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

Abstract

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

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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References 46

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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

Effects of Starch Granule Size on the Physical and Chemical Properties of Barley Starches

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