少根紫萍和多根紫萍淀粉结构及理化性质的研究

徐嘉璐; 洪雁; 顾正彪; 程力; 李兆丰; 李才明

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少根紫萍和多根紫萍淀粉结构及理化性质的研究

首发时间：2019-03-21

徐嘉璐 ¹
徐嘉璐（1992-），女，淀粉资源开发与利用
洪雁 ^{1
2
3}
洪雁（1975-），女，博士生导师，淀粉资源开发与利用
顾正彪 ^{1
2
3} 程力 ^{1
2
3} 李兆丰 ^{1
2
3} 李才明 ^{1
2
3}

1、江南大学食品学院，江苏无锡，214122
2、食品科学与技术国家重点实验室，江南大学，江苏无锡，214122
3、食品安全与营养协同创新中心，江南大学，江苏无锡，214122

摘要：本研究以寡营养培育的少根紫萍和多根紫萍为材料，经提取获得了少根紫萍和多根紫萍淀粉，以玉米淀粉和马铃薯淀粉作对照，通过扫描电子显微镜、X-射线衍射仪、高效阴离子交换色谱、快速黏度分析仪等现代分析仪器对淀粉进行结构和理化性质的比较研究。结果表明：两种浮萍淀粉在颗粒大小，结晶结构及热力学性质上存在显著差异，少根紫萍淀粉分为大、小两种颗粒，B型结晶，而多根紫萍淀粉颗粒大小均一，A型结晶，初始糊化温度高于少根紫萍淀粉；与对照淀粉共同对比发现：玉米淀粉和马铃薯淀粉在颗粒大小、晶型、糊化特性等方面差异显著；与马铃薯淀粉相比，多根紫萍淀粉与玉米淀粉晶型同为A型，短程有序性低，支链链长分布上短链段多，糊化性质相似；与玉米淀粉相比，少根紫萍淀粉与马铃薯淀粉同为B型结晶，支链链长分布上长链段多，但糊化性质上少根紫萍淀粉与玉米淀粉相似，其峰值黏度、崩解值、回生值均低于马铃薯淀粉。

关键词：少根紫萍多根紫萍淀粉结构理化性质

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Study on structure and physicochemical properties of the starches from Landoltia punctata and Spirodela polyrhiza

Jialu Xu ¹
徐嘉璐（1992-），女，淀粉资源开发与利用
Yan Hong ^{2
3
4}
洪雁（1975-），女，博士生导师，淀粉资源开发与利用
Zhengbiao Gu ^{2
3
4} Li Cheng ^{2
3
4} Zhaofeng Li ^{2
3
4} Caiming Li ^{2
3
4}

1、School of Food Science and Technology,Jiangnan University,Wuxi 214122
2、School of Food Science and Technology, Jiangnan University, Wuxi 214122
3、State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu
4、 Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, Jiangsu

Abstract：By taking oligotrophic Landoltia punctata and Spirodela polyrhiza as materials in this research, Landoltia punctata and Spirodela polyrhiza starches are acquired after extraction. Comparative study is conducted on structure and physiochemical properties of starches with modern analytical instruments such as scanning electron microscope, X-ray diffraction,high performance anion exchange chromatography andrapid viscosity analyzerby taking corn starch and potato starch as contrast. According to research findings, there are significant differences on granular sizes, crystalline structures, and thermodynamic properties between the two types of duckweed starches. Landoltia punctata starch includes two types of particles, i.e., big size and small size, with B-type crystals; however, Spirodela polyrhiza starch has uniform size, with A-type crystals and higher initial gelatinization temperature than that of Landoltia punctata starch. Based on comparisons made to the control starches, there are significant differences between corn starch and potato starch on granular sizes, crystal forms, and gelatinization properties. Compared with potato starch, both Spirodela polyrhiza starch and corn starch have A-type crystal form, with low short range ordering, multiple short chain sections distributed in length of branched chains, and similar gelatinization properties. Compared with corn starch, both Spirodela polyrhiza starch and potato starch have B-type crystal form, with multiple long chain sections distributed in length of branched chains. However, the Landoltia punctata starch has similar gelatinization properties with corn starch, and its peak viscosity, breakdown value, and setback value are all lower than that of potato starch.

Keywords： Landoltia punctata Spirodela polyrhiza starch structure physicochemical properties

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徐嘉璐，洪雁，顾正彪，等. 少根紫萍和多根紫萍淀粉结构及理化性质的研究[EB/OL]. 北京：中国科技论文在线 [2019-03-21]. https://www.paper.edu.cn/releasepaper/content/201903-275.

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论文编号	201903-275
论文题目	少根紫萍和多根紫萍淀粉结构及理化性质的研究
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