School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Food Chem. 2020 Jun 30;316:126036. doi: 10.1016/j.foodchem.2019.126036. Epub 2019 Dec 17.
Amylopectin internal part refers to the part between the reducing end and the outmost branches. The importance of amylopectin internal structure affecting starch gelatinization and retrogradation as well as enzyme susceptibility of retrograded starch was explored. A total of 13 different starches from a range of plants were used. Great variations in the structure and properties of these starches were obtained. Longer lengths of internal chain segments (e.g., total internal chain length) and more long internal chains (e.g., B3-chains) of amylopectins were related to more ordered physical structure in native and retrograded starches. More clustered A-chains contributed to more ordered physical structure in the starches. The more ordered structure was reflected by a higher thermal stability and melting enthalpy changes of the starches. It was also related to a higher resistance to enzyme hydrolysis of the retrograded starches.
支链淀粉内部是指还原端和最外层支链之间的部分。本文探索了支链淀粉内部结构对淀粉糊化和回生以及回生淀粉酶敏感性的影响。使用了来自不同植物的 13 种不同淀粉。这些淀粉的结构和性质存在很大差异。较长的内部链段（例如，总内部链长）和更多的长内部链（例如，B3-链）与天然和回生淀粉中更有序的物理结构有关。更多聚集的 A-链有助于淀粉中更有序的物理结构。更有序的结构表现为更高的热稳定性和淀粉熔融焓变化。它还与回生淀粉对酶水解的抵抗力更高有关。
