A new allomorph distribution of C-type starch from root tuber of Apios fortunei
A new allomorph distribution of C-type starch from root tuber of Apios fortunei
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Apios Fortunei块根C型淀粉的新同质异型分布
DOI：
10.1016/j.foodhyd.2016.11.043
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发表时间：
2017-05-01
影响因子：
10.7
通讯作者：
Wei, Cunxu
中科院分区：
文献类型：
--
作者：
Fan, Xiaoxu;Zhao, Lingxiao;Wei, Cunxu
从美洲蜜蜂的块根中分离出淀粉。本研究对其形貌、热性能和晶体结构进行了研究。结果表明，淀粉颗粒呈球形、多边形和椭圆形，中间带Hila，有两个独立的糊化峰，结晶度为C型。热台显微镜观察发现，淀粉可分为糊化温度较低和糊化温度较高的两组颗粒，其中组1和组2的糊化温度分别占总糊化温度的45.5%和54.5%。随着水中KCl0~2M浓度的增加，第1组和第2组淀粉的糊化峰温分别从68.3℃到66.6℃和75.4℃到82.7℃。在78℃的2MKCl中，第2组淀粉颗粒通过糊化第1组淀粉颗粒与淀粉进一步分离，表现出完整的颗粒形状、A型结晶度和单一的糊化峰。组1和组2的淀粉粒分别对应于B型和A型淀粉，但在形态、大小和直链淀粉含量上没有差异。上述结果表明，云杉C型淀粉的A型和B型同素异形体分布在不同的淀粉颗粒中。(C)2015爱思唯尔有限公司。保留所有权利。
Starch was isolated from root tuber of Apios fortunei. Its morphology, thermal properties, and crystalline structure were investigated in this study. The results showed that the starch had spherical, polygonal, and ellipsoidal granule shapes with central hila, showed two separate gelatinization peaks, and exhibited C-type crystallinity. Hot stage microscope observation showed that starch could be divided into two groups of granules with low and high gelatinization temperatures, and the Group 1 and 2 granules accounted for 45.5% and 54.5% of the total granule number, respectively. The gelatinization peak temperatures of Group 1 and 2 starch granules changed from 68.3 to 66.6 degrees C and from 75.4 to 82.7 degrees C with the increase of KCl concentration in water from 0 to 2 M. The Group 2 starch granules were further separated from starch through gelatinizing Group 1 granules at 78 degrees C in 2 M KCl, and displayed intact granular shape, A-type crystallinity, and single gelatinization peak. The Group 1 and 2 starch granules corresponded to B- and A-type starches, respectively, but had no differences in morphology, size, and amylose content. The above results showed that the A- and B-type allomorphs of C-type starch from A. fortunei were distributed in the different starch granules. (C) 2015 Elsevier Ltd. All rights reserved.