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Physicochemical Properties and Structure of Annealed Sweet Potato Starch: Effects of Enzyme and Ultrasound
Starch ( IF 2.6 ) Pub Date : 2020-04-25 , DOI: 10.1002/star.201900247 Xiaoyi Wang 1, 2, 3 , Aijun Hu 1, 2, 3 , Jie Zheng 1, 2, 3 , Lu Li 1, 2, 3 , Li Li 1, 2, 3 , Yang Li 1, 2, 3
Starch ( IF 2.6 ) Pub Date : 2020-04-25 , DOI: 10.1002/star.201900247 Xiaoyi Wang 1, 2, 3 , Aijun Hu 1, 2, 3 , Jie Zheng 1, 2, 3 , Lu Li 1, 2, 3 , Li Li 1, 2, 3 , Yang Li 1, 2, 3
Affiliation
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Three annealing (ANN) treatments on the physicochemical properties and structure of sweet potato starch are investigated in this work, including pure ANN (PA), enzymatical ANN (EA), and ultrasonically enzymatic ANN (UEA). Experimental results indicated the effects of different treatments on the starch are in the order: UEA > EA > PA, which are reflected by the decrease of the relative crystallinity, short‐range molecular order, enthalpy (ΔH), and the increase of peak viscosity and swelling power. X‐ray diffraction showed that the reduction of relative crystallinity of starch after UEA is up to 9.25%, however, this decrease after EA is 4.9%. Thermal analysis suggested that the ΔH of starch with UEA is reduced up to 8.27%, and after EA it is 6.34%. The oil absorption rate of starch after UEA increases by a maximum of 23.35%, whereas with EA treatment it increases by only a maximum of 21.75%. Ultrasound and enzyme make tiny holes on starch granules. ANN does not change the appearance of granules suspended in deionized water, however it brings out tiny holes on some starches in phosphate buffer solution. In conclusion, EA is more effective than PA for modifying starch, and ultrasound promotes the EA process.
中文翻译：
退火甘薯淀粉的理化性质和结构：酶和超声的影响
本文研究了甘薯淀粉的理化性质和结构的三种退火（ANN）处理方法，包括纯ANN（PA），酶促ANN（EA）和超声酶促ANN（UEA）。实验结果表明，不同处理方法对淀粉的影响顺序为：UEA> EA> PA，这反映为相对结晶度的降低，短程分子序，焓（ΔH）和峰的增加粘度和溶胀力。X射线衍射表明，UEA后淀粉的相对结晶度降低达9.25％，而EA后为4.9％。热分析表明ΔHUEA降低的淀粉含量最多可降低8.27％，而EA降低了6.34％。UEA后淀粉的吸油率最高增加了23.35％，而采用EA处理后，淀粉的吸油率最多仅增加了21.75％。超声波和酶在淀粉颗粒上形成小孔。人工神经网络不会改变悬浮在去离子水中的颗粒的外观，但是会在磷酸盐缓冲溶液中的某些淀粉上带出小孔。总而言之，EA在改性淀粉方面比PA更为有效，而超声波可以促进EA加工。
更新日期：2020-04-25
中文翻译：
退火甘薯淀粉的理化性质和结构：酶和超声的影响
本文研究了甘薯淀粉的理化性质和结构的三种退火（ANN）处理方法，包括纯ANN（PA），酶促ANN（EA）和超声酶促ANN（UEA）。实验结果表明，不同处理方法对淀粉的影响顺序为：UEA> EA> PA，这反映为相对结晶度的降低，短程分子序，焓（ΔH）和峰的增加粘度和溶胀力。X射线衍射表明，UEA后淀粉的相对结晶度降低达9.25％，而EA后为4.9％。热分析表明ΔHUEA降低的淀粉含量最多可降低8.27％，而EA降低了6.34％。UEA后淀粉的吸油率最高增加了23.35％，而采用EA处理后，淀粉的吸油率最多仅增加了21.75％。超声波和酶在淀粉颗粒上形成小孔。人工神经网络不会改变悬浮在去离子水中的颗粒的外观，但是会在磷酸盐缓冲溶液中的某些淀粉上带出小孔。总而言之，EA在改性淀粉方面比PA更为有效，而超声波可以促进EA加工。
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