高直链玉米淀粉在热处理过程中的形态和胶凝行为。
Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment.
机构信息
School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Biotechnology Center of Anhui Agricultural University, Anhui Agricultural University, Hefei 230036, China.
出版信息
Carbohydr Polym. 2017 Feb 10;157:637-642. doi: 10.1016/j.carbpol.2016.10.024. Epub 2016 Oct 13.
The granule morphologies and gelatinization behaviours of high-amylose maize starches during heating treatment were investigated by confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Maltese crosses demonstrated that the high-amylose maize starches maintained a granular structure even at 120°C. The granules of high-amylose maize starches swelled slightly at 100°C and swelled remarkably at approximately 120°C. The destruction of the starch structure began at the centre and expanded rapidly to the periphery. The intense fluorescence of high-amylose maize starch granules gradually became feeble, and the darker region spread outward during heating at 130°C for 30min, indicating that the amylose component may have been damaged and shifted. The starch granules treated at 140°C were substantially destroyed, and the CLSM, normal light microscopy (NL) and SEM images displayed no discernible granules, which indicated that the original starch granules formed a continuous integrated matrix.
利用共聚焦激光扫描显微镜（CLSM）和扫描电子显微镜（SEM）研究了高直链玉米淀粉在热处理过程中的颗粒形态和糊化行为。马耳他十字表明，高直链玉米淀粉即使在 120°C 下仍保持颗粒结构。高直链玉米淀粉颗粒在 100°C 时略有膨胀，在约 120°C 时显著膨胀。淀粉结构的破坏从中心开始，并迅速向边缘扩展。在 130°C 加热 30min 时，高直链玉米淀粉颗粒的强烈荧光逐渐变弱，较暗区域向外扩散，表明直链淀粉成分可能已受损并转移。处理温度达到 140°C 时，淀粉颗粒基本被破坏，CLSM、普通光学显微镜（NL）和 SEM 图像显示不出有明显的颗粒，这表明原来的淀粉颗粒形成了连续的整体基质。
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