Annealing treatment of amylose and amylopectin extracted from rice starch
Annealing treatment of amylose and amylopectin extracted from rice starch
复制标题
大米淀粉提取直链淀粉和支链淀粉的退火处理
DOI：
10.1016/j.ijbiomac.2020.08.245
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发表时间：
2020-12-01
影响因子：
8.2
通讯作者：
Liu, Chengmei
中科院分区：
文献类型：
--
作者：
Guo, Baozhong;Wang, Yiting;Liu, Chengmei
直链淀粉和支链淀粉的退火行为尚不清楚。本文从大米淀粉中提取了高纯度的直链淀粉和支链淀粉，并对其退火处理前后的结构特性进行了研究。直链淀粉和支链淀粉的纯度分别为95.64% +/- 2.69%和94.98% +/- 0.97%。分子量分别为（2.93 +/- 0.21）× 10(6) Da和（5.90 +/- 0.13）× 10(7) Da。稻谷淀粉和直链淀粉的相对结晶度和1047 cm(-1)/1022 cm（-1）的相对结晶度显著提高，而支链淀粉的相对结晶度没有变化。这些结果表明，直链淀粉比支链淀粉对退火处理更敏感，直链淀粉比支链淀粉对淀粉的退火更负责。这一发现有助于更好地理解淀粉的退火行为。(C) 2020 Elsevier B.V.版权所有
Annealing behavior of amylose and amylopectin was unclear. In this work, high purity amylose and amylopectin were extracted from rice starch, and structural properties of the retrograded rice starch, amylose, and amylopectin before and after annealing treatment were explored. It was found that the purity of the amylose and amylopectin was 95.64% +/- 2.69% and 94.98% +/- 0.97%, respectively. Their molecular weight was (2.93 +/- 0.21) x 10(6) Da and (5.90 +/- 0.13) x 10(7) Da, respectively. Besides, the relative crystallinities and ratios of 1047 cm(-1)/1022 cm(-1) of the retrograded rice starch and amylose were significantly increased by annealing treatment, while that of retrograded amylopectin did not change. These results clarified that amylose was more sensitive to annealing treatment than amylopectin, and amylose was more responsible for annealing of starch than amylopectin. The findings contributed to a better understanding of the annealing behavior of starch. (C) 2020 Elsevier B.V. All rights reserved.