Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, 55108.
Biopolymers. 2014 Aug;101(8):871-85. doi: 10.1002/bip.22468.
The importance of glucan chains that pass through both the amorphous and crystalline lamellae (tie chains) in the organization of corn starch granules was studied using heat-moisture treatment (HMT), annealing (ANN), and iodine binding. Molecular structural analysis showed that hylon starches (HV, HVII, and HVIII) contained higher proportion of intermediate glucan chains (HVIII > HVII > HV) than normal corn (CN) starch. Wide angle X-ray scattering revealed that on HMT, the extent of polymorphic transition in hylon starches decreased with increasing proportion of intermediate and long chains. Iodine treated hylon starches exhibited increased order in the V-type polymorphism as evidenced by the intense peak at 20° 2θ and the strong reflection intensity at 7.5° 2θ and the extent of the change depended on the type of hylon starch. DSC results showed that the gelatinization enthalpy of CN and waxy corn starch (CW) remained unchanged after ANN. However, hylon starches showed a significant increase in enthalpy with more distinct endotherms after ANN. It can be concluded that tie chains influence the organization of crystalline lamellae in amylose extender mutant starches.
用热-水分处理（HMT）、退火（ANN）和碘结合研究了穿过无定形和结晶层（连接链）的葡聚糖链在玉米淀粉颗粒组织中的重要性。分子结构分析表明，高直链玉米淀粉（HV、HVII 和 HVIII）比普通玉米（CN）淀粉含有更高比例的中间葡聚糖链（HVIII>HVII>HV）。广角 X 射线散射表明，在 HMT 中，高直链玉米淀粉的多晶型转变程度随中间和长链比例的增加而降低。碘处理的高直链玉米淀粉在 V 型多晶型中表现出增加的有序性，这表现在 2θ 为 20°处的强峰和 7.5° 2θ 处的强反射强度，并且变化的程度取决于高直链玉米淀粉的类型。DSC 结果表明，ANN 后 CN 和蜡质玉米淀粉（CW）的糊化焓保持不变。然而，高直链玉米淀粉在 ANN 后显示出焓的显著增加和更明显的吸热峰。可以得出结论，连接链影响支链淀粉延伸突变体淀粉中结晶层的组织。
