性后的菠萝蜜种子淀粉对比原淀粉重均分子量和数均分子量均降低,平均回旋半径减少,链长分布中A链和B1链的比例变大,B2链和B3+链比例变小;随着机筒温度和螺杆转速的增加,重均分子量和数均分子量显著降低,A链比例显著增加,B1、B2和B3+链比例显著减少,表明挤压改性菠萝蜜种子淀粉精细结构受挤压操作参数影响显著。
Starch is extracted from Artocarpus heterophyllus seeds.Starch is modified by twin-rotor screw extruder through controlling the extrusion operation parameters.The molecular weight distribution and chain length distribution of the extrudate are tested.The results show that the weight-average molecular weight and number-average molecular weight of the extruded Artocarpus heterophyllus seed starch decrease compared with the original starch,the average cyclotron radius decreases,the proportion of A chain and B1 chain increases,the proportion of B2 chain and B3+chain decreases,the weight-average molecular weight and number-average molecular weight decrease significantly with the increase of barrel temperature and screw rotating speed,the proportion of A chain increases significantly,and the ratio of B1,B2 and B3+ chain increases.The proportion of starch in extruded Artocarpus heterophyllus seed decreases significantly,which indicates that the fine structure of starch in extruded Artocarpusheterophyllusseed is significantly affected by extrusion operation parameters.
Starch is extracted from Artocarpus heterophyllus seeds.Starch is modified by twin-rotor screw extruder through controlling the extrusion operation parameters.The molecular weight distribution and chain length distribution of the extrudate are tested.The results show that the weight-average molecular weight and number-average molecular weight of the extruded Artocarpus heterophyllus seed starch decrease compared with the original starch,the average cyclotron radius decreases,the proportion of A chain and B1 chain increases,the proportion of B2 chain and B3+chain decreases,the weight-average molecular weight and number-average molecular weight decrease significantly with the increase of barrel temperature and screw rotating speed,the proportion of A chain increases significantly,and the ratio of B1,B2 and B3+ chain increases.The proportion of starch in extruded Artocarpus heterophyllus seed decreases significantly,which indicates that the fine structure of starch in extruded Artocarpusheterophyllusseed is significantly affected by extrusion operation parameters.
引文
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[3]Shaviklo A R,Azaribeh M,Moradi Y,et al.Formula optimization and storage stability of extruded puffed corn-shrimp snacks[J].LWT-Food Science and Technology,2015,63(1):307-314.
[4]Souza T S D,Chaves M A,Bonomo R C F,et al.Osmotic dehydration of jackfruit(Artocarpus integrifolia L.):application of mathematical models[J].Acta Scientiarum Technology,2009,31(2):659-664.
[5]胡美杰,张彦军,初众,等.不同提取方法对菠萝蜜种子淀粉性质的影响[J].热带作物学报,2016,37(6):1218-1223.
[6]Silva J H V,Jord2o F.Effect of the addition of jackfruit(Artocarpus heterophyllus Lam.)seeds bran in dietary on the egg production,yolk pigmentation and dropping humidity in Japanese quais[J].Ciência e Agrotcnica,2007,31(2):523-530.
[7]李博,王雪飞,徐飞,等.菠萝蜜种子淀粉体外消化酶解动力学及血糖值分析[J].热带作物学报,2018,39(4):774-779.
[8]Zhu H,Zhang Y,Tian J,et al.Effect of a new shell materialJackfruit seed starch on novel flavor microcapsules containing vanilla oil[J].Industrial Crops and Products,2018,11(2):47-52.
[9]Noor F,Rahman M J,Mahomud M S,et al.Physicochemical properties of flour and extraction of starch from jackfruit seed[J].Int J Nutr Food Sci,2014,327(3):347-354.
[10]Zhang Y,Bo L.In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology[J].International Journal of Biological Macromolecules,2019,121:1109-1117.
[11]Bi Y,Zhang Y,Jiang H,et al.Molecular structure and digestibility of banana flour and starch[J].Food Hydrocolloids,2017,72:219-227.
[12]Zhang Y,Zhang Y,Fei X,et al.Molecular structure of starch isolated from jackfruit and its relationship with physicochemical properties[J].Scientific Reports,2017,7(1):13423.
[13]Willett J L,Millard M M,Jasberg B K.Extrusion of waxy maize starch:melt rheology and molecular weight degradation of amylopectin[J].Polymer,1997,38(24):5983-5989.
[14]Liu Y,Chen J,Luo S,et al.Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology[J].Carbohydrate Polymers,2017,175:265.
[15]Zhang Y,Liu W,Liu C,et al.Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology[J].Food Chemistry,2014,158(11):255.
[16]Nakazawa Y,Wang Y J.Acid hydrolysis of native and annealed starches and branch-structure of their Naegeli dextrins[J].Carbohydrate Research,2003,338(24):2871-2882.
[17]Lee C J,Moon T W.Structural characteristics of slowly digestible starch and resistant starch isolated from heatmoisture treated waxy potato starch[J].Carbohydrate Polymers,2015,125:200-205.
[18]González-Seligra P,Guz L,Yepes O O,et al.Influence of extrusion process conditions on starch film morphology[J].LWT-Food Science and Technology,2017(10):84.
[19]张雨桐,张彦军,徐飞,等.不同淀粉脱支酶对菠萝蜜种子淀粉分子结构的影响及糊化特性研究[J].热带作物学报,2018,46:1-8.