Comparison of molecular structures and functional properties of high-amylose starches from rice transgenic line and commercial maize
Comparison of molecular structures and functional properties of high-amylose starches from rice transgenic line and commercial maize
复制标题
转基因水稻与商品玉米高直链淀粉的分子结构和功能特性比较
DOI：
10.1016/j.foodhyd.2014.12.019
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发表时间：
2015-04-01
影响因子：
10.7
通讯作者：
Wei, Cunxu
中科院分区：
文献类型：
--
作者：
Huang, Jun;Shang, Zhouqing;Wei, Cunxu
高直链淀粉谷物淀粉由于其潜在的健康益处而引起相当大的关注。本研究对转基因水稻和玉米高直链淀粉的分子结构和功能特性进行了研究和比较。高直链大米和玉米淀粉的表观直链淀粉含量分别为65.6%和49.4%。与高直链玉米淀粉相比，高直链大米淀粉的支链淀粉长支链含量和平均支链长度较高，短支链含量和支化度较低。高直链大米淀粉和玉米淀粉的结晶度分别为C型和C-A型。高直链大米淀粉的糊化温度显著高于高直链玉米淀粉，而糊化焓、膨胀势和糊化粘度显著低于高直链玉米淀粉。高直链大米淀粉的抗酸水解性显著高于高直链玉米淀粉，抗直链淀粉水解性略高于高直链玉米淀粉。高直链大米糊化淀粉和老化淀粉的快消化淀粉含量显著低于高直链玉米淀粉，而抗性淀粉含量显著高于高直链玉米淀粉。这些结果也进行了比较，从正常的大米和玉米淀粉。大米淀粉和玉米淀粉分子结构的显著差异导致了它们不同的功能特性。(C)2014爱思唯尔有限公司版权所有。
High-amylose cereal starches are attracting considerable attention because of their potential health benefits. In this study, the molecular structures and functional properties of high-amylose starches from a rice transgenic line and commercial maize were investigated and compared. High-amylose rice and maize starches had apparent amylose contents of 65.6 and 49.4%, respectively. Compared with high-amylose maize starch, high-amylose rice starch had amylopectin with a higher long branch-chain content and average chain length and with a lower short branch-chain content and degree of branching. High-amylose rice and maize starches exhibited C-type and C-A-type crystallinity, respectively. The high-amylose rice starch had a significantly higher gelatinization temperature and lower gelatinization enthalpy, swelling power and pasting viscosity than high-amylose maize starch. High-amylose rice starch had a significantly higher resistance to acid hydrolysis and slightly higher resistance to amylase hydrolysis than high-amylose maize starch. Gelatinized and retrograded starches from high-amylose rice had significantly lower rapidly digestible starch and higher resistant starch contents than high-amylose maize starch. These results were also compared with those obtained from normal rice and maize starches. The significantly different molecular structures of rice and maize starches resulted in their different functional properties. (C) 2014 Elsevier Ltd. All rights reserved.