| 皮裸燕麦胚乳淀粉形态结构及理化性质的比较 |
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| 引用本文： | 陈 刚,文 婷,张 萍,余徐润,吴云飞,熊 飞.皮裸燕麦胚乳淀粉形态结构及理化性质的比较[J].麦类作物学报,2022(1):81-89. |
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| 作者姓名： | 陈 刚 文 婷 张 萍 余徐润 吴云飞 熊 飞 |
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| 作者单位： | （江苏省作物遗传生理国家重点实验室培育点／粮食作物现代产业技术协同创新中心／扬州大学教育部农业与农产品安全国际合作联合实验室，江苏扬州 225009） |
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| 基金项目： | 国家自然科学基金项目(31801269,31701351) |
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| 摘 要： | 燕麦作为血糖生成指数较低的食品,被广泛应用于食品、医药工业。为比较皮、裸燕麦胚乳淀粉理化性质的差异,探究皮、裸燕麦在食品等加工利用方面的不同,以2个裸燕麦品种(白燕2号,坝燕18)以及2个皮燕麦品种(蒙燕1号,塔娜)为材料,通过扫描电镜观察燕麦胚乳淀粉颗粒的形态,采用X-射线衍射分析(XRD)、傅里叶变换远红外光谱、以及13C固体核磁共振等方法研究淀粉的理化性质,同时测定其支链淀粉链长和淀粉的消化速率。研究结果表明,燕麦胚乳中淀粉同时以复粒淀粉和单颗粒淀粉形式存在,复粒淀粉在淀粉提取中易破裂,形成不规则的多面体颗粒,粒径多在5~8μm。4个燕麦品种胚乳的淀粉均为A型晶体,但膨胀势和溶解度存在差异,裸燕麦坝燕18膨胀势最高,溶解度最低。皮、裸燕麦在淀粉晶体结构方面存在差异,皮燕麦淀粉较裸燕麦有更高的结晶度和表层有序度,裸燕麦淀粉无定形比例和表观直链淀粉含量更高,导致皮、裸燕麦在食品加工方面的差异。皮、裸燕麦支链淀粉链长分布不同,裸燕麦的长支链分布少,慢速消化淀粉(SDS)含量高,尤其坝燕18的SDS含量明显高于其他三个品种,更适合作为减肥食品。
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| 关 键 词： | 燕麦 淀粉 形态结构 理化性质 |
Morphological Structures and Physicochemical Properties of Starch from Four Oat Varieties |
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| CHEN Gang,WEN Ting,ZHANG Ping,YU Xurun,WU Yunfei,XIONG Fei.Morphological Structures and Physicochemical Properties of Starch from Four Oat Varieties[J].Journal of Triticeae Crops,2022(1):81-89. |
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| Authors: | CHEN Gang WEN Ting ZHANG Ping YU Xurun WU Yunfei XIONG Fei |
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| Institution: | (Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China,Yangzhou University,Yangzhou,Jiangsu 225009,China) |
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| Abstract: | Oat seed is widely used in food and pharmaceutical industries for its low glycemic index.In this study,two naked oat varieties(Baiyan 2 and Bayan 18)as well as two husk oat varieties(Mengyan1 and Tana)were selected as materials,to explore the differences in the physicochemical properties of starch in endosperm and the food processing and utilization of husk and naked oat.The morphological and physicochemical properties of starch were investigated using scanning electron microscopy,X-ray diffraction and Fourier transform infrared spectroscopy.The amylopectin chain length distribution and starch digestion rate were also determined.The results showed that oat starch existed both in the form of multiple starch granule(MSG)and single starch granule(SSG).MSG was easy to break during starch extraction,forming irregular polyhedral starch granules with a size of 5-8μm.The starch from four oat cultivars was all A-type crystals,while the swelling power and solubility were different.The naked oat Bayan 18 had the highest swelling power and the lowest solubility.Husk and naked oat were different in starch crystal structure.Husk oat starch had higher crystallinity and degree of external order than naked oat,while naked oat had higher relative degree of crystallinity and amylose content.These properties lead to the difference in food processing of husk and naked oat.Generally,naked oat had less amylopectin with long branch distribution and high content of slow digestible starch(SDS),and especially Bayan 18 had significantly higher SDS than the other three varieties,which was more suitable as a diet food. |
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| Keywords: | Oat Starch Morphological structure Physicochemical properties |
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