The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Int J Biol Macromol. 2013 Oct;61:329-32. doi: 10.1016/j.ijbiomac.2013.07.020. Epub 2013 Aug 2.
The aim of this study was to examine the interaction between amylose and 1-butanol during the 1-butanol-hydrochloric acid (1-butanol-HCl) hydrolysis of normal rice starch. The interaction model between amylose and 1-butanol was proposed using gas chromatography-mass spectrometry (GC-MS), (13)C cross polarization and magic angle spinning NMR analysis ((13)C CP/MAS NMR), differential scanning calorimetry (DSC), and thermalgravimetric analysis (TGA). GC-MS data showed that another form of 1-butanol existed in 1-butanol-HCl-hydrolyzed normal rice starch, except in the form of free molecules absorbed on the starch granules. The signal of 1-butanol-HCl-hydrolyzed starch at 100.1 ppm appeared in the (13)C CP/MAS NMR spectrum, indicating that the amylose-1-butanol complex was formed. DSC and TGA data also demonstrated the formation of the complex, which significantly affected the thermal properties of normal rice starch. These findings revealed that less dextrin with low molecular weight formed might be attributed to resistance of this complex to acid during 1-butanol-HCl hydrolysis.
本研究旨在考察直链淀粉与 1-丁醇在普通大米淀粉 1-丁醇-盐酸（1-butanol-HCl）水解过程中的相互作用。利用气相色谱-质谱联用（GC-MS）、（13）C 交叉极化和魔角旋转核磁共振分析（（13）C CP/MAS NMR）、差示扫描量热法（DSC）和热重分析（TGA）对直链淀粉与 1-丁醇的相互作用模型进行了研究。GC-MS 数据表明，在 1-butanol-HCl 水解的普通大米淀粉中，除了以自由分子形式吸附在淀粉颗粒上的形式外，还存在另一种形式的 1-丁醇。（13）C CP/MAS NMR 谱中出现了 100.1 ppm 处的 1-butanol-HCl 水解淀粉信号，表明形成了直链淀粉-1-丁醇复合物。DSC 和 TGA 数据也证明了该复合物的形成，这显著影响了普通大米淀粉的热性能。这些发现表明，形成的这种复合物可能会导致在 1-butanol-HCl 水解过程中，形成的低分子量麦芽糊精较少。
