分子梳技术在淀粉颗粒中的应用。

Application of the molecular combing technique to starch granules.

机构信息

Department of Food Science, Henan University of Technology, Zhengzhou 450052, Henan, China.

出版信息

Molecules. 2009 Oct 12;14(10):4079-86. doi: 10.3390/molecules14104079.

DOI:10.3390/molecules14104079

PMID:19924048

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6255474/

Abstract

The molecular combing technique was used to dissociate the nanostructural units of starch granules from the starch fragments after a gelatinization process. With the help of atomic force microscopy (AFM), we observed that some nanostructural chains were just flowing out of the granules. It proves that there are substantive nanostructural units in the starch granules, a phenomenon not previously observed, so these nanostructural units were defined as suspected intermediates. Furthermore, we conclude that blocklets of starch granules are formed through twisting or distortion of nanochains.

摘要

采用分子梳解技术，从糊化后的淀粉颗粒中分离出淀粉片段的纳米结构单元。借助原子力显微镜（AFM）观察到，一些纳米结构链只是从颗粒中流出。这证明淀粉颗粒中存在实质性的纳米结构单元，这是以前未曾观察到的现象，因此这些纳米结构单元被定义为疑似中间体。此外，我们得出结论，淀粉颗粒的块状物是通过纳米链的扭曲或变形形成的。