School of Food Science, University of Idaho, P.O. Box 442312, Moscow, ID 83844-2312, USA.
Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907-2009, USA.
Carbohydr Polym. 2016 Oct 20;151:851-861. doi: 10.1016/j.carbpol.2016.06.009. Epub 2016 Jun 3.
The impact of granular and molecular reaction patterns on modified starch properties was investigated as a function of the length of time allowed for reagent to infiltrate starch granules. A fluorescent reagent [5-(4,6-dichlorotriazinyl)aminofluorescein] was dispersed in aqueous normal maize or wheat starch slurries (35%, w/v) for 0, 5, 10, 30, or 60min, after which reaction was initiated by increasing the pH to 11.5 and allowing reaction to proceed for 3h. With increasing lengths of infiltration, the reaction became increasingly homogeneous within the granule interior (matrix) and the AM:AP reactivity ratio increased (wheat starch), as assessed by confocal laser scanning microscopy (CLSM) and size-exclusion chromatography (refractive index and fluorescence detection), respectively. A longer reagent infiltration time also led to a more inhibited (i.e., cross-linked) pasting viscosity, suggesting that both granular and/or molecular reaction patterns were altered by varied reagent infiltration times to ultimately impact modified starch properties.
研究了颗粒和分子反应模式对改性淀粉性质的影响，其影响程度与试剂渗透到淀粉颗粒的时间长短有关。将荧光试剂[5-(4,6-二氯三嗪基)氨基荧光素]分散在水相正常玉米或小麦淀粉糊（35%，w/v）中 0、5、10、30 或 60min 后，将 pH 值提高到 11.5 以引发反应，并允许反应进行 3h。随着渗透时间的增加，颗粒内部（基质）的反应变得越来越均匀，并且 AM:AP 反应性比率增加（小麦淀粉），分别通过共聚焦激光扫描显微镜（CLSM）和尺寸排阻色谱（折射率和荧光检测）进行评估。较长的试剂渗透时间也导致糊化粘度受到更大的抑制（即交联），这表明颗粒和/或分子反应模式均因不同的试剂渗透时间而发生变化，最终影响改性淀粉的性质。
