College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
Guilin Agricultural Science Research Centre, Guilin 541006, China.
Int J Biol Macromol. 2024 Apr;265(Pt 1):130422. doi: 10.1016/j.ijbiomac.2024.130422. Epub 2024 Feb 28.
The evolution of the starch fine structure during growth and its impact on the gelatinization behavior of cassava starch (CS) was investigated by isolating starch from South China 6068 (SC) cassava harvested from the 4th to 9th growth period. During growth, the short-range ordered structure, crystallinity as well as particle size distribution of starch were increased. Meanwhile, the starch molecular size and amylopectin (AP) proportion increased, while the proportion of amylose (AM) exhibited a decreasing tendency. The chains of short-AM (X ~ 100-1000) were mainly significantly reduced, whereas the short and medium-AP chains (X ~ 6-24) had the most increment in AP. The solubility, thermal stability, shear resistance, and retrogradation resistance of starch were enhanced after gelatinized under the influence of the results mentioned above. This study presented a deeper insight into the variation of starch fine structure during growth and its influence on gelatinization behavior, which would provide a theoretical basis for starch industrial applications.
研究了华南 6068 木薯（SC）在第 4 到第 9 个生长周期中收获时，淀粉的精细结构在生长过程中的演变及其对淀粉糊化行为的影响。在生长过程中，淀粉的短程有序结构、结晶度和颗粒分布都增加了。同时，淀粉分子大小和支链淀粉（AP）的比例增加，而直链淀粉（AM）的比例呈现下降趋势。短直链淀粉（X ~ 100-1000）的含量主要显著减少，而短和中长支链淀粉（X ~ 6-24）的含量在 AP 中增幅最大。在上述结果的影响下，淀粉的溶解度、热稳定性、抗剪切性和抗回生性得到了提高。本研究深入了解了淀粉在生长过程中精细结构的变化及其对糊化行为的影响，为淀粉的工业应用提供了理论基础。
