Comparative study of spring dextrin impact on amylose retrogradation.
Comparative study of spring dextrin impact on amylose retrogradation.
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DOI：
10.1021/jf2052477
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发表时间：
2012-05
影响因子：
6.1
通讯作者：
Jin Xu;Wenxiu Zhao;Yawei Ning;Zhengyu Jin;Baocai Xu;Xueming Xu
中科院分区：
文献类型：
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作者：
Jin Xu;Wenxiu Zhao;Yawei Ning;Zhengyu Jin;Baocai Xu;Xueming Xu
采用广角X射线衍射（WXRD）和差示扫描量热法（DSC）研究了糊精对直链淀粉重结晶的影响。添加SD（7）、SD（9）和SD（11）均降低了直链淀粉的亲和性。或者，SD（3）或SD（5）加速结晶度。用Avrami方程对DSC数据进行了分析，证实了WXRD的结果。最后，采用分子动力学模拟方法对聚合物在水中的行为进行了预测，结果表明小弹簧糊精通过抑制或改变直链淀粉-直链淀粉相互作用来干扰直链淀粉的回生。
The effects of spring dextrin on amylose recrystallization were investigated by wide-angle X-ray diffraction (WXRD) and differential scanning calorimetry (DSC). Recrystallinity of amylose was reduced in terms of adding SD(7), SD(9), or SD(11). Alternatively, SD(3) or SD(5) accelerated the degree of crystallinity. DSC data were analyzed using the Avrami equation and confirmed the results of WXRD. Finally, molecular dynamic simulation was adapted to predict the behavior of polymers in water, and the results showed that the small spring dextrins disturbed amylose retrogradation by inhibiting or altering amylose-amylose interaction.