Department of Hospitality Management, MingDao University, 369 Wen-Hwa Road, Peetow 52345, Changhua, Taiwan.
Carbohydr Polym. 2013 Feb 15;92(2):1858-64. doi: 10.1016/j.carbpol.2012.11.023. Epub 2012 Nov 15.
A set of 13 waxy rice genotypes prepared by chemically-induced mutation of non-waxy rice variety TNG67 and 7 waxy rice varieties widely planted in Taiwan were screened for various structural and gelatinization properties of starches. Wide variation on physicochemical properties and molecular structure of amylopectin for the 20 waxy rice starches were obtained and relationship between gelatinization properties and molecular structure of starch were discussed. More attributes on swelling and gelatinization thermal properties, comparing to pasting attributes, showed significant correlation with molecular structure parameters. The swelling and gelatinization thermal properties of waxy rice starch did not show significant correlation with molecular size of amylopectin, while significant correlations were found between the swelling or gelatinization thermal properties and chain length of amylopectin. Results suggest that the swelling and pasting of waxy starch is essentially dominated by granule architecture and is dependent on the interactions among amylopectin chains.
一套由非糯稻品种 TNG67 和 7 个台湾广泛种植的糯稻品种经化学诱变制备的 13 个蜡质稻基因型，对其淀粉的各种结构和胶凝特性进行了筛选。获得了 20 种蜡质稻淀粉的直链淀粉理化性质和分子结构的广泛变化，并讨论了淀粉胶凝特性与分子结构的关系。与糊化特性相比，膨胀和糊化热特性的更多属性与分子结构参数具有显著相关性。蜡质稻淀粉的膨胀和糊化热特性与直链淀粉的分子大小没有显著相关性，而在膨胀或糊化热特性与直链淀粉的链长之间发现了显著相关性。结果表明，蜡质淀粉的膨胀和糊化主要由颗粒结构决定，并取决于直链淀粉链之间的相互作用。
