College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
Food Innovation Centre, AVEBE, Transportweg 11, 9645KZ Veendam, The Netherlands.
Carbohydr Polym. 2014 Feb 15;102:1001-7. doi: 10.1016/j.carbpol.2013.07.086. Epub 2013 Aug 14.
To understand the contribution of granule inner portion to the pasting property of starch, waxy potato starch and two normal potato starches and their acetylated starch samples were subjected to chemical surface gelatinization by 3.8 mol/L CaCl2 to obtain remaining granules. Native and acetylated, original and remaining granules of waxy potato starch had similar rapid visco analyzer (RVA) pasting profiles, while those of two normal potato starches behaved obviously different from each other. All remaining granules had lower peak viscosity than the corresponding original granules. Contribution of waxy potato starch granule's inner portion to the peak viscosity was significant more than those of normal potato starches. The shell structure appearing on the remaining granule surface for waxy potato starch was smoother and thinner than that for normal potato starches as observed by scanning electron microscopy, indicating a more regular structure of shell and a more ordered packing of shell for waxy potato starch granules. The blocklet size of waxy potato starch was smaller and more uniform than those of normal potato starches as shown by atomic force microscopy images of original and remaining granules. In general, our results provided the evidence for the spatial structure diversity between waxy and normal potato starch granules: outer layer and inner portion of waxy potato starch granule had similar structure, while outer layer had notably different structure from inner portion for normal potato starch granule.
为了理解淀粉颗粒内部对淀粉糊化性质的贡献，对蜡质马铃薯淀粉和两种普通马铃薯淀粉及其乙酰化淀粉样品进行了 3.8mol/L CaCl2 的化学表面胶凝化处理，以获得剩余颗粒。天然和乙酰化的、原始的和剩余的蜡质马铃薯淀粉颗粒的快速黏度分析仪（RVA）糊化谱相似，而两种普通马铃薯淀粉的糊化谱则明显不同。所有剩余颗粒的峰值黏度均低于相应的原始颗粒。蜡质马铃薯淀粉颗粒内部对峰值黏度的贡献明显大于普通马铃薯淀粉颗粒。扫描电子显微镜观察到，蜡质马铃薯淀粉剩余颗粒表面出现的壳层结构比普通马铃薯淀粉更光滑、更薄，表明蜡质马铃薯淀粉颗粒的壳层结构更规则，壳层的排列更有序。原子力显微镜图像显示，蜡质马铃薯淀粉的块体大小更小且更均匀，而普通马铃薯淀粉的块体大小更大且不均匀。总的来说，我们的结果为蜡质和普通马铃薯淀粉颗粒的空间结构多样性提供了证据：蜡质马铃薯淀粉颗粒的外层和内层具有相似的结构，而普通马铃薯淀粉颗粒的外层和内层具有显著不同的结构。
