Structural and functional properties of C-type starches
Structural and functional properties of C-type starches
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C型淀粉的结构和功能特性
DOI：
10.1016/j.carbpol.2013.09.058
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发表时间：
2014-01-30
影响因子：
11.2
通讯作者：
Wei, Cunxu
中科院分区：
文献类型：
--
作者：
Cai, Jinwen;Cai, Canhui;Wei, Cunxu
研究了从豌豆种子、蚕豆种子、山药根茎和荸荠球茎中提取的c型淀粉的结构和功能特性。淀粉多呈椭圆形，直链淀粉、损伤淀粉和磷含量差异显著。豌豆、蚕豆和菱角淀粉具有中心门，山药淀粉具有偏心门。荸荠和山药淀粉的支链淀粉短链和长链含量分别较高。荸荠和蚕豆淀粉为ca型结晶度，豌豆和山药淀粉为c型结晶度。荸荠淀粉的膨胀性、颗粒膨胀性和糊化粘度最高，糊化温度和糊化焓最低。蚕豆淀粉的糊化粘度最低，山药淀粉的糊化温度最高。荸荠和山药淀粉对酸和酶水解的敏感性显著提高和显著降低，RDS含量最高和最低，RS含量最低和最高。(C) 2013 Elsevier Ltd.版权所有。
This study investigated the structural and functional properties of C-type starches from pea seeds, faba bean seeds, yam rhizomes and water chestnut corms. These starches were mostly oval in shape with significantly different sizes and contents of amylose, damaged starch and phosphorus. Pea, faba bean and water chestnut starches had central hila, and yam starch had eccentric hilum. Water chestnut and yam starches had higher amylopectin short and long chain, respectively. Water chestnut and faba bean starches showed CA-type crystallinities, and pea and yam starches had C-type crystallinities. Water chestnut starch had the highest swelling power, granule swelling and pasting viscosity, lowest gelatinization temperatures and enthalpy. Faba bean starch had the lowest pasting viscosity, whereas yam starch had the highest gelatinization temperatures. Water chestnut and yam starches possessed significantly higher and lower susceptibility to acid and enzyme hydrolysis, the highest and lowest RDS contents, and the lowest and highest RS contents, respectively. (C) 2013 Elsevier Ltd. All rights reserved.