Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Carbohydr Polym. 2021 Apr 15;258:117616. doi: 10.1016/j.carbpol.2021.117616. Epub 2021 Jan 19.
The relationship between molecular structure and crystalline and lamellar structures of fifteen types of rice starches was studied. GPC and HPAEC were used for the molecular chain analysis and WAXS, SAXS, and CP/MAS C NMR were employed for aggregation structural analysis. The amylopectin content and the average lengths of fb-chains (the degree of polymerization (DP) 13-24) were positively correlated with the amount of double helices (r = 0.92 and 0.57, respectively). In contrast, amylose content was positively correlated with the amounts of amorphous materials in starch (r = 0.77). The amount of double helices, which constitute a major part of the crystalline matrix, was positively correlated with the lamellar ordering (r = 0.81), and negatively correlated with the thickness of crystalline lamellae (r = 0.90) and lamellar repeat distance (r = 0.84). Conversely, the amount of the amorphous matrix was correlated with these parameters in the opposite way (r = 0.50, 0.75, and 0.75, respectively).
研究了十五种稻米淀粉的分子结构与晶态和片层结构之间的关系。采用 GPC 和 HPAEC 进行分子链分析，采用 WAXS、SAXS 和 CP/MAS C NMR 进行聚集态结构分析。支链淀粉含量和 fb-链（聚合度（DP）为 13-24）的平均长度与双螺旋数量呈正相关（r 值分别为 0.92 和 0.57）。相反，直链淀粉含量与淀粉中无定形物质的含量呈正相关（r 值为 0.77）。构成晶态基质主要部分的双螺旋数量与层状有序度呈正相关（r 值为 0.81），与晶态层片的厚度（r 值为 0.90）和层状重复距离（r 值为 0.84）呈负相关。相反，无定形基质的数量与这些参数呈负相关（r 值分别为 0.50、0.75 和 0.75）。
