Molecular structures of rice starch to investigate the differences in the processing quality of rice flours
Molecular structures of rice starch to investigate the differences in the processing quality of rice flours
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DOI：
10.1007/s10068-018-0330-4
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发表时间：
2018-08-01
影响因子：
2.9
通讯作者：
Shin, Malshick
中科院分区：
文献类型：
--
作者：
Mun, Saehun;Shin, Malshick
研究了从三个韩国大米品种东津1号、和平和一米中纯化的非糯性大米淀粉的分子结构，以确定与具有类似加工品质的其他米粉相比，用东津1号面粉难以制作馒头的主要原因。采用高效体积排阻色谱和高效阴离子交换色谱分析了3种大米淀粉的分子结构特征。东津1号淀粉的直链淀粉分子量较低，短α链所占比例较小，支链淀粉平均分支链长度较长。这些特性导致东进1号淀粉的持水力、80 ℃膨胀力和峰值粘度均低于其他两种淀粉。直链淀粉的分子量和支链淀粉的聚合度是影响非糯米粉制作无谷蛋白烘焙产品的重要因素。
The molecular structures of non-waxy rice starches purified from three Korean rice cultivars, Dongjin1, Hopyeong, and Ilmi, were investigated to determine the main reasons why it is difficult to make manju with Dongjin1 flour compared to other rice flours with similar processing qualities. The molecular structural characteristics of the three rice starches were analyzed by high-performance size-exclusion chromatography and high-performance anion-exchange chromatography. The Dongjin1 starch had lower molecular weight (MW) amylose, a smaller proportion of short a chains, and higher average amylopectin branch chain length than the other two starches. These properties of Dongjin1 starch resulted in a lower water binding capacity, lower swelling power at 80 A degrees C, and lower peak viscosity than those of the other two starches. It is suggested that the MW of amylose and degree of polymerization of amylopectin are important factors to make gluten-free bakery products using non-waxy rice flours.