生长温度对甘薯薯根淀粉多尺度结构的影响。
Effects of growth temperature on multi-scale structure of root tuber starch in sweet potato.
机构信息
Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C DK-1871, Denmark.
Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
出版信息
Carbohydr Polym. 2022 Dec 15;298:120136. doi: 10.1016/j.carbpol.2022.120136. Epub 2022 Sep 21.
Sweet potato was planted at three soil and air temperatures (21, 25 and 28 °C) with the same humidity and light time/intensity. Root tuber starches were isolated, and their multi-scale structures were investigated to reveal the effects of growth temperature on starch properties. Growth temperature did not change the morphology and amylose content of starch, but markedly increased the size of starch from volume-weighted mean diameter 12.2 μm to 17.0 μm. Starch grown at high growth temperature exhibited less A branch-chains and lower branching degree of amylopectin and more B2 and B3+ branch-chains of amylopectin than at low growth temperature. With increasing growth temperature, starch changed from C-type to C-type, its relative crystallinity and lamellar peak intensity increased, and the thickness of crystalline and amorphous lamellae did not significantly change. Starch grown at high growth temperature exhibited significantly higher gelatinization temperature than at low growth temperature, but had similar gelatinization enthalpy.
甘薯在三种土壤和空气温度（21、25 和 28°C）下种植，湿度和光照时间/强度相同。分离出块根淀粉，并研究其多尺度结构，以揭示生长温度对淀粉性质的影响。生长温度不会改变淀粉的形态和直链淀粉含量，但显著增加了淀粉的粒径，从体积加权平均直径 12.2μm 增加到 17.0μm。在高温下生长的淀粉表现出较少的 A 支链和较低的支化度以及更多的 B2 和 B3+支链的支链淀粉，而在低温下生长的淀粉则较多。随着生长温度的升高，淀粉从 C 型转变为 C 型，其相对结晶度和层状峰强度增加，结晶和无定形层的厚度没有明显变化。在高温下生长的淀粉的胶化温度明显高于在低温下生长的淀粉，但胶化焓相似。
Zotero 插件