淀粉粒径对大麦淀粉物化特性的影响

doi:10.3864/j.issn.0578-1752.2022.05.013

摘要/Abstract

摘要：

【目的】大麦籽粒是一类重要的谷物原料,在啤酒酿造、禽畜喂饲、药食保健等领域的用途十分广泛。研究表明,籽粒中的淀粉颗粒大小及淀粉组成结构决定其用途。通过研究不同品种大麦不同粒径淀粉颗粒的组成结构及物化性质,为大麦淀粉加工利用提供参考。【方法】以西引2号（Xiyin-2）、京辛1号（Jingxin-1）、苏啤6号（Supi-6）3种不同用途的大麦品种籽粒为原料,采用沉降分离法得到大、中、小3个粒径的淀粉颗粒,研究颗粒显微形态、淀粉晶体结构、直链淀粉含量、支链淀粉侧链分布以及淀粉颗粒热特性、水合性质、糊化特性和消化特性与粒径的关系。【结果】大颗粒大麦淀粉多呈盘状,中颗粒淀粉呈扁圆形或椭球形,小颗粒淀粉呈球形或多角形。在偏振光显微镜下,所有大麦淀粉颗粒具有典型的偏光十字,且偏振光亮斑随粒径增加而增强。大麦淀粉的大颗粒占比最高（87.62%—89.48%）,其次为中颗粒（8.97%—9.42%）和小颗粒（1.55%—3.29%）。大麦淀粉的表观直链淀粉含量为19.12—30.63 g/100 g,粒径对其含量的影响缺乏规律性。所有样品均为A型结晶,相对结晶度随着粒径增大而增加。大麦支链淀粉的侧链分布呈现双峰模式,主峰在DP 12处,次峰在DP 38处,大麦支链淀粉以B₁链含量最高（34.34%—44.76%）,其次是A链（25.12%—34.52%）,大麦支链淀粉的平均链长为DP 22.86—25.00。热特性分析结果表明,小颗粒大麦淀粉的糊化温度区间（∆T）最大,糊化焓（∆H）则随着粒径增加而增大。大麦淀粉的膨胀力表现出品种差异,京辛1号大麦淀粉所有粒径颗粒均具有较高的膨胀力。糊化特性分析结果表明,大颗粒淀粉的峰值黏度、崩解值、终值黏度比中颗粒和小颗粒淀粉更高。消化特性分析结果表明,大麦淀粉颗粒快消化淀粉（RDS）含量随着粒径减小而增加,而粒径对其慢消化淀粉（SDS）和抗性淀粉（RS）含量的影响缺乏规律。【结论】粒径对大麦淀粉的直链淀粉含量、支链淀粉精细结构、相对结晶度等结构特征有较大影响,从而影响大麦淀粉的热特性、糊化特性及消化特性等性能。

关键词: 淀粉粒径, 大麦淀粉, 分子结构, 加工特性, 消化特性

Abstract:

