Amylopectin crystal seeds: Characterization and their effect on amylopectin retrogradation
Amylopectin crystal seeds: Characterization and their effect on amylopectin retrogradation
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支链淀粉晶种：表征及其对支链淀粉回生的影响
DOI：
10.1016/j.foodhyd.2020.106409
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发表时间：
2021-02
影响因子：
10.7
通讯作者：
Yaoqi Tian
中科院分区：
文献类型：
--
作者：
Wang Yunyun;Jinling Zhan;Hao Lu;Ranran Chang;Lizhong Qiu;Yaoqi Tian
支链淀粉的回生对淀粉的整体特性有很大影响。它在很长一段时间内逐渐发生，其测量结果往往是微妙的。本研究制备了三种类型的支链淀粉晶种，并将其添加到大米支链淀粉中，以提高支链淀粉的回生检测能力。其中，两种B型晶种使降解支链淀粉的相对结晶度提高了4.73%，回生速率常数从0.035提高到最大0.045 d−1。这些结果表明，具有相似晶体结构的这两种AC在支链淀粉重结晶过程中促进了核的形成。剩余的晶种具有A型结构，对支链淀粉的回生没有明显影响。因此，推测纯支链淀粉通过形成具有B型结构的核而退化，形成的核随后诱导相邻的链形成最终的淀粉晶体。·制备并表征了支链淀粉晶种。·在大米支链淀粉中添加乙酰胆碱，以提高回生的检测能力。·B型ACS增加了退化支链淀粉的有序结构。·B型ACS促进了支链淀粉的回生。·A型ACS不影响支链淀粉的回生。
Amylopectin retrogradation greatly affects the overall characteristics of starch. It occurs gradually over a long period of time and the results of its measurement are often subtle. In this study, three types of amylopectin crystal seeds (ACS) were prepared and added to rice amylopectin to enhance the detectability of amylopectin retrogradation. Among the ACS, two crystal seeds with B-type structures increased the relative crystallinity of retrograded amylopectin by a maximum of 4.73% and the retrogradation rate constant from 0.035 up to the maximum 0.045 d −1 . These results indicated that these two types of ACS with similar crystal structures increased the nuclei formation during amylopectin recrystallization. The remaining crystal seed had an A-type structure and no significant effect on amylopectin retrogradation. Therefore, it was speculated that pure amylopectin retrograded by forming nuclei with a B-type structure, and the nuclei formed subsequently induced adjacent chains to form the eventual starch crystal. • Amylopectin crystal seeds (ACS) were prepared and characterized. • ACS were added to rice amylopectin to enhance the detectability of retrogradation. • The B-type ACS increased the ordered structure of retrograded amylopectin. • The B-type ACS promoted the retrogradation of amylopectin. • The A-type ACS did not affect retrogradation of amylopectin.
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影响因子：
2.9
作者：
IMBERTY, A;PEREZ, S
通讯作者：
PEREZ, S
影响因子：
6.1
作者：
Jin Xu;Wenxiu Zhao;Yawei Ning;Zhengyu Jin;Baocai Xu;Xueming Xu
通讯作者：
Jin Xu;Wenxiu Zhao;Yawei Ning;Zhengyu Jin;Baocai Xu;Xueming Xu
影响因子：
10.7
作者：
Mutungi, C.;Onyango, C.;Rohm, H.
通讯作者：
Rohm, H.
DOI：
10.1016/j.lwt.2009.11.011
发表时间：
2010-05
期刊：
Lwt - Food Science and Technology
影响因子：
--
作者：
L. Iturriaga;B. A. L. D. Mishima;M. Añón
通讯作者：
L. Iturriaga;B. A. L. D. Mishima;M. Añón
DOI：
10.1016/j.ijbiomac.2010.10.008
发表时间：
2011
影响因子：
8.2
作者：
Xijun Lian;Shuyi Zhao;Qinsheng Liu;Xu Zhang
通讯作者：
Xijun Lian;Shuyi Zhao;Qinsheng Liu;Xu Zhang