Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches
Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches
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DOI：
10.1016/j.foodhyd.2015.07.019
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发表时间：
2016-01-01
影响因子：
10.7
通讯作者：
Wei, Cunxu
中科院分区：
文献类型：
--
作者：
Lin, Lingshang;Cai, Canhui;Wei, Cunxu
对正常直链淀粉和高直链淀粉不同大小组分的支链淀粉分子结构和功能特性进行了研究和比较。正常淀粉的不同粒径组分表现出相似的支链淀粉分子结构和功能特性。高直链淀粉小组分的支链长支链和平均支链长度显著高于中、大组分。高直链淀粉的膨胀力、糊化焓、水解消化度均随粒径的减小而显著降低，且与支链淀粉短支链呈显著正相关，与支链淀粉长支链和平均支链长度呈显著负相关。糊化峰温度和抗性淀粉含量随粒径的减小而升高，与支链淀粉长链和平均支链长度呈显著正相关，与支链淀粉短链呈显著负相关。聚类分析表明，高直链淀粉的大粒径组分与中、小粒径组分差异显著，但与普通淀粉的相关性较大。上述结果可为高直链淀粉不同粒径组分的应用提供重要信息。(C) 2015 Elsevier Ltd.版权所有。
The amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches were investigated and compared in this study. The different-sized fractions of normal starch showed similar amylopectin molecular structures and functional properties. The small-sized fraction of high-amylose starch had significantly higher amylopectin long branch-chain and average branch-chain length than its counterpart medium- and large-sized fractions. The swelling power, gelatinization enthalpy, and hydrolysis and digestion degrees of high-amylose starch significantly decreased with decrease of granule size, and were significantly positively correlated with amylopectin short branch-chain and negatively correlated with amylopectin long branch-chain and average branch-chain length. The gelatinization peak temperature and resistant starch content increased with decrease of granule size, and were significantly positively correlated with amylopectin long branch-chain and average branch-chain length and negatively correlated with amylopectin short branch-chain. The hierarchical cluster analysis indicated that the large-sized fraction of high-amylose starch was significantly different from the medium- and small-sized fractions of high-amylose starch but more relative with normal starch. The above results could provide important information for the applications of different-sized fractions of high-amylose maize starch. (C) 2015 Elsevier Ltd. All rights reserved.