INTERNAL STRUCTURE OF THE POTATO STARCH GRANULE REVEALED BY CHEMICAL GELATINIZATION
INTERNAL STRUCTURE OF THE POTATO STARCH GRANULE REVEALED BY CHEMICAL GELATINIZATION
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DOI：
10.1016/0008-6215(93)84260-d
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发表时间：
1993-09-02
影响因子：
3.1
通讯作者：
SHEN, JJ
中科院分区：
文献类型：
--
作者：
JANE, JL;SHEN, JJ
马铃薯淀粉分为四个不同大小的组。将直径在30至52μm之间的均匀颗粒尺寸的淀粉在23℃下用氯化钙水溶液(4m)在颗粒的周边化学胶化。使用搅拌机将外围的化学糊化淀粉从颗粒中机械除去。对糊化淀粉和剩余的颗粒淀粉进行碘滴定、凝胶渗透色谱、支链淀粉支链长度和磷分析。结果表明，直链淀粉在颗粒的外围比在核心更集中。核心的直链淀粉比外围的直链淀粉具有更大的分子尺寸。核心的支链淀粉比外围的支链淀粉有更长的B链。淀粉磷酸酯在核心处比在外围处更集中。
Potato starch was separated into four different size groups. The starch of a uniform granular size with diameters between 30 and 52 mum was chemically gelatinized at the periphery of the granules with aqueous calcium chloride (4 m) at 23-degrees-C. Chemically gelatinized starch at the periphery was mechanically removed from the granule by using a blender. The gelatinized starch and the remaining granular starch were subjected to iodine titration, gel permeation chromatography, amylopectin branch-chain-length, and phosphorus analyses. The results showed that amylose was more concentrated at the periphery than at the core of the granule. Amylose at the core had larger molecular size than that at the periphery. Amylopectin at the core had longer long B-chains than that at the periphery. Starch phosphate esters were more concentrated at the core than at the periphery.