Relationship between structure and functional properties of normal rice starches with different amylose contents
Relationship between structure and functional properties of normal rice starches with different amylose contents
复制标题
不同直链淀粉含量的普通大米淀粉结构与功能特性的关系
DOI：
10.1016/j.carbpol.2015.02.067
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发表时间：
2015-07-10
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;Man, Jianmin;Wei, Cunxu
研究了不同直链淀粉含量的大米淀粉的结构(形态、分子和结晶度)和功能特性(糊化、水解和体外消化)，并分析了它们之间的关系。结果表明，大米淀粉的形态、颗粒大小和晶型没有明显变化。大米淀粉的分子结构(直链淀粉含量、支链支链含量和支链支化度)和结晶结构(相对结晶度、红外比1045/1022 cm(-1)、片层峰强度和片层间距)显著不同，从而导致不同功能特性的差异。糊化温度和水溶性与直链淀粉含量呈显着正相关，与支链淀粉短支链呈显着负相关。膨化力、水解度和体外消化率与支链淀粉短链、相对结晶度、红外比1045/1022 cm(-1)和片层峰强度呈显著正相关，与直链淀粉含量和片层间距呈显著负相关。(C)2015爱思唯尔有限公司。保留所有权利。
The structures (morphology, molecule, and crystallinity) and functional properties (gelatinization, hydrolysis, and in vitro digestion) of normal rice starches with different amylose contents were investigated and their relationships were analyzed. The results showed that the morphology, granule size, and crystalline type did not significantly change among rice starches. The molecular structure (amylose content, amylopectin branch-chain content, and amylopectin branching degree) and crystalline structure (relative crystallinity, IR ratio of 1045/1022 cm(-1), lamellar peak intensity, and lamellar distance) significantly varied among rice starches, which resulted in different functional properties. The gelatinization temperature and water solubility were significantly positively correlated with amylose content but significantly negatively correlated with amylopectin short branch-chain. The swelling power, hydrolysis and in vitro digestion were significantly positively correlated with amylopectin short branch-chain, relative crystallinity, IR ratio of 1045/1022 cm(-1), and lamellar peak intensity but significantly negatively correlated with amylose content and lamellar distance. (C) 2015 Elsevier Ltd. All rights reserved.