A photographic approach to the possible mechanism of retrogradation of sweet potato starch.
A photographic approach to the possible mechanism of retrogradation of sweet potato starch.
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DOI：
10.1016/j.ijbiomac.2010.10.008
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发表时间：
2011
影响因子：
8.2
通讯作者：
Xijun Lian;Shuyi Zhao;Qinsheng Liu;Xu Zhang
中科院分区：
文献类型：
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作者：
Xijun Lian;Shuyi Zhao;Qinsheng Liu;Xu Zhang
尽管淀粉老化的研究已经有20年的历史，但淀粉老化的机理似乎还没有完全确定。本文通过对甘薯淀粉颗粒熔融、高压灭菌和老化过程中四个阶段的光学显微照片分析，探讨了甘薯淀粉老化的可能机理。可能的退变过程包括三个阶段。结果表明，淀粉颗粒首先发生膨胀和熔融，X射线结晶度丧失，形成结晶和无定形薄片;其次，在结晶薄片中，支链淀粉在高压灭菌过程中开始成核;最后，直链淀粉聚集在由支链淀粉组成的薄片上，核长大成大棒状晶体。
Although the subject of starch retrogradation has been studied for about 20 years, the mechanism of starch retrogradation seems not yet to be completely established. In this paper, the possible retrogradation mechanism of sweet potato starch was postulated from four optical micrographs at the stages of melting of the starch granules, autoclaving treatment and aging. The possible process of retrogradation consists of three stages. Firstly, starch granules was swelled and melted with loss of X-ray crystallinity and formation of both crystalline and amorphous lamellae; secondly, in crystalline lamellae, amylopectin began to form nucleation when they were autoclaved; finally, the nucleus grew up to great rod-like crystals as the result of congregating of amylose on plates which were composed of and prolongated by amylopectin.