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首页> 外文期刊>Journal of Agricultural and Food Chemistry >STARCH IDENTIFICATION AND DETERMINATION IN SWEETENED FRUIT PREPARATIONS
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STARCH IDENTIFICATION AND DETERMINATION IN SWEETENED FRUIT PREPARATIONS

机译：糖化水果制品中的淀粉鉴定和测定

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摘要

Starch is used as a thickening and gelling agent in sweetened food products such as sweetened fruit preparations (SFP). Due to a lack of efficient methods in the literature for identification and measurement of starch in such samples, this study was deemed necessary. Dialysis was used as a purification technique that allowed the preservation of starch while simultaneously eliminating saccharose. The study of experimental parameters such as dialysis membrane cutoff, treatment time, temperature, and water renewal leads to a yield of saccharose elimination of 99.4% (sigma% = 0.1%) for strawberry SFP. Enzymatic hydrolysis of starch has been done by alpha-amylase and amyloglucosidase. A research strategy relying on the use of Rechtschaffner's matrix was achieved for hydrolysis conditions study. Previous gelatinization-alkalinization treatment, starch modification, hydrolysis time, and pH have great effect on the efficacy of hydrolysis. The determination of glucose released by hydrolysis has been done with hexokinase and glucose-6-phosphate dehydrogenase. The use of this method on strawberry SFP containing 3.0% (w/w) acetylated distarch adipate leads to the determination of 92% (relative standard deviation sigma% = 3.1%) starch. This method can be considered to be efficient, specific, and reproducible for this starch in these samples.
机译：淀粉在甜味食品（例如甜味水果制剂（SFP））中用作增稠剂和胶凝剂。由于文献中缺乏用于鉴定和测量此类样品中淀粉的有效方法，因此认为该研究是必要的。透析被用作纯化技术，该技术可以保存淀粉，同时消除蔗糖。对实验参数的研究，例如透析膜截留，处理时间，温度和水更新，导致草莓SFP的蔗糖消除率为99.4％（sigma％= 0.1％）。淀粉的酶水解已经通过α-淀粉酶和淀粉葡糖苷酶完成。实现了一种依赖Rechtschaffner矩阵的研究策略，用于水解条件的研究。先前的糊化-碱化处理，淀粉改性，水解时间和pH对水解效果有很大影响。水解释放的葡萄糖的测定已经用己糖激酶和6-磷酸葡萄糖脱氢酶完成。在包含3.0％（w / w）乙酰化二链己二酸酯的草莓SFP上使用此方法可测定92％（相对标准偏差sigma％= 3.1％）的淀粉。对于这些样品中的这种淀粉，该方法被认为是高效，特异性和可重现的。

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