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. 2014 Jan 30;101:289-300. doi: 10.1016/j.carbpol.2013.09.058. Epub 2013 Sep 25.
This study investigated the structural and functional properties of C-type starches from pea seeds, faba bean seeds, yam rhizomes and water chestnut corms. These starches were mostly oval in shape with significantly different sizes and contents of amylose, damaged starch and phosphorus. Pea, faba bean and water chestnut starches had central hila, and yam starch had eccentric hilum. Water chestnut and yam starches had higher amylopectin short and long chain, respectively. Water chestnut and faba bean starches showed CA-type crystallinities, and pea and yam starches had C-type crystallinities. Water chestnut starch had the highest swelling power, granule swelling and pasting viscosity, lowest gelatinization temperatures and enthalpy. Faba bean starch had the lowest pasting viscosity, whereas yam starch had the highest gelatinization temperatures. Water chestnut and yam starches possessed significantly higher and lower susceptibility to acid and enzyme hydrolysis, the highest and lowest RDS contents, and the lowest and highest RS contents, respectively.
本研究调查了来自豌豆种子、蚕豆种子、山药块茎和菱角块茎的 C 型淀粉的结构和功能特性。这些淀粉大多呈椭圆形，直链淀粉含量、破损淀粉含量和磷含量差异显著。豌豆、蚕豆和菱角淀粉有中央脐点，而山药淀粉有偏心脐点。菱角和山药淀粉的支链淀粉短链和长链分别较高。菱角和蚕豆淀粉具有 CA 型结晶度，而豌豆和山药淀粉具有 C 型结晶度。菱角淀粉具有最高的膨胀力、颗粒膨胀和糊化粘度，最低的糊化温度和焓。蚕豆淀粉的糊化粘度最低，而山药淀粉的糊化温度最高。菱角和山药淀粉的酸和酶水解敏感性显著较高和较低，快速消化淀粉含量最高和最低，抗性淀粉含量最低和最高。
