Key Laboratory of Plant Functional Genomics of the Ministry of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China.
College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, Jiangsu Province, China.
Carbohydr Polym. 2022 Feb 15;278:118955. doi: 10.1016/j.carbpol.2021.118955. Epub 2021 Dec 2.
Although gelatinization property has been intensively investigated with its relation to starch structures, how a combination of starch molecular structures and moisture content affect the gelatinization remains unclear. The gelatinization of six rice starches with a wide range of amylose content was investigated under different moisture content in this study. Results showed that starch gelatinization temperatures increased and biphasic endothermic peaks appeared over the decreased moisture content. For the first time, amylose content was shown to have a parabolic relationship with gelatinization temperatures. Distinct linear relations among starch fine molecular structures with gelatinization parameters were observed under different moisture contents, which suggested that amylose short chains were involved in the first endothermic peak, while interactions among amylose intermediate chains and relatively shorter amylopectin trans-lamellar chains dominantly contributed to the second endothermic peak when gelatinized under limited moisture content. These results help in better understanding of starch structure-gelatinization relation.
尽管糊化性能及其与淀粉结构的关系已经得到了深入研究，但淀粉分子结构和水分含量的组合如何影响糊化仍不清楚。本研究在不同水分含量下研究了 6 种直链淀粉含量范围很宽的大米淀粉的糊化特性。结果表明，随着水分含量的降低，淀粉的糊化温度升高，出现双峰型的热焓峰。首次表明直链淀粉含量与糊化温度之间呈抛物线关系。在不同的水分含量下，淀粉精细分子结构与糊化参数之间存在明显的线性关系，这表明直链淀粉短链参与了第一个热焓峰，而在有限的水分含量下进行糊化时，直链淀粉中间链之间的相互作用以及相对较短的支链淀粉跨层链主要贡献于第二个热焓峰。这些结果有助于更好地理解淀粉结构与糊化的关系。
