Key Laboratories of Crop Genetics and Physiology of the Jiangsu Province and Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
Carbohydr Polym. 2013 Jan 30;92(1):469-78. doi: 10.1016/j.carbpol.2012.09.073. Epub 2012 Oct 4.
Twelve starches were isolated from the tuberous root of sweet potato, the rhizomes of lotus and yam, the tuber of potato, the corm of water chestnut, and the seeds of pea, bean, barley, wheat, lotus, water caltrop, and ginkgo. Their gelatinization processes were in situ viewed using a polarizing microscope in combination with a hot stage. Four patterns of crystallinity disruption during heating were proposed. The crystallinity disruption initially occurred on the proximal surface of the eccentric hilum, on the distal surface of the eccentric hilum, from the central hilum, or on the surface of the central hilum starch granule. The patterns of initial disruption on the distal surface of the eccentric hilum and on the surface of the central hilum starch were reported for the first time. The heterogeneous distribution of amylose in starch granule might partly explain the different patterns of crystallinity disruption and swelling during gelatinization.
从甘薯块根、莲藕和山药根茎、马铃薯块茎、荸荠球茎以及豌豆、豆、大麦、小麦、莲子、菱角和银杏的种子中分离出 12 种淀粉。使用偏光显微镜结合热台原位观察它们的胶凝过程。提出了加热过程中 4 种结晶度破坏模式。结晶度破坏最初发生在偏心脐的近端表面、偏心脐的远端表面、从中央脐开始或在中央脐淀粉颗粒的表面。首次报道了偏心脐远端表面和中央脐淀粉初始破坏的模式。淀粉颗粒中直链淀粉的不均匀分布可能部分解释了胶凝过程中结晶度破坏和溶胀的不同模式。
