Physicochemical Properties of A- and B-Starch Granules Isolated from Hard Red and Soft Red Winter Wheat
Physicochemical Properties of A- and B-Starch Granules Isolated from Hard Red and Soft Red Winter Wheat
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DOI：
10.1021/jf400943h
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发表时间：
2013-07-03
影响因子：
6.1
通讯作者：
Zhang, Guoquan
中科院分区：
文献类型：
--
作者：
Li, Wenhao;Shan, Yulin;Zhang, Guoquan
对从硬红和软红两种小麦籽粒中分离出的大A淀粉颗粒和小B淀粉颗粒的形态、结构和理化性质进行了研究。扫描电镜观察，A颗粒呈圆盘状或透镜状，B颗粒呈球形或多边形。XRD分析表明，A-和B-颗粒具有A型结晶。A-颗粒含有较高量的直链淀粉和较低的蛋白质含量和支链淀粉/直链淀粉比比B-颗粒。A型颗粒比B型颗粒具有更高的水解度和溶胀力，而碘亲和力较低。A-颗粒表现出较高的峰值，谷值，击穿和最终粘度和糊化焓比B-颗粒，而B-颗粒表现出较高的糊化温度。研究表明，从硬红和软红小麦籽粒中分离出的A颗粒和B颗粒具有相似的结构和非常不同的理化性质。
Large A- and small B-starch granules separated from hard red and soft red winter wheat grains were investigated for their morphological, structural, and physicochemical properties. A-granules displayed a disk or lenticular shape, and B-granules showed a spherical or polygonal shape according to SEM. XRD analysis showed that both A- and B-granules had A-type crystallinity. A-granules contained a higher amount of amylose and a lower protein content and amylopectin/amylose ratio than B-granules. A-type granules exhibited a higher hydrolysis extent and swelling power and a lower iodine affinity than did B-granules. A-granules showed a higher peak, trough, breakdown and final viscosity, and gelatinization enthalpy than did B-granules, while B-granules exhibited a higher gelatinization temperature. The study demonstrated that the A- and B-granules separated from both hard red and soft red winter wheat grains exhibited a similar structure and very different physicochemical properties.