Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules

被引：83
作者：
Ye, Fayin [1 ]
Xiao, Li [1 ]
Liang, Yanan [1 ]
Zhou, Yun [1 ]
Zhao, Guohua [1 ,2 ]
机构：
[1] Southwest Univ, Coll Food Sci, 2 Tiansheng Rd, Chongqing 400715, Peoples R China
[2] Chongqing Engn Res Ctr Sweet Potato, Chongqing 400715, Peoples R China
来源：
CARBOHYDRATE POLYMERS | 2019年 / 213卷
基金：
中国国家自然科学基金;
关键词：
Sweet potato starch; Molecular structure; Fermentation; Physicochemical properties; Starch modification; BRANCH CHAIN-LENGTH; GRANULE SIZE; CORN STARCH; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; PASTING PROPERTIES; DIGESTIBILITY; AMYLOPECTIN; TUBER; ROOT;
D O I：
10.1016/j.carbpol.2019.02.077
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of spontaneous fermentation on the molecular and physicochemical characteristics of sweet potato starch stored in tank during twelve months were investigated. From starch slurry collected during spontaneous fermentation, eight isolates showed amylolytic activity, which included two Acetobacter strains, five Bacillus strains and one Gluconacetobacter strain. By spontaneous fermentation, the amylose content and the average molecular weight of starch were significantly decreased. Besides, the native and fermented starches showed different amylopectin chain-length distribution patterns. Among them, no significant differences in granular morphology, granule size distribution, and crystalline structure. However, the thermal and pasting properties as well as the hardness of the starch gel differed significantly. Pearson's correlation analysis showed that the physicochemical properties was mainly influenced by the changes in the amylose content, amylopectin chain-length distribution as well as the average molecular weight of starch. These findings demonstrated the feasibility of spontaneous fermentation as a tool for modifying starches.
引用
收藏
页码：79 / 88
页数：10
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