【Objective】 Barley, an important source of cereal raw material, is widely used in beer brewing, livestock feeding, and medicine and food healthcare, etc. Empirical evidences have showed that the granule size, composition and structure of starch in barley grain mainly determine its use. The present research was carried out to analyze the composition, structure and physicochemical properties of starch granules with different sizes from different barley varieties, which could help enhancing the utilization of barley starch from barley processing industries. 【Method】The starch from selected barley varieties, Xiyin-2, Jingxin-1 and Supi-6, was extracted and fractionated into large, medium and small-sized fractions by using differential sedimentation methods. The effects of granular size on micromorphology, crystal structure, apparent amylose content, amylopectin side chain distribution, thermal properties, hydration properties, gelatinization properties, and digestibility properties of barley starch was investigated.【Result】 The large-sized granules were mostly discal shape, while the medium-sized granules were oblate or oval spherical shape, and the small-sized granules were spherical or polygonal shape. All barley starch granules had a typical polarized cross under a polarized light microscope, and the polarized light spots enhanced as the granule size increased. The large-sized fraction had the highest percentages (87.62%-89.48%) in barley starch, followed by medium-sized fraction (8.97%-9.42%) and small-sized fraction (1.55%-3.29%). The apparent amylose content of barley starch ranged from 19.12 to 30.63 g/100 g. The effect of granule size on its content was not regular. All the samples were A-type crystals, and the relative crystallinity augmented with the increase of granule size. The side chain distribution of barley amylopectin presented a bimodal pattern, with the main peak at DP 12 and the secondary peak at DP 38. The highest content of amylopectin in barley starch was B₁ chain (34.34%-44.76%), followed by A chain (25.12%-34.52%). The average chain length of barley amylopectin was DP 22.86-25.00. The thermal characteristics of starch from barley varieties demonstrated that the gelatinization temperature range (∆T) of small-sized granules was the largest, and the gelatinization enthalpy (∆H) increased as the granule size increased. The swelling power of barley starch showed differences in varieties. All granule fractions of Jingxin-1 barley starch had higher swelling power. The results of pasting properties suggested that the small-sized granules had higher peak viscosity, breakdown and final viscosity of than the medium and small-sized granules. The results of digestibility characteristics showed that the rapidly digestible starch content of barley starch increased with the decrease of granule size, but the influence of granule size on its slowly digestible starch and resistant starch contents was not regular.【Conclusion】The granule size had a great influence on the structural characteristics of barley starch, such as the amylose content, the fine structure of amylopectin, and the relative crystallinity, thereby affecting the thermal properties, pasting properties, and digestibility characteristics of barley starch. The application characteristics of barley starch with different granule sizes were worthy of in-depth study.

Key words: starch granule size, barley starch, molecular structure, processing characteristics, digestibility characteristics

肖璐婷,李秀红,刘栗君,叶发银,赵国华. 淀粉粒径对大麦淀粉物化特性的影响[J]. 中国农业科学, 2022, 55(5): 1010-1024.

XIAO LuTing,LI XiuHong,LIU LiJun,YE FaYin,ZHAO GuoHua. Effects of Starch Granule Size on the Physical and Chemical Properties of Barley Starches[J]. Scientia Agricultura Sinica, 2022, 55(5): 1010-1024.

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项目Item	西引2号Xiyin-2	京辛1号Jingxin-1	苏啤6号Supi-6
水分Moisture (g/100 g)	15.90±0.32a	13.42±0.19b	10.93±0.18c
总淀粉Total starch (g/100 g)	98.13±2.13a	98.95±3.46a	98.42±1.36a
蛋白质Protein (g/100 g)	1.54±0.01a	1.02±0.02c	1.18±0.01b
灰分Ash (g/100 g)	0.04±0.01a	0.02±0.01b	0.01±0.01b
表观直链淀粉Apparent amylose (g/100 g)	27.60±3.16a	22.37±2.19c	24.70±2.49b
表面积平均粒径D[3,2] Surface area average particle size (µm)	7.53±0.01b	8.31±0.01a	7.68±0.01b
体积平均粒径D[4,3] Volume average particle size (µm)	16.20±0.03b	17.13±0.03a	16.41±0.06b
低值粒径d(0.1) Low particle size (µm)	8.61±0.03b	9.68±0.02a	8.78±0.23b
中值粒径d(0.5) Median particle size (µm)	16.37±0.03b	17.29±0.03a	16.46±0.04b
高值粒径d(0.9) High particle size (µm)	24.26±0.06b	25.48±0.05a	24.90±0.44b
比表面积Specific surface area (m²·g^-1)	0.80±0.02a	0.72±0.01b	0.78±0.01ab

