College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
J Agric Food Chem. 2013 Jul 3;61(26):6477-84. doi: 10.1021/jf400943h. Epub 2013 Jun 20.
Large A- and small B-starch granules separated from hard red and soft red winter wheat grains were investigated for their morphological, structural, and physicochemical properties. A-granules displayed a disk or lenticular shape, and B-granules showed a spherical or polygonal shape according to SEM. XRD analysis showed that both A- and B-granules had A-type crystallinity. A-granules contained a higher amount of amylose and a lower protein content and amylopectin/amylose ratio than B-granules. A-type granules exhibited a higher hydrolysis extent and swelling power and a lower iodine affinity than did B-granules. A-granules showed a higher peak, trough, breakdown and final viscosity, and gelatinization enthalpy than did B-granules, while B-granules exhibited a higher gelatinization temperature. The study demonstrated that the A- and B-granules separated from both hard red and soft red winter wheat grains exhibited a similar structure and very different physicochemical properties.
从硬质红冬麦和软质红冬麦谷粒中分离出的大 A 型和小 B 型淀粉颗粒，对其形态、结构和物理化学性质进行了研究。根据 SEM，A 颗粒呈盘状或透镜状，B 颗粒呈球形或多边形。XRD 分析表明，A 型和 B 型淀粉颗粒均具有 A 型结晶度。A 型颗粒含有更多的直链淀粉和较少的蛋白质含量以及直链淀粉/支链淀粉的比例，低于 B 型颗粒。与 B 型颗粒相比，A 型颗粒的水解程度、膨胀力和碘亲和力较低。A 型颗粒的峰值、低谷、崩解和最终黏度以及糊化焓均高于 B 型颗粒，而 B 型颗粒的糊化温度较高。研究表明，从硬质红冬麦和软质红冬麦谷粒中分离出的 A 型和 B 型淀粉颗粒具有相似的结构和非常不同的物理化学性质。
