Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments
Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments
复制标题
从经过不同加工处理的莱尔德扁豆 (Lens culinaris) 种子中分离出的抗性淀粉的结构表征
DOI：
10.1016/j.foodchem.2018.04.122
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发表时间：
2018-10-15
期刊：
影响因子：
8.8
通讯作者：
Boye, Joyce I.
中科院分区：
文献类型：
--
作者：
Ma, Zhen;Yin, Xiuxiu;Boye, Joyce I.
研究了来自未经处理(UL-RS)、发芽(GL-RS)、发酵(FL-RS)、微波(ML-RS)、常规蒸煮(CL-RS)和高压(AL-RS)扁豆种子的抗性淀粉的结构特征。尺寸排斥层析(SEC)结果表明，UL-RS、RL-RS和GL-RS(A组样品)的M-w和(R-h)值高于FL-RS、ML-RS、AL-RS(C组样品)和CL-RS(B组样品)。与SEC结果平行，其他结构特征也遵循相似的趋势，其中C组样品的C-13核磁共振的双螺旋含量和结晶度最低，FT-IR的有序度/双螺旋程度最低。相比之下，A组样品表现出相反的趋势，在其显微照片上显示出大的无定形聚集体。本研究结果将为更好地了解小扁豆不同加工过程中抗性淀粉的形成机理提供依据，并为今后研究其构效关系奠定理论基础。
This work focused on the structural characterization of resistant starch from untreated (UL-RS), germinated (GL-RS), fermented (FL-RS), microwaved (ML-RS), conventionally cooked (CL-RS), and autoclaved (AL-RS) lentil seeds. The size exclusion chromatography (SEC) results showed that UL-RS, RL-RS, and GL-RS (Group A samples) exhibited higher values of M-w and (R-h) over bar than FL-RS, ML-RS, AL-RS (Group C samples), and CL-RS (Group B sample). In parallel with the SEC result, other structural characteristics followed similar trends, where Group C samples exhibited the lowest values of double helix content and crystallinity by C-13 NMR, and degree of order/double helix by FT-IR. Comparatively, Group A samples exhibited the opposite trends, and displayed large amorphous aggregates on their micrograph. The results are expected to provide information for better understanding the mechanism of resistant starch formation during different processing of lentil and to lay a theoretical foundation for the future study of their structure-function relationship.