项目 Item	西引2号Xiyin-2			京辛1号Jingxin-1			苏啤6号Supi-6
项目 Item	大 Large	中 Medium	小 Small	大 Large	中 Medium	小 Small	大 Large	中 Medium	小 Small
总淀粉Total starch (g/100 g)	98.52	98.54	99.37	98.21	98.53	97.65	98.62	97.96	98.59
表观直链淀粉Apparent amylose (g/100 g)	24.23	30.63	27.14	25.51	19.12	23.53	29.47	21.67	22.49
晶体类型Crystal type	A型	A型	A型	A型	A型	A型	A型	A型	A型
相对结晶度Relative crystallinity (%)	36.20	28.10	25.20	41.30	26.50	23.30	33.70	27.60	24.60
体积百分比Volume percentage (%)	87.71	9.42	2.85	89.48	8.97	1.55	87.62	9.11	3.29
A链Chain (DP 6-12) (%)	25.12	25.31	27.44	34.52	25.75	26.87	28.52	26.33	26.87
B₁链Chain (DP 13-24) (%)	44.76	44.09	43.36	34.34	44.58	44.19	36.83	41.97	44.19
B₂链Chain (DP 25-36) (%)	16.99	16.60	15.23	12.62	16.51	15.81	14.63	14.63	15.81
B₃链Chain (DP>36) (%)	13.12	13.41	11.61	9.96	12.93	12.20	12.21	13.88	12.20
平均链长Average chain length (DP)	25.00	24.85	24.41	22.86	24.94	24.77	23.05	24.20	24.77

项目 Item	西引2号Xiyin-2			京辛1号Jingxin-1			苏啤6号Supi-6
项目 Item	大 Large	中 Medium	小 Small	大 Large	中 Medium	小 Small	大 Large	中 Medium	小 Small
起始糊化温度T_o(℃)	61.1	61.0	60.9	61.7	60.9	60.1	61.3	60.7	60.6
峰值糊化温度T_P(℃)	64.3	64.9	65.5	64.6	65.1	67.0	64.5	65.2	66.9
终值糊化温度T_c(℃)	70.0	70.1	71.4	68.4	70.0	72.9	70.0	70.4	72.1
糊化温度区间∆T (℃)	8.9	9.1	10.5	6.7	9.1	12.9	8.8	9.7	11.4
糊化焓∆H (J·g^-1)	7.6	5.4	4.7	7.4	5.6	4.3	7.4	5.7	4.1
糊化温度Gelatinization temperature (℃)	77.7	83.9	—	81.1	81.6	—	81.1	83.2	—
峰值黏度Peak viscosity (cP)	2208	1790	—	3568	3129	—	2398	1935	—
谷值黏度Trough viscosity (cP)	1037	1033	—	1763	1659	—	1274	1060	—
崩解值Breakdown (cP)	1171	757	—	1805	1470	—	1125	875	—
终值黏度Final viscosity (cP)	2158	1998	—	3429	2985	—	2305	2090	—
回生值Setback (cP)	1121	965	—	1666	1326	—	1032	1030	—

品种Cultivar	淀粉颗粒Starch granule	快消化淀粉RDS (%)	慢消化淀粉SDS (%)	抗性淀粉RS (%)
西引2号 Xiyin-2	大Large	23.43±0.23g	46.94±0.55c	26.81±0.49a
	中Medium	30.80±0.15e	44.34±0.26d	21.51±0.36d
	小Small	36.29±0.41b	37.12±0.27e	23.35±0.64c
京辛1号 Jingxin-1	大Large	27.93±0.10f	48.81±1.13b	20.71±1.06d
	中Medium	33.68±1.90d	52.42±2.43a	10.21±0.55f
	小Small	33.85±0.64d	35.50±1.00e	24.15±0.44b
苏啤6号 Supi-6	大Large	30.60±0.42e	34.82±0.81f	26.31±0.85a
	中Medium	35.82±0.14c	46.77±0.32c	18.58±0.20e
	小Small	42.74±0.14a	46.68±0.53c	6.90±0.40g