Siswoyo T A, Morita N
Division of Applied Biochemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University, 1-1 Gakuen-cho, Sakai 599-8531, Japan.
J Agric Food Chem. 2001 Oct;49(10):4688-93. doi: 10.1021/jf001357p.
The influence of starch with 1- or 2-monoacyl-sn-glycerophosphatidylcholine (GPC) having various chain lengths of fatty acids on gelatinization and retrogradation of starch was studied by the measurement of starch-GPC complex formation, complexing index, and differential scanning calorimetry. The addition of GPC to the starch sample slightly increased the blue value and lambda(max) with increasing chain length of GPC but decreased the phosphorus content and complexing index. The gelatinization onset and peak temperatures of starch complexes increased significantly with increasing chain length, but the enthalpies were statistically lower, except for the treatment with 1,2-distearoyl-sn-GPC when compared with that of the control. Among GPC (di and mono), 1- and 2-monomyristoyl-sn-GPC showed the highest complexing ability, whereas the complexing ability of the GPC decreased with the increasing chain length. According to the Avrami equation, the retrogradation rate (k, day(-1)) of starch was slower than that of the control, whereas the retrogradation rates of 1- and 2-monomyristoyl-sn-GPC were slowest among the GPCs. The positive linear relationship between k and the number of acyl groups of GPC suggests that a GPC with a shorter chain length could retard the retrogradation of starch during storage.
通过测量淀粉 - GPC复合物的形成、络合指数和差示扫描量热法，研究了具有不同脂肪酸链长度的1 - 或2 - 单酰基 - sn - 甘油磷脂酰胆碱（GPC）对淀粉糊化和老化的影响。向淀粉样品中添加GPC，随着GPC链长度的增加，蓝色值和最大吸收波长（lambda(max)）略有增加，但磷含量和络合指数降低。淀粉复合物的糊化起始温度和峰值温度随着链长度的增加而显著升高，但与对照相比，除了用1,2 - 二硬脂酰 - sn - GPC处理外，焓在统计学上较低。在GPC（二酰基和单酰基）中，1 - 和2 - 肉豆蔻酰 - sn - GPC表现出最高的络合能力，而GPC的络合能力随着链长度的增加而降低。根据阿弗拉米方程，淀粉的老化速率（k，天⁻¹）比对照慢，而在GPC中，1 - 和2 - 肉豆蔻酰 - sn - GPC的老化速率最慢。k与GPC酰基数量之间的正线性关系表明，链长度较短的GPC可以延缓淀粉在储存期间的老化。
