Allomorph distribution and granule structure of lotus rhizome C-type starch during gelatinization
Allomorph distribution and granule structure of lotus rhizome C-type starch during gelatinization
复制标题
莲藕C型淀粉糊化过程中同质异形体分布及颗粒结构
DOI：
10.1016/j.foodchem.2013.07.091
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发表时间：
2014-01-01
期刊：
影响因子：
8.8
通讯作者：
Wei, Cunxu
中科院分区：
文献类型：
--
作者：
Cai, Canhui;Cai, Jinwen;Wei, Cunxu
以莲藕C型淀粉为原料，采用多种工艺对糊化过程中的异形体分布和颗粒结构进行了研究。糊化过程中结晶度的破坏是从远离偏心种脐的一端开始，然后扩展到颗粒中心。种脐端周边最终胶化，并伴有高度肿胀。在糊化过程中，淀粉的结晶度由C型经C-A型转变为A型，最后转变为无定形结构。糊化淀粉的直链淀粉含量、结晶度、螺旋含量、1045/1022 cm（-1）比值和结晶峰强度在70 ℃后显著降低。在70 ℃后，非晶含量和10221995 cm（-1）的比率增加。结果表明，B型异形体主要分布在偏心种脐的远端，A型异形体主要分布在种脐端的周边，颗粒中心为A型和B型异形体的混合分布。(C)2013爱思唯尔有限公司保留所有权利。
The allomorph distribution and granule structure of C-type starch from lotus rhizomes were investigated using a combination of techniques during gelatinization. The disruption of crystallinity during gelatinization began from the end distant from the eccentric hilum and then propagated into the center of granule. The periphery of hilum end was finally gelatinized, accompanied by high swelling. The crystallinity changed from C-type to A-type via C-A-type during gelatinization, and finally became amorphous structure. The amylose content, crystal degree, helix content, ratio of 1045/1022 cm(-1), and peak intensity of crystalline lamellae of gelatinizing starch significantly decreased after 70 degrees C. The amorphous content and ratio of 10221995 cm(-1) increased after 70 degrees C. This study elucidated that B-type allomorph was mainly arranged in the distal region of eccentric hilum, A-type allomorph was mainly located in the periphery of hilum end, and the center of granule was a mixed distribution of A- and B-type allomorphs. (C) 2013 Elsevier Ltd. All rights reserved.