THE ROLES OF AMYLOSE AND AMYLOPECTIN IN THE GELATION AND RETROGRADATION OF STARCH
THE ROLES OF AMYLOSE AND AMYLOPECTIN IN THE GELATION AND RETROGRADATION OF STARCH
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DOI：
10.1016/s0008-6215(00)90778-x
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发表时间：
1985-01-01
影响因子：
3.1
通讯作者：
RING, SG
中科院分区：
文献类型：
--
作者：
MILES, MJ;MORRIS, VJ;RING, SG
采用x射线衍射法、差示扫描量热法和剪切模量法对淀粉凝胶的退化进行了研究。淀粉凝胶被认为是在直链淀粉基质中嵌入糊化颗粒的复合材料。发现淀粉凝胶中凝胶结构和结晶性的短期发展主要是直链淀粉基质内不可逆（T[温度]< 100%）的凝胶化和结晶。淀粉凝胶模量的长期增加与可逆结晶有关，包括支链淀粉，在储存的颗粒内。结晶明显增加了颗粒的刚性，从而增强了它们对直链淀粉基体的强化。
The retrogradation of starch gels was studied by using X-ray diffraction, differential scanning calorimetry and measurements of the shear modulus. Starch gels were considered as composites containing gelatinized granules embedded in an amylose matrix. The short-term development of gel structure and crystallinity in starch gels was found to be dominated by irreversible (T [temperature] < 100%) gelation and crystallization within the amylose matrix. Long-term increases in the modulus of starch gels were linked to a reversible crystallization, involving amylopectin, within the granules on storage. The crystallization apparently resulted in an increase in the rigidity of the granules and thus enhanced their reinforcement of the amylose matrix.