116, Food Science Department, University of Guelph, Guelph, ON N1G 2W1, Canada.
Carbohydr Polym. 2013 Feb 15;92(2):1653-9. doi: 10.1016/j.carbpol.2012.11.003. Epub 2012 Nov 23.
The relationship between the internal structure of amylopectin from diverse plants and thermal properties of the starch granules has been investigated. Correlations were found between structural parameters, such as number of building blocks in clusters, interblock chain length and length of external chains, and gelatinization parameters. Onset gelatinization temperature negatively correlated with number of building blocks (r=-0.952, p<0.01) and positively correlated with inter-block chain length (r=0.905, p<0.01). Enthalpy of gelatinization positively correlated with external chain length (r=0.854, p<0.01). These data showed that the internal structure is predictive of trends in thermal properties. A model is proposed based on the backbone concept of amylopectin structure that explains how the organization of chains in the semicrystalline lamellae of starch granules relates to the thermal properties.
已经研究了来自不同植物的支链淀粉的内部结构与淀粉颗粒热性质之间的关系。在结构参数（如簇中的砌块数量、砌块间链长和外部链长）与糊化参数之间发现了相关性。起始糊化温度与砌块数量呈负相关（r=-0.952，p<0.01），与砌块间链长呈正相关（r=0.905，p<0.01）。糊化焓与外部链长呈正相关（r=0.854，p<0.01）。这些数据表明，内部结构可以预测热性质的趋势。提出了一个基于支链淀粉结构的主链概念的模型，该模型解释了淀粉颗粒半晶态层中链的组织如何与热性质相关。
