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天然谷物淀粉缓慢消化特性的结构基础。

Structural basis for the slow digestion property of native cereal starches.

作者信息

Zhang Genyi, Venkatachalam Mahesh, Hamaker Bruce R

机构信息

School of Food Science and Technology, Southern Yangtze University, 170 HuiHe Road, Wuxi, Jiangsu Province 214036, People's Republic of China.

出版信息

Biomacromolecules. 2006 Nov;7(11):3259-66. doi: 10.1021/bm060343a.

Abstract

Native cereal starches are ideal slowly digestible starches (SDS), and the structural basis for their slow digestion property was investigated. The shape, size, surface pores and channels, and degree of crystallinity of starch granules were not related to the proportion of SDS, while semicrystalline structure was critical to the slow digestion property as evidenced by loss of SDS after cooking. The high proportion of SDS in cereal starches, as compared to potato starch, was related to their A-type crystalline structure with a lower degree of perfection as indicated by a higher amount of shortest A chains with a degree of polymerization (DP) of 5-10. The A-type amorphous lamellae, an important component of crystalline regions of native cereal starches, also affect the amount of SDS as shown by a reduction of SDS in lintnerized maize starches. These observations demonstrate that the supramolecular A-type crystalline structure, including the distribution and perfection of crystalline regions (both crystalline and amorphous lamellae), determines the slow digestion property of native cereal starches.

摘要

天然谷物淀粉是理想的慢消化淀粉(SDS),本文对其慢消化特性的结构基础进行了研究。淀粉颗粒的形状、大小、表面孔隙和通道以及结晶度与慢消化淀粉的比例无关,而半结晶结构对慢消化特性至关重要,烹饪后慢消化淀粉的损失证明了这一点。与马铃薯淀粉相比,谷物淀粉中慢消化淀粉的高比例与它们的A型结晶结构有关,这种结构的完美程度较低,表现为具有5-10聚合度(DP)的最短A链数量较多。天然谷物淀粉结晶区域的重要组成部分A型无定形薄片也会影响慢消化淀粉的含量,如糊精化玉米淀粉中慢消化淀粉的减少所示。这些观察结果表明,超分子A型结晶结构,包括结晶区域(结晶和无定形薄片)的分布和完美程度,决定了天然谷物淀粉的慢消化特性。

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