Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, 571533, Hainan, China.
College of Food Science, Bayi Agricultural University, Daqing, Heilongjiang, 158308, China.
Sci Rep. 2017 Oct 18;7(1):13423. doi: 10.1038/s41598-017-13435-8.
The molecular structure of starches isolated from five jackfruits (M2, M3, M4, M8 and X1) and its relationship with physicochemical properties were investigated. Although they had uniform amylose (AM) content, the five jackfruit starches displayed different physicochemical properties, including their pasting, thermal, crystal and texture properties. Furthermore, differences in the molecular structure (i.e., average weight-average molar mass (Mw) of amylose and amylopectin (AP) as well as the same AP fine structure) were also found in the five jackfruit starches. The results indicated that jackfruit starch with a larger Mw of amylose and proportions of DP 25-36, DP ≥ 37 and chain length had a lower peak viscosity, breakdown, final viscosity, setback and adhesiveness, but a higher pasting and gelatinization temperature, gelatinization temperature range, gelatinization enthalpy and relative crystallinity. Xiangyinsuo 1 hao (X1) starch, which originated from Xinglong in Hainan province, China, had special physicochemical properties, which were ascribed to its lower amylopectin Mw, smaller particle size, and perfect amylopectin structure. The results showed that the most important intrinsic factors that could determine the physicochemical properties of starch were its molecular structure, including the Mw of amylose and AP as well as a fine AP structure.
研究了从五个菠萝蜜（M2、M3、M4、M8 和 X1）中分离出的淀粉的分子结构及其与理化性质的关系。尽管它们的直链淀粉（AM）含量均匀，但这五种菠萝蜜淀粉表现出不同的理化性质，包括糊化、热、晶体和质地性质。此外，五种菠萝蜜淀粉的分子结构（即直链淀粉和支链淀粉（AP）的平均重均摩尔质量（Mw）以及相同的 AP 精细结构）也存在差异。结果表明，具有较大 Mw 的直链淀粉和 DP 25-36、DP≥37 和链长比例较高的直链淀粉具有较低的峰值粘度、崩解值、最终粘度、回生值和粘性，但具有较高的糊化和凝胶化温度、凝胶化温度范围、凝胶化焓和相对结晶度。起源于中国海南兴隆的香印 1 号（X1）淀粉具有特殊的理化性质，这归因于其较低的支链淀粉 Mw、较小的颗粒大小和完美的支链淀粉结构。结果表明，决定淀粉理化性质的最重要内在因素是其分子结构，包括直链淀粉和支链淀粉的 Mw 以及精细的支链淀粉结构。
