College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Food Chem. 2019 Jul 15;286:449-458. doi: 10.1016/j.foodchem.2019.01.214. Epub 2019 Feb 12.
The objective was to utilize a moisture distribution model to summarize the influence of water content on the structural properties of lotus seed resistant starch. The result showed that water content affected the composition of resistant starch. The compact structure was observed on the surface of resistant starch prepared with 50% water content; other samples displayed a flake structure. Compared with samples prepared with insufficient (50% and 60%) or excess water (95% and 90%), resistant starches prepared with 70% and 80% water content were composed of higher-molecular-weight chains and consisted of more double helix and crystal. Two corresponding relationships between the structural properties of resistant starch and the water distribution in them were found. Bound water was related to the hydrated starch chains, while channel water in B-type crystal represented the micro-crystalline structure. Therefore, moisture distribution model can be feasibly used to depict the structural properties of resistant starch.
目的是利用水分分布模型总结水分含量对莲藕抗性淀粉结构性质的影响。结果表明，水分含量影响抗性淀粉的组成。在 50%水分含量下制备的抗性淀粉表面观察到紧密的结构；其他样品呈现片状结构。与水分不足（50%和 60%）或过量（95%和 90%）制备的样品相比，在 70%和 80%水分含量下制备的抗性淀粉由更高分子量的链组成，并且包含更多的双螺旋和晶体。发现抗性淀粉结构性质与水分在其中的分布之间存在两个对应关系。结合水与水合淀粉链有关，而 B 型晶体中的通道水代表微晶结构。因此，水分分布模型可用于描述抗性淀粉的结构性质。
