Organisation of the external region of the starch granule as determined by infrared spectroscopy
Organisation of the external region of the starch granule as determined by infrared spectroscopy
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DOI：
10.1016/s0141-8130(02)00067-3
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发表时间：
2002-12-20
影响因子：
8.2
通讯作者：
Mitchell, JR
中科院分区：
文献类型：
--
作者：
Sevenou, O;Hill, SE;Mitchell, JR
采用衰减全反射-傅立叶变换红外光谱（ATR-FTIR）对淀粉颗粒的外部区域进行了研究。天然淀粉（小麦，马铃薯，玉米，糯玉米和amylomaize）进行了分析和比较，糊化和酸水解淀粉。马铃薯淀粉和直链淀粉的红外光谱比其它淀粉更接近高度有序酸解淀粉的红外光谱。FTIR不能区分A型和B型结晶度，因此在淀粉之间观察到的差异与该因素无关。淀粉品种之间的变化被解释在淀粉颗粒的边缘与马铃薯和amylomaize更有序的外部区域的有序结构的水平。这可以解释这两种淀粉对酶水解的高抗性。(C)2002 Elsevier Science B. V.保留所有权利。
Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) was used to study the external regions of starch granules. Native starches (wheat, potato, maize, waxy maize and amylomaize) were analysed and compared to gelatinised and acid-hydrolysed starches. The IR spectra of potato and amylomaize starches were closer to that of highly ordered acid-hydrolysed starch than the other starches. FTIR was not able to differentiate between A- and B-type crystallinity so the difference observed between starches was not related to this factor. The variation between starch varieties was interpreted in terms of the level of ordered structure present on the edge of starch granules with potato and amylomaize being more ordered on their outer regions. This could explain the high resistance of both these starches to enzyme hydrolysis. (C) 2002 Elsevier Science B.V. All rights reserved.