Toward underlying reasons for rice starches having low viscosity and high amylose: physiochemical and structural characteristics
Toward underlying reasons for rice starches having low viscosity and high amylose: physiochemical and structural characteristics
复制标题
大米淀粉具有低粘度和高直链淀粉的根本原因：理化和结构特征
DOI：
10.1002/jsfa.5987
复制
发表时间：
2013-05-01
影响因子：
4.1
通讯作者：
Liu, Qiaoquan
中科院分区：
文献类型：
--
作者：
Zhang, Changquan;Zhu, Lijia;Liu, Qiaoquan
背景为了解水稻品种Q11（青露占11）淀粉粘度低的原因，对面粉和淀粉的理化和结构特性进行了研究，并与另一个高直链淀粉但粘度正常的水稻品种进行了比较。结果Q11稻米淀粉粘度低的主要原因不是淀粉酶活性和蛋白质残留。高直链Q11大米淀粉颗粒均匀细小、膨胀势较低是其膨胀体积较低、糊化性能较低的原因之一。Q11淀粉糊中含有部分溶胀颗粒，使糊的流动性增加，导致糊粘度降低。Q11淀粉的糊化焓较小可能与其结晶度较低有关。Q11淀粉中含有较多的短链直链淀粉、较少的短链支链淀粉（DP 1121）和较多的长链支链淀粉（DP 2254），这可能是导致Q11淀粉粘度较低的其他重要因素。结论这些数据有助于了解低粘度与淀粉理化性质的关系，有助于阐明低粘度淀粉的形成机理，并有助于低粘度大米淀粉的应用。(c)2012年化学工业协会
BACKGROUND To understand the reasons for low starch viscosity in rice variety Q11 (Qing-lu-zhan 11), the physiochemical and structural characteristics of flours and starches were investigated and compared with another rice cultivar with similar high amylose but normal viscosity. RESULTS Our results showed that residual -amylase activity and proteins were not the major causes of low starch viscosity in Q11 rice. Homogeneous small granule size and lower swelling power of high-amylose Q11 rice starches was one reason for the low swelling volume and thus the low pasting property. Q11 starch paste contained some partially swollen granules, which could increase the fluidity and thus cause the low paste viscosity. The small gelatinization enthalpy might be due to the lower crystallinity in Q11 starches. Moreover, Q11 starches consisted of more amylose with short chains, but also amylopectin with fewer short chains (DP 1121) and more long chains (DP 2254), which might be other important factors contributing to the low viscosity of Q11 starches. Conclusion These data can add to our understanding of the relationships between low viscosity and physiochemical properties, and will be helpful in elucidating the underlying mechanism of formation of low starch viscosity, as well as applications for low-viscosity rice starches. (c) 2012 Society of Chemical Industry