Structural and morphological factors influencing the quantification of resistant starch II in starches of different botanical origin
Structural and morphological factors influencing the quantification of resistant starch II in starches of different botanical origin
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DOI：
10.1016/j.carbpol.2005.02.017
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发表时间：
2005-07
影响因子：
11.2
通讯作者：
H. Themeier;J. Hollmann;U. Neese;M. Lindhauer
中科院分区：
文献类型：
--
作者：
H. Themeier;J. Hollmann;U. Neese;M. Lindhauer
对7种谷物淀粉和11种豌豆淀粉的总淀粉、直链淀粉含量、抗性淀粉II型(RS)、总膳食纤维(TDF)和淀粉损伤率进行了分析。来自谷物淀粉的数据可以根据已经发表的多态类型进行解释。在豌豆淀粉系列中，RS和TDF与大多数淀粉的直链淀粉含量相关。而直链淀粉含量为20.7%的淀粉，其RS含量高达16.8%。差示扫描量热图、淀粉粒大小分布、扫描电子显微镜和光学显微镜显示大量高结晶度和高α-淀粉酶抗性的小颗粒。另一种直链淀粉含量为32%，RS含量很低。造成这一现象的原因是较大的淀粉颗粒比例较高，其中一些被损坏。本研究表明，除了直链淀粉含量、颗粒形态和大小外，其结晶度或损伤程度对淀粉酶的抗性也有很大影响。
Seven cereal starches and 11 pea starches were analysed for total starch, amylose content, resistant starch type II (RS), total dietary fibre (TDF) and starch damage. The data from the cereal starches could be interpreted on basis of the already published polymorph type. In the pea starch series RS and TDF correlated with the amylose content for most starches. But one starch with 20.7% of amylose had an extraordinary high RS content of 16.8%. DSC thermograms, starch granule size distribution, scanning electron and light micrographs revealed a large fraction of small granules of high cristallinity and high α-amylase resistance. Another starch of 32% amylose had a very low RS content. The reason for this was a high fraction of large starch granules, some being damaged. This study shows that besides amylose content, granule morphology and size, its extent of crystallinity or damage have a strong impact on the amylase resistance.