Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
Int J Biol Macromol. 2024 Nov;279(Pt 4):135505. doi: 10.1016/j.ijbiomac.2024.135505. Epub 2024 Sep 10.
In this study, the properties of remaining starch granules obtained with different degrees of exfoliation were explored by removing the outer layers of A- and B-type wheat starch (AWS and BWS) granules with chemical surface gelatinization. SEM images revealed significant morphological variations with increasing exfoliation. CLSM and amylose content analysis indicated a predominance of lipid complexes in the outer granule layers, particularly in BWS. The structural characteristics of AWS and BWS were analyzed using PLM, XRD, FT-IR and DSC, verifying the conclusion of the alternation of starch crystalline and amorphous zone. And the amorphous regions are proportionally higher in the inner starch layer. Moreover, raw AWS and BWS granules were more easily digested from the outside in, with the RS content decreasing from 80.65 % to 66.92 % and 49.06 % to 45.01 %, respectively. The RