Wang Bingqing, Xu Jialu, Guo Dandan, Long Changzhi, Zhang Zhongxin, Cheng Ying, Huang Huiying, Wen Peng, He Haohua, He Xiaopeng
Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China.
Foods. 2023 Jan 18;12(3):460. doi: 10.3390/foods12030460.
Glutinous rice has very low amylose content and is a good material for determining the structure and physicochemical properties of amylopectin. We selected 29 glutinous rice varieties and determined the amylopectin structure by high-performance anion exchange chromatography with the pulsed amperometric detection method. We also determined the correlation between amylopectin structure and the physicochemical properties of starch extracted from these varieties. The results showed that the amylopectin chain ratio Σdegree of polymerization (DP) ≤ 11/ΣDP ≤ 24 of 29 glutinous rice varieties was greater than 0.26, signifying that these varieties contained type II amylopectin. The results of the correlation analysis with gelatinization temperature showed that ΣDP 6-11 was significantly negatively correlated with the onset gelatinization temperature (GT) (T), peak GT (T), and conclusion GT (T). Among the thermodynamic properties, ΣDP 12-24 was significantly positively correlated with To, Tp, and Tc, ΣDP 25-36 was significantly negatively correlated with To, Tp, and Tc, and ΣDP ≥ 37 had no correlation with the thermodynamic properties. The results of correlation analysis with RVA spectrum characteristic values showed that ΣDP 6-11 was significantly negatively correlated with hot paste viscosity (HPV), cool paste viscosity (CPV), consistency viscosity (CSV), peak time (PeT), and pasting temperature (PaT) among the Rapid Visco Analyzer (RVA) profile characteristics, ΣDP 12-24 was significantly positively correlated with HPV, CPV, CSV, PeT, and PaT, and ΣDP ≥ 25 had no correlation with the viscosity characteristics. Therefore, we concluded that the amylopectin structure had a greater effect on the T, T, T, ΔH and peak viscosity, HPV, CPV, CSV, PeT, and PaT. The glutinous rice varieties with a higher distribution of short chains and a lower distribution of medium and long chains in the amylopectin structure resulted in lower GT and RVA spectrum characteristic values.
糯米的直链淀粉含量极低，是用于确定支链淀粉结构和理化性质的优质材料。我们选取了29个糯米品种，采用高效阴离子交换色谱 - 脉冲安培检测法测定了支链淀粉结构。我们还测定了支链淀粉结构与从这些品种中提取的淀粉理化性质之间的相关性。结果表明，29个糯米品种的支链淀粉链比∑聚合度（DP）≤11/∑DP≤24大于0.26，这表明这些品种含有II型支链淀粉。与糊化温度的相关性分析结果显示，∑DP 6 - 11与起始糊化温度（GT）（T）、峰值GT（T）和终了GT（T）显著负相关。在热力学性质方面，∑DP 12 - 24与To、Tp和Tc显著正相关，∑DP 25 - 36与To、Tp和Tc显著负相关，∑DP≥37与热力学性质无关。与快速粘度分析仪（RVA）谱特征值的相关性分析结果显示，在RVA谱特征中，∑DP 6 - 11与热糊粘度（HPV）、冷糊粘度（CPV）、稠度粘度（CSV）、峰值时间（PeT）和糊化温度（PaT）显著负相关，∑DP 12 - 24与HPV、CPV、CSV、PeT和PaT显著正相关，∑DP≥25与粘度特征无关。因此，我们得出结论，支链淀粉结构对T、T、T、ΔH以及峰值粘度、HPV、CPV、CSV、PeT和PaT有较大影响。支链淀粉结构中短链分布较高而中长链分布较低的糯米品种，其GT和RVA谱特征值较低。
