Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds
Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds
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莱尔德扁豆 (Lens culinaris Medikus) 淀粉在种子不同加工处理过程中的分子重排
DOI：
10.1016/j.foodhyd.2018.01.012
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发表时间：
2018-06
影响因子：
10.7
通讯作者：
Boye Joyce I.
中科院分区：
文献类型：
--
作者：
Yin Xiuxiu;Ma Zhen;Hu Xinzhong;Li Xiaoping;Boye Joyce I.
研究了未经处理（ULS）、烘烤（RLS）、发芽（GLS）、发酵（FLS）、微波蒸煮（MLS）、常规蒸煮（CLS）和高压灭菌（ALS）的小扁豆种子淀粉分子结构的变化。通过具有多角度激光散射的尺寸排阻色谱法将获得的所有淀粉样品分为两组，即，包括ULS、RLS和GLS的样品中出现具有两个峰群的A组;以及包括FLS、MLS、CLS和ALS的样品中显示具有三个峰群的B组。与从未处理的种子分离的淀粉（15.90%）相比，通过XRD发现来自处理的种子的所有淀粉（11.41-3.24%）的相对结晶度显著降低，特别是对于FLS、MLS、CLS和ALS（组B样品）观察到更大程度的这种降低。与天然淀粉相比，通过FT-IR（3000-3600 cm-1，和1000 cm-1）与氢键结合相关的分离强度对于从加工种子分离的扁豆淀粉显著降低，尤其是对于组B的处理样品，其也表现出显著更高的双螺旋度和更低的有序度值。小角X射线散射数据表明，对于具有相对较高的d、da和dc值的B组样品，典型的λ 9-10 nm半结晶结构消失。结果表明，扁豆籽加工过程中，淀粉微晶内部的密集结晶结构发生了移动，并有产生新的小晶体结构的趋势，这种效应在FLS、CLS、MLS和ALS淀粉样品中尤为明显。
The molecular structural changes of the starch isolated from untreated (ULS), roasted (RLS), germinated (GLS), fermented (FLS), microwave cooked (MLS), conventional cooked (CLS), and autoclaved (ALS) lentil seeds were investigated. All starch samples obtained were categorized by size exclusion chromatography with multi-angle laser scattering into two groups, i.e., Group A with two population of peaks appeared for samples including ULS, RLS, and GLS; and Group B with three population of peaks shown in samples including FLS, MLS, CLS and ALS. A noticeable decrease in relative crystallinity by XRD was found for all starch from the processed seeds (11.41–3.24%) compared with starch isolated from untreated seeds (15.90%), especially that a greater extent of such decreasing was observed for FLS, MLS, CLS, and ALS (Group B samples). The intensity of the absorptions related to hydrogen bonding by FT-IR (3000-3600 cm−1, and ∼1000 cm−1) were markedly decreased for lentil starch isolated from processed seeds compared with native starch, and, especially for treated samples of Group B, which also exhibited the significantly higher degree of double helix and lower value of degree of order. Small angle X-ray scattering data manifested that the typical ∼9–10 nm semi-crystalline structure was disappeared for the Group B samples which were characterized with the relatively higher values ofd,da, anddc. The results suggested that the densely packed crystalline structure could be shifted within the crystallites and tended to result small new crystal structure during the processing of lentil seeds, and such effect was particularly obvious for starch samples including FLS, CLS, MLS, and ALS.
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莲(Nelumbo nucifera Gaertn.)根茎中淀粉的结构和理化性质
影响因子：
3.9
作者：
Yu, Huaguang;Cheng, Libao;Yin, Jingjing;Yan, Shunjun;Liu, Kejun;Zhang, Fengmin;Xu, Bin;Li, Liangjun
通讯作者：
Li, Liangjun
影响因子：
2.4
作者：
E. B. Sanders;D. Thompson;C. Boyer
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E. B. Sanders;D. Thompson;C. Boyer
DOI：
10.1016/j.ijbiomac.2007.07.005
发表时间：
2007-12-01
影响因子：
8.2
作者：
Koroteeva, Dasha A.;Kiseleva, Valentina I.;Yuryev, Vladimir P.
通讯作者：
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影响因子：
2.9
作者：
GOODFELLOW, BJ;WILSON, RH
通讯作者：
WILSON, RH
影响因子：
11.2
作者：
Atichokudomchai, N;Varavinit, S;Chinachoti, P
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Chinachoti, P