VARIETAL DIFFERENCES IN PROPERTIES AMONG HIGH AMYLOSE RICE STARCHES
VARIETAL DIFFERENCES IN PROPERTIES AMONG HIGH AMYLOSE RICE STARCHES
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DOI：
10.1002/star.19870391106
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发表时间：
1987-11-01
期刊：
影响因子：
2.3
通讯作者：
HIZUKURI, S
中科院分区：
文献类型：
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作者：
JULIANO, BO;VILLAREAL, RM;HIZUKURI, S
在三种凝胶稠度不同的高直链淀粉中，硬凝胶淀粉（IR42）对应于较硬的米饭，与软凝胶稠度（IR32）或中凝胶稠度（IR36）淀粉相比，具有更高的淀粉粘度和衰减，在0.2 N KOH中具有更高的凝胶粘度和更高的碱粘度峰值。 IR42淀粉在沸水中比IR32和IR36淀粉具有更少的可提取淀粉和直链淀粉。这三种淀粉具有相似的直链淀粉；凝胶稠度的差异是由于支链淀粉部分造成的。与IR32和IR36支链淀粉相比，IR42支链淀粉具有更高的碘亲和力、在异淀粉酶脱支和凝胶过滤或1-丁醇沉淀上更多的长链线性级分以及更少的DPn 16-17级分。
Among three high-amylose starches differing in gel consistency, the hard gel starch (IR42), corresponding to harder cooked rice, had higher amylograph consistency and setback, higher gel viscosity in 0.2 N KOH and higher alkali viscograph peak than starch with soft (IR32) or medium (IR36) gel consistency. IR42 starch had less extractable starch and amylose in boiling water than IR32 and IR36 starches. The three starches had similar amyloses; the differences in gel consistency were due to the amylopectin fraction. IR42 amylopectin had higher iodine affinity, more long-chain linear fractions on isoamylase debranching and gel filtration or 1-butanol precipitation, and less DPn 16-17 fraction than IR32 and IR36 amylopectins.