Morphology and structural properties of high-amylose rice starch residues hydrolysed by amyloglucosidase.
Morphology and structural properties of high-amylose rice starch residues hydrolysed by amyloglucosidase.
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DOI：
10.1016/j.foodchem.2012.12.009
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发表时间：
2013-06
期刊：
影响因子：
8.8
通讯作者：
Jianmin Man;Yang Yang-Yang;Jun-zhong Huang;Changquan Zhang;Fengmin Zhang;Youping Wang;M. Gu;Qiaoquan Liu;Cunxu Wei
中科院分区：
文献类型：
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作者：
Jianmin Man;Yang Yang-Yang;Jun-zhong Huang;Changquan Zhang;Fengmin Zhang;Youping Wang;M. Gu;Qiaoquan Liu;Cunxu Wei
高直链淀粉由于其潜在的健康益处和工业用途而引起相当大的关注。淀粉的酶水解涉及许多生物和工业过程。本论文从转高直链淀粉基因水稻（TRS）及其野生型水稻特青（TQ）中分离淀粉。研究了尼日尔曲霉淀粉葡萄糖苷酶（AAG）水解淀粉残渣的形态结构变化。AAG从颗粒表面水解TQ淀粉，从颗粒内部水解TRS淀粉。在水解过程中，TQ和TRS淀粉残基的无定形结构含量增加，有序结构和单螺旋结构含量减少，糊化焓降低。TRS C型淀粉的A型多晶型比B型多晶型水解得快。TRS淀粉亚颗粒周边区域的短程有序结构和B型多晶型物以及其周围的条带增加了TRS淀粉对AAG水解的抗性。
High-amylose starches are attracting considerable attention because of their potential health benefits and industrial uses. Enzyme hydrolysis of starch is involved in many biological and industrial processes. In this paper, starches were isolated from high-amylose transgenic rice (TRS) and its wild type rice, Te-qing (TQ). The morphological and structural changes of starch residues following Aspergillus niger amyloglucosidase (AAG) hydrolysis were investigated. AAG hydrolysed TQ starch from the granule surface, and TRS starch from the granule interior. During AAG hydrolysis, the content of amorphous structure increased, the contents of ordered structure and single helix decreased, and gelatinisation enthalpy decreased in TQ and TRS starch residues. The A-type polymorph of TRS C-type starch was hydrolysed faster than the B-type polymorph. The short-range ordered structure and B-type polymorph in the peripheral region of the subgranule and the surrounding band of TRS starch increased the resistance of TRS starch to AAG hydrolysis.