福建农业学报2025，Vol.40Issue(2)：171-180,10.DOI:10.19303/j.issn.1008-0384.2025.02.007
不同回生时间对板栗淀粉理化特性和微观结构的影响
Physicochemical Properties and Microstructure of Castanea mollissima Blume Starch Affected by Retrogradation Duration
摘要
Abstract
[Objective]Effects of retrogradation time on the physicochemical properties and microstructure of Chinese chestnut starch were investigated,aiming to provide reference data for its processing and to further explore the retrogradation mechanism.[Method]Starch of Castanea mollissima Blume was gelatinized,refrigerated at 3℃for 1,3,7,and 14 d,and dried in a vacuum freeze dryer.Contents of total starch,amylose,and amylopectin as well as iodine blue value and retrogradation degree of the samples were determined.Microstructural changes of the starch as affected by the varied lengths of retrogradation time were observed under a scanning electron microscope.Pearson-coefficients of correlation between the starch physicochemical indexes and retrogradation duration were obtained.[Result]The total starch content in the chestnut starch increased with increasing time of retrogradation and peaked on the 14 d at 73.02%.The content of amylose was also on an increasing trend that reached the highest at 36.14%on the last day of treatment as well.Meanwhile,the iodine blue value and retrogradation degree rose gradually and the water solubility index and swelling force of the treated starches became significantly lower than those of control with the changes shaped like the letter N.The time of in vitro digestion of the starch increased gradually with the retrogradation duration.The starting temperature(To),peak temperature(Tp),termination temperature(Tc),and crystal melting thermal enthalpy(ΔH)of the treatment starches were significantly lower than those of control.But there were no significant differences in the thermal properties between the treatment groups.Significant positive correlations were observed between the retrogradation degree and treatment time(P＜0.05,r=0.96)as well as between the iodine blue value and amylose content(P＜0.05,r=0.97).The 3D structure of the starch could be gradually restored in 1-7 d retrogradation but deteriorated at 14 d showing a rough surface on the gel.[Conclusion]Compared with native starch(0 d),the gelatinized and retrograded Chinese chestnut starch exhibited significantly decreased physicochemical properties.Additionally,retrogradation time had a notable impact on the starch's microstructure.关键词
回生时间/板栗淀粉/理化指标/相关性/微观结构Key words
retrogradation time/Chinese chestnut starch/physicochemical index/correlation/microstructure分类
轻工业引用本文复制引用
王纪辉,张时馨,刘亚娜,胡伯凯,耿阳阳..不同回生时间对板栗淀粉理化特性和微观结构的影响[J].福建农业学报,2025,40(2):171-180,10.基金项目
贵州省林业科研项目(黔林科合[2025]17号) （黔林科合[2025]17号）
贵州省基础研究计划项目(黔科合基础[2020]1Y142) （黔科合基础[2020]1Y142）
贵州省木本粮油加工科技创新人才团队平台项目(黔科合平台人才[2020]5003) （黔科合平台人才[2020]5003）
