Different Structural Properties of High-Amylose Maize Starch Fractions Varying in Granule Size
Different Structural Properties of High-Amylose Maize Starch Fractions Varying in Granule Size
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不同颗粒尺寸的高直链玉米淀粉级分的不同结构特性
DOI：
10.1021/jf503865e
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发表时间：
2014-12-03
影响因子：
6.1
通讯作者：
Wei, Cunxu
中科院分区：
文献类型：
--
作者：
Cai, Canhui;Lin, Lingshang;Wei, Cunxu
用甘油离心法从正常和高直链淀粉中分离出大、中、小颗粒。普通玉米淀粉不同粒径组分的分子量分布、晶体结构、长、短程有序结构和淀粉片层结构相似，而高直链淀粉不同粒径组分的结构特性差异较大。高直链淀粉的直链淀粉含量、碘蓝值、支链淀粉长支链和1045/1022 cm（-1）的IR比随粒径的减小而显著增加，而支链淀粉短支链和分枝度、相对结晶度、1022/995 cm（-1）的IR比和片层结构峰强度随粒径的减小而显著降低。高直链玉米淀粉大颗粒为a型结晶度，天然和中等大小的高直链玉米淀粉颗粒为ca型结晶度，小颗粒的高直链玉米淀粉为c型结晶度，说明c型淀粉可能含有a型淀粉颗粒。
Large-, medium-, and small-sized granules were separated from normal and high-amylose maize starches using a glycerol centrifugation method. The different-sized fractions of normal maize starch showed similar molecular weight distribution, crystal structure, long- and short-range ordered structure, and lamellar structure of starch, but the different-sized fractions of high-amylose maize starch showed markedly different structural properties. The amylose content, iodine blue value, amylopectin long branch-chain, and IR ratio of 1045/1022 cm(-1) significantly increased with decrease of granule size, but the amylopectin short branch-chain and branching degree, relative crystallinity, IR ratio of 1022/995 cm(-1), and peak intensity of lamellar structure markedly decreased with decrease of granule size for high-amylose maize starch. The large-sized granules of high-amylose maize starch were A-type crystallinity, native and medium-sized granules of high-amylose maize starch were CA-type crystallinity, and small-sized granules of high-amylose maize starch were C-type crystallinity, indicating that C-type starch might contain A-type starch granules.