RETROGRADATION OF POTATO STARCH AS STUDIED BY FOURIER-TRANSFORM INFRARED-SPECTROSCOPY
RETROGRADATION OF POTATO STARCH AS STUDIED BY FOURIER-TRANSFORM INFRARED-SPECTROSCOPY
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DOI：
10.1002/star.19940461202
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发表时间：
1994-12-01
期刊：
影响因子：
2.3
通讯作者：
VLIEGENTHART, JFG
中科院分区：
文献类型：
--
作者：
VANSOEST, JJG;DEWIT, D;VLIEGENTHART, JFG
采用傅里叶变换红外光谱法对马铃薯淀粉-水体系（10%w/w凝胶）的老化动力学进行了监测，并与糯玉米淀粉进行了比较。C-C和C-O伸缩区（1300-800 cm ~（-1））对退变过程敏感。马铃薯淀粉的老化过程是一个多阶段的过程，其特征是形成了短程和长程有序。第一阶段的特点是螺旋的形成和结晶直链淀粉区的快速形成。第二阶段被描述为支链淀粉螺旋聚集的诱导时间。第三阶段为支链淀粉的螺旋-螺旋聚集和结晶。马铃薯淀粉的一级反应速率常数为（9.6 ± 1.4）× 10 ~（-3）h ~（-1）。计算的速率常数与已知的糯玉米和马铃薯淀粉老化动力学的差异一致。这种影响主要是由于直链淀粉和支链淀粉老化速率的差异造成的。马铃薯淀粉由直链淀粉和支链淀粉组成。直链淀粉结晶在几小时内发生，而支链淀粉结晶缓慢，并在几周内出现湖泊。
Retrogradation kinetics for a potato starch-water system (10% w/w gel) was monitored by Fourier Transform infrared spectroscopy and compared with waxy maize starch. The spectra showed the C-C and C-O stretching region (1300-800 cm(-1)) to be sensitive to the retrogra dation process. A multi-stage process was observed during the retrogradation of potato starch and characterized as the formation of short- and long-range order. The first stage was characterized as the formation of helices and the fast formation of crystalline amylose regions. The second stage was described as the induction time for amylopectin helix aggregation. Stage three was described as the helix-helix aggregation and the crystallization of amylopectin. The overall-first order calculated rate constant of potato starch was (9.6+/-1.4) 10(-3)h(-1). The calculated rate constant were in agreement with the known difference in retrogradation kinetics of waxy maize and potato starch. The effects were explained by the differences in retrogradation rate of amylopectin and amylose. Potato starch consists of amylose as well as amylopectin. Whereas amylose crystallization occurs within a few hours, amylopectin crystallization is slow and lakes a few weeks.