非颗粒状球晶玉米淀粉的结构特征
Structural features of non-granular spherulitic maize starch.
作者信息
Nordmark Tor S, Ziegler Gregory R
机构信息
Department of Food Science and Materials Research Institute, The Pennsylvania State University, 116 Borland Laboratory, University Park, PA 16802, USA.
出版信息
Carbohydr Res. 2002 Sep 9;337(16):1467-75. doi: 10.1016/s0008-6215(02)00192-1.
Complementary analyses of the internal structure of spherulites crystallized from high-amylose maize starch were obtained using light, electron and atomic force microscopy. Radially oriented crystalline lamellae were observed in transmission and scanning electron microscopy, as well as AFM. Internal structures consistent with the central hilum region of starch granules were observed. Spherulites were composed largely of linear or lightly branched starch polymers. Degradation of amylopectin at gelatinization temperatures of 180 degrees C was evident, but iodine binding suggested a high molecular weight (>100 DP) for the spherulitic polymers.
利用光学显微镜、电子显微镜和原子力显微镜对高直链玉米淀粉结晶形成的球晶内部结构进行了补充分析。在透射电子显微镜、扫描电子显微镜以及原子力显微镜下均观察到了径向排列的结晶片层。观察到了与淀粉颗粒中心脐点区域一致的内部结构。球晶主要由线性或轻度支化的淀粉聚合物组成。在180℃糊化温度下支链淀粉的降解很明显，但碘结合表明球晶聚合物具有高分子量（>100个葡萄糖残基）。
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