Macromolecular characteristics of ten yam (Dioscorea spp) starches
Macromolecular characteristics of ten yam (Dioscorea spp) starches
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DOI：
10.1002/jsfa.1410
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发表时间：
2003-07
影响因子：
4.1
通讯作者：
A. Rolland-Sabaté;N. Amani;D. Dufour;S. Guilois;P. Colonna
中科院分区：
文献类型：
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作者：
A. Rolland-Sabaté;N. Amani;D. Dufour;S. Guilois;P. Colonna
对10种薯蓣属植物玉米、小麦、马铃薯和木薯的淀粉进行了比较，并采用多角度激光散射-高效粒径排除色谱法对其进行了表征。95% （v/v）二甲基亚砜处理和高压容器中的微波加热使淀粉样品完全溶解。山药淀粉的分子量为1.88 × 108 ~ 3.27 × 108 g mol - 1， RG为258 ~ 396 nm。支链淀粉的水动力系数在0.36 ~ 0.44之间，说明玉米、5号玉米和山药的支链淀粉具有高度分支结构。对山药淀粉的大分子特征进行多维度分析，将山药淀粉分为3类：dumetorum品种（Dioscorea dumetorum）、esculenta 5品种（Dioscorea esculenta）和其他8种山药淀粉，包括薯蓣品种alata和薯蓣-rotundata品种。部分山药淀粉也在90℃下浸出。浸出组分的大分子特征证实了先前的类型学。版权所有©2003中国化工学会
Starches from ten yam (Dioscorea) species were compared with those of maize, wheat, potato and cassava, and characterized by high-performance size-exclusion chromatography coupled with multiangle laser light scattering. Treatment with 95% (v/v) dimethylsulphoxide and microwave heating in a high-pressure vessel led to complete dissolution of the starch samples. For yam starches, Mw were between 1.88 × 108 and 3.27 × 108 g mol−1 and RG were between 258 and 396 nm. The hydrodynamic coefficients of amylopectins were between 0.36 and 0.44, indicating that those of maizes and esculenta 5 and dumetorum yam species had particularly highly branched structures. Multidimensional analysis of the macromolecular characteristics of yam starches indicated three classes: dumetorum cultivar (Dioscorea dumetorum), esculenta 5 cultivar (Dioscorea esculenta) and the other eight yam starches, including cultivars of Dioscorea alata and Dioscorea cayenensis-rotundata species. Some yam starches were also leached at 90 °C. The macromolecular characteristics of the leached fractions confirmed the previous typology. Copyright © 2003 Society of Chemical Industry