Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
Molecules. 2017 Sep 12;22(9):1526. doi: 10.3390/molecules22091526.
The molecular structural parameters of six normal rice starches with different amylose contents were investigated through their iodine absorption spectra and gel permeation chromatography of fully branched and debranched starches. The thermal and digestion properties of starches were also determined and their relationships with molecular structural parameters were analyzed. Results showed that the molecular structural parameters of maximum absorption wavelength, blue value (BV), optical density 620 nm/550 nm (OD 620/550), amylose, intermediate component, and amylopectin, including its short branch-chains, long branch-chains, and branching degree, had high correlation in different determining methods. The intermediate component of starch was significantly positively related to amylose and negatively related to amylopectin, and the amylopectin branching degree was significantly positively related to amylopectin content and negatively related to amylose content. The gelatinization temperatures and enthalpy of native starch were significantly positively related to BV, OD 620/550, and amylose content and negatively related to amylopectin short branch-chains. The gelatinization temperatures and enthalpy of retrograded starch were significantly negatively related to amylopectin branching degree. The digestions of gelatinized and retrograded starches were significantly negatively related to the BV, OD 620/550, amylose, and intermediate component and positively related to amylopectin and its short branch-chains and branching degree.
通过碘吸收光谱和完全支化和去支化淀粉的凝胶渗透色谱研究了六种直链淀粉含量不同的普通大米淀粉的分子结构参数。还测定了淀粉的热和消化特性，并分析了它们与分子结构参数的关系。结果表明，最大吸收波长、蓝值（BV）、620nm/550nm 光密度（OD620/550）、直链淀粉、中间成分和支链淀粉的分子结构参数，包括其短支链、长支链和分支度，在不同的测定方法中有很高的相关性。淀粉的中间成分与直链淀粉呈显著正相关，与支链淀粉呈显著负相关，支链淀粉分支度与支链淀粉含量呈显著正相关，与直链淀粉含量呈显著负相关。天然淀粉的胶化温度和焓与 BV、OD620/550 和直链淀粉含量呈显著正相关，与支链淀粉短支链呈显著负相关。老化淀粉的胶化温度和焓与支链淀粉分支度呈显著负相关。糊化和老化淀粉的消化与 BV、OD620/550、直链淀粉和中间成分呈显著负相关，与支链淀粉及其短支链和分支度呈显著正相关。
