揭示一种新型高直链淀粉含量淀粉种子的回生机制。
Unveiling the retrogradation mechanism of a novel high amylose content starch- seed.
作者信息
Luo Wanru, Li Bo, Zhang Yanjun, Tan Lehe, Hu Chi, Huang Chongxing, Chen Zhanpeng, Huang Lijie
机构信息
College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China.
Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China.
出版信息
Food Chem X. 2023 Mar 11;18:100637. doi: 10.1016/j.fochx.2023.100637. eCollection 2023 Jun 30.
The research of starch retrogradation have been attracting interest. Thereby, the long-term retrogradation mechanism (0-21 days) of seed starch (PCSS) was investigated. The results showed that crystal type was changed from A- to B + V-type during retrogradation. The retrogradation PCSS (RPCSS) exhibited faster retrogradation rate and more compact internal ultra-structure compared to rice, wheat and maize starch. Pearson correlation indicated that, as retrogradation days increased, values of α-1,4-glycosidic bond, A chains, double helix, V-type polymorphism, Mw, relative crystallinity (Rc) and short-range order gradually significantly increased, and B1 chains, B3 + chains values gradually significantly dropped (p < 0.05). These inferred an increasing peak temperature and compactness of morphology with increasing retrogradation days. Compared to native starch, RPCSS α-1.4-glycosidic bond was increased, which indicated that its quick molecules degradation including decreased Mw, B3 + chains, Rc, semicrystalline order, and ΔH. These might provide a theoretical direction for preparation of starch-basis food.
淀粉回生的研究一直备受关注。因此，对种子淀粉（PCSS）的长期回生机理（0 - 21天）进行了研究。结果表明，回生过程中晶体类型从A型转变为B + V型。与大米、小麦和玉米淀粉相比，回生后的PCSS（RPCSS）表现出更快的回生速率和更致密的内部超微结构。Pearson相关性分析表明，随着回生天数的增加，α-1,4-糖苷键、A链、双螺旋、V型多晶型、Mw、相对结晶度（Rc）和短程有序度的值逐渐显著增加，而B1链、B3 +链的值逐渐显著下降（p < 0.05）。这表明随着回生天数的增加，峰值温度升高，形态致密性增加。与天然淀粉相比，RPCSS的α-1.4-糖苷键增加，这表明其分子快速降解，包括Mw、B3 +链、Rc、半结晶有序度和ΔH降低。这些可能为淀粉基食品的制备提供理论指导。
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