不同产地桄榔淀粉结构特性与理化性质研究

Study on the structural and physicochemical properties of Arenga pinnata starches from different producing areas

中文关键词:  桄榔淀粉  结构特性  理化特性

英文关键词:Arenga pinnata starch  structural properties  physical and chemical properties

中文摘要:

      目的 研究产地(广西省宁明县、广西省龙州县及海南省兴隆县)因素对桄榔淀粉的结构特性和理化性质的影响。方法 分别提取广西宁明、海南兴隆桄榔和广西龙州所产桄榔粉中的淀粉, 考查3种淀粉分子链结构、结晶结构、溶胀力、溶解度和冻融稳定性差异。结果 3个不同产地的桄榔淀粉的直链淀粉含量存在显著差异(P<0.05), 其中海南兴隆桄榔淀粉的直链淀粉含量最高(50.49%)。3个不同产地的桄榔淀粉形态大多呈现椭球形, 广西宁明桄榔淀粉平均粒径最大。X射线衍射和红外谱图表明, 3个不同产地的桄榔淀粉分子的有序程度由高到低依次为: 广西龙州桄榔淀粉(22.65%)>广西宁明桄榔淀粉(19.02%)>海南兴隆桄榔淀粉(18.72%)。随着温度的增加, 3个不同产地的桄榔淀粉的溶解度与膨胀力均显著增加(P<0.05), 其中海南兴隆桄榔淀粉的溶解度最大, 广西宁明桄榔淀粉的溶胀力最大, 广西龙州桄榔淀粉的冻融稳定性最好。结论 3个不同产地的桄榔淀粉的结构特性与理化性质存在差异, 可为其在工业应用上提供理论基础。

英文摘要:

      Objective To investigate the effects of producing areas (Ningming county, Guangxi, Longzhou county, Guangxi and Xinglong county, Hainan) on structural characteristics and physicochemical properties of Arenga pinnata starches. Methods The starches were extracted from A. pinnata of Ningming, Guangxi and Xinglong, Hainan and Arenga pinnata powder of Longzhou, Guangxi, the differences in molecular chain structure, crystal structure, swelling capacity, solubility and freeze-thaw stability of the 3 kinds of A. pinnata starches and were investigated. Results The amylose content of the starches from different areas were significantly different (P<0.05), and the amylose content of starch from Xinglong, Hainan was the highest (50.49%). The shapes of the 3 kinds of starches were mostly ellipsoidal, and the A. pinnata starch from Ningming, Guangxi had the largest average particle size. X-ray diffraction and infrared spectroscopy showed that molecules order degrees of starches in different areas from high to low was as follows: A. pinnata starch from Longzhou, Guangxi (22.65%)> A. pinnat starch from Ningming, Guangxi (19.02%)>A. pinnat starch from Xinglong, Hainan (18.72%). With the increased of temperature, the solubility and swelling force of the A. pinnata starches from different areas all significantly increase (P<0.05), among them, A. pinnata starch from Xinglong, Hainan had the largest solubility, A. pinnata starch from Ningming, Guangxi had the largest swelling power, and A. pinnata starch from Longzhou, Guangxi had the best freeze-thaw stability. Conclusion There are differences in the structure and physicochemical properties of the A. pinnata starches from 3 different areas, which can provide guiding bases for its industrial applications.