Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties.
Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties.
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DOI：
10.3390/molecules22091526
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发表时间：
2017-09-12
期刊：
影响因子：
--
通讯作者：
Wei C
中科院分区：
文献类型：
--
作者：
Lin L;Zhang Q;Zhang L;Wei C
通过碘吸收光谱和完全支化和去支化淀粉的凝胶渗透色谱分析，研究了6种不同直链淀粉含量的普通大米淀粉的分子结构参数。测定了淀粉的热性质和消化性质，并分析了它们与分子结构参数的关系。结果表明，最大吸收波长、蓝值（BV）、620 nm/550 nm光密度（OD 620/550）、直链淀粉、中间组分、支链淀粉（包括短支链、长支链和支化度）等分子结构参数在不同测定方法中具有较高的相关性。淀粉中间组分与直链淀粉呈显著正相关，与支链淀粉呈显著负相关;支链淀粉分支度与支链淀粉含量呈显著正相关，与直链淀粉含量呈显著负相关。天然淀粉的糊化温度和糊化焓与BV、OD 620/550和直链淀粉含量呈显著正相关，与支链淀粉短支链呈显著负相关。老化淀粉的糊化温度和糊化焓与支链淀粉支化度呈显著负相关。糊化淀粉和老化淀粉的二聚化度与BV、OD 620/550、直链淀粉和中间组分呈显著负相关，与支链淀粉及其短支链和支化度呈显著正相关。
The molecular structural parameters of six normal rice starches with different amylose contents were investigated through their iodine absorption spectra and gel permeation chromatography of fully branched and debranched starches. The thermal and digestion properties of starches were also determined and their relationships with molecular structural parameters were analyzed. Results showed that the molecular structural parameters of maximum absorption wavelength, blue value (BV), optical density 620 nm/550 nm (OD 620/550), amylose, intermediate component, and amylopectin, including its short branch-chains, long branch-chains, and branching degree, had high correlation in different determining methods. The intermediate component of starch was significantly positively related to amylose and negatively related to amylopectin, and the amylopectin branching degree was significantly positively related to amylopectin content and negatively related to amylose content. The gelatinization temperatures and enthalpy of native starch were significantly positively related to BV, OD 620/550, and amylose content and negatively related to amylopectin short branch-chains. The gelatinization temperatures and enthalpy of retrograded starch were significantly negatively related to amylopectin branching degree. The digestions of gelatinized and retrograded starches were significantly negatively related to the BV, OD 620/550, amylose, and intermediate component and positively related to amylopectin and its short branch-chains and branching degree.
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影响因子：
11.2
作者：
Cai, Jinwen;Cai, Canhui;Wei, Cunxu
通讯作者：
Wei, Cunxu
影响因子：
11.2
作者：
Alves, Fernanda Viginotti;Polesi, Luis Fernando;Silveira Sarmento, Silene Bruder
通讯作者：
Silveira Sarmento, Silene Bruder
影响因子：
10.7
作者：
Lin, Lingshang;Cai, Canhui;Wei, Cunxu
通讯作者：
Wei, Cunxu
影响因子：
3.1
作者：
COOKE, D;GIDLEY, MJ
通讯作者：
GIDLEY, MJ
影响因子：
7.4
作者：
Nishi, A;Nakamura, Y;Satoh, H
通讯作者：
Satoh, H