Barley Grain Constituents, Starch Composition, and Structure Affect Starch in Vitro Enzymatic Hydrolysis
Barley Grain Constituents, Starch Composition, and Structure Affect Starch in Vitro Enzymatic Hydrolysis
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DOI：
10.1021/jf200054e
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发表时间：
2011-05-11
影响因子：
6.1
通讯作者：
Chibbar, Ravindra N.
中科院分区：
文献类型：
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作者：
Asare, Eric K.;Jaiswal, Sarita;Chibbar, Ravindra N.
以10个不同基因型的大麦为材料，研究了淀粉物理性质与酶解的关系。十种大麦基因型包括一种正常淀粉（CDC McGwire）、三种增加直链淀粉的淀粉（SH 99250、SH 99073和SB 94893）和六种蜡质淀粉（CDC Alamo、CDC Fibar、CDC Candle、Wessels Betzes、CDC Rendezes和SB 94912）。总淀粉含量与千粒重呈显著正相关（r（2）= 0.70，p < 0.05）。籽粒蛋白质含量的增加不仅与总淀粉含量相关（r（2）=-0.80，p < 0.01），而且影响纯淀粉的酶解（r（2）=-0.67，p < 0.01）。然而，DP 12-18（F-II）之间支链淀粉单元链长度的增加对淀粉浓度是有害的（r（2）= 0.46，p < 0.01）。直链淀粉浓度影响颗粒大小分布，增加直链淀粉基因型显示非常小的C-颗粒的体积百分比大大降低（正常>增加直链淀粉）。快速消化淀粉（RDS）随着直链淀粉浓度的降低而增加。原子力显微镜（AFM）分析显示，较高的多分散指数的直链淀粉在CDC麦奎尔和增加直链淀粉基因型，这可能有助于他们减少酶水解，相比蜡质淀粉基因型。β-葡聚糖和膳食纤维浓度的增加也减少了膳食样品的酶水解。平均连锁聚类分析结果表明，直链淀粉含量的变化显著（p < 0.01）影响粗粉和纯淀粉中抗性淀粉的含量。RS也与B型颗粒（5-15 μ m）和支链淀粉F-III（19-36 DP）级分有关。结果表明，SH 99250基因型与其他直链淀粉含量增加的基因型（SH 99073和SH 94893）相比，其籽粒重量下降幅度较小，可能是培育直链淀粉含量增加而不影响籽粒重量和产量的大麦品种的一个有希望的基因型。
The relationship between starch physical properties and enzymatic hydrolysis was determined using ten different hulless barley genotypes with variable carbohydrate composition. The ten barley genotypes included one normal starch (CDC McGwire), three increased amylose starches (SH99250, SH99073, and SB94893), and six waxy starches (CDC Alamo, CDC Fibar, CDC Candle, Waxy Betzes, CDC Rattan, and SB94912). Total starch concentration positively influenced thousand grain weight (TGW) (r(2) = 0.70, p < 0.05). Increase in grain protein concentration was not only related to total starch concentration (r(2) = -0.80, p < 0.01) but also affected enzymatic hydrolysis of pure starch (r(2) = -0.67, p < 0.01). However, an increase in amylopectin unit chain length between DP 12-18 (F-II) was detrimental to starch concentration (r(2) = 0.46, p < 0.01). Amylose concentration influenced granule size distribution with increased amylose genotypes showing highly reduced volume percentage of very small C-granules ( normal > increased amylose. Rapidly digestible starch (RDS) increased with a decrease in amylose concentration. Atomic force microscopy (AFM) analysis revealed a higher polydispersity index of amylose in CDC McGwire and increased amylose genotypes which could contribute to their reduced enzymatic hydrolysis, compared to waxy starch genotypes. Increased beta-glucan and dietary fiber concentration also reduced the enzymatic hydrolysis of meal samples. An average linkage cluster analysis dendrogram revealed that variation in amylose concentration significantly (p < 0.01) influenced resistant starch concentration in meal and pure starch samples. RS is also associated with B-type granules (5-15 mu m) and the amylopectin F-III (19-36 DP) fraction. In conclusion, the results suggest that barley genotype SH99250 with less decrease in grain weight in comparison to that of other increased amylose genotypes (SH99073 and SH94893) could be a promising genotype to develop cultivars with increased amylose grain starch without compromising grain weight and yield.