Abstract：
This study examines the effects of flaxseed gum (FG) on the aggregate structure, pasting and rheological properties of waxy rice starch (WRS). Results display an increase in the ordered molecular structure (R1047/1024), relative crystallinity (RC), compactness (α), and microphase heterogeneity (ε, density degree of nanoaggregates, from 3.52 to 4.23) for WRS-FG complexes. These suggested FG facilitated the development of more organized molecular and crystalline structures of WRS, accompanied by the formation of ordered nanoaggregates with higher density (i.e., nano-aggregation structure). Also, FG addition resulted in the formation of enhanced gel network structure characterized by thicker layer walls and more uniform pores. These structural transformations contributed to a rise in gelatinization temperature (To, from 56.90 °C to 62.10 °C) and enthalpy (ΔH), as well as alterations in paste viscosities (PV, from 1285.00 mPa·s to 1734.00 mPa·s), and the rigidity of network structure (e.g., decreased loss tangent). These results indicate that FG could effectively regulate the techno-functional properties of WRS by rationally controlling the starch intrinsic structures of starch. And this study may improve the pasting and gelling properties of starch, thus driving the development of high-quality starchy foods and prolonging their shelf life, especially for glutinous rice flour products.
摘要：
本研究考察了亚麻籽胶（FG）对聚集体结构的影响，糯米淀粉(WRS)的糊化和流变特性.结果显示有序分子结构(R1047/1024)增加，相对结晶度(RC)，紧密度(α)，和微相异质性(ε，纳米聚集体的密度，从3.52到4.23）对于WRS-FG复合物。这些建议FG促进了WRS更有组织的分子和晶体结构的发展，伴随着具有较高密度的有序纳米聚集体的形成(即，纳米聚集结构）。此外，添加FG导致形成增强的凝胶网络结构,其特征在于更厚的层壁和更均匀的孔。这些结构转变导致糊化温度升高(To，从56.90°C到62.10°C)和焓(ΔH)，以及糊状物粘度的变化(PV，从1285.00mPa·s到1734.00mPa·s)，和网络结构的刚度(例如，损耗角正切减小)。这些结果表明，FG可以通过合理控制淀粉的淀粉固有结构来有效调节WRS的技术功能特性。本研究可以改善淀粉的糊化和胶凝性能,从而推动了优质淀粉食品的开发，延长了保质期，特别是糯米粉制品。
