Structural change of maize starch granules by ball-mill treatment
Structural change of maize starch granules by ball-mill treatment
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DOI：
10.1002/(sici)1521-379x(199808)50:8
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发表时间：
1998-08
期刊：
影响因子：
2.3
通讯作者：
S. Tamaki;M. Hisamatsu;K. Teranishi;T. Adachi;Tetsuya Yamada
中科院分区：
文献类型：
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作者：
S. Tamaki;M. Hisamatsu;K. Teranishi;T. Adachi;Tetsuya Yamada
研究了球磨处理对玉米淀粉颗粒物理性质和分子变化的影响。采用旋转式球磨机对玉米淀粉进行球磨处理，玉米淀粉的种类为普通、蜡质和高直链淀粉(淀粉)。处理时间为0~320h，尽管三种淀粉颗粒的变化速度不同，但淀粉颗粒表面失去光滑度，变得粗糙。治疗320h后，所有病例均保持完整形态和大小。测定了淀粉酶的敏感性和吸水率。用X-射线衍射仪、差示扫描量热仪和凝胶渗透色谱仪比较了三种淀粉组成的结构变化。高效阴离子交换层析(HPAEC)图谱表明，经球磨机处理320h的脱支化样品在支链淀粉中很少形成极短的链。~(13)C固体核磁共振谱表明支链淀粉和直链淀粉分子可能发生糖苷键的断裂。然而，电子自旋共振谱(ESR)在320h的样品中观察到非常轻微的自由基。
Effect of ball-mill treatment on physical properties and molecular change of maize starch granule was investigated. Ball-mill treatment was done by rotary type mill, and species of maize starch are normal, waxy and high amylose (amylo). Running time of the treatment is 0–320 h. Starch granules loss smoothness on surface and became rough, even though their changing speed was different among the three species. But, they retained whole figure and size after 320 h treatment in the all cases. Amylase susceptivity and water absorption activity were measured. Structural change of starch components was compared among the three species with X-ray diffraction, DSC and GPC. High Performance An-ion Exchange Chromatography (HPAEC) pattern of debranched sample treated with ball-mill for 320 h showed that formation of very short chain in amylopectin is little. 13C solid-NMR spectra suggest that disruption of molecules of amylopectin and amylose with ball-mill might occur at their glycosidic linkage. However, very slight radical was observed by Electron Spin Resonance spectroscopy (ESR) in the case of 320 h sample.