Song Xiaoyan, Chen Jianyang, Deng Lili, Zhao Quanzhi
Institute of Rice Industry Technology Research, College of Agronomy, Guizhou University, Guiyang 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Institute of Rice Industry Technology Research, College of Agronomy, Guizhou University, Guiyang 550025, China.
Food Chem. 2024 Dec 1;460(Pt 3):140810. doi: 10.1016/j.foodchem.2024.140810. Epub 2024 Aug 8.
A- and B-type wheat starches have significant differences in rheological, textural, and pasting properties; however, the structure-property relationship is not fully revealed. Herein, the physicochemical characteristics and molecular structures of A- and B-type starches isolated from three wheat varieties with different apparent amylose contents (2.41%-27.93%) were investigated. A-type starches exhibited higher pasting viscosities, relative crystallinity, onset gelatinization temperatures, and enthalpies, while B-type starches had wide gelatinization temperature ranges. B-type starches had lower resistant starch contents than their A-type counterparts, but B-type starches formed more stable gels and had a lower tendency to retrograde, resulting in lower hardness, storage (G') and loss (G'') moduli but higher tan δ values. A-type starches had lower contents of short amylose (100 ≤ X < 1000) and amylopectin chains (DP 6-12) than B-type. These findings elucidated the differences in molecular structures between A- and B-type starches, which can contribute to their effective application.
A型和B型小麦淀粉在流变学、质构和糊化特性方面存在显著差异；然而，其结构-性质关系尚未完全揭示。在此，对从三种表观直链淀粉含量不同（2.41%-27.93%）的小麦品种中分离得到的A型和B型淀粉的理化特性和分子结构进行了研究。A型淀粉表现出较高的糊化粘度、相对结晶度、起始糊化温度和焓值，而B型淀粉具有较宽的糊化温度范围。B型淀粉的抗性淀粉含量低于其对应的A型淀粉，但B型淀粉形成的凝胶更稳定，回生倾向更低，导致硬度、储能模量（G'）和损耗模量（G''）更低，但损耗角正切值（tan δ）更高。A型淀粉的短直链淀粉（100≤X<1000）和支链淀粉链（聚合度6-12）含量低于B型。这些发现阐明了A型和B型淀粉分子结构的差异，这有助于它们的有效应用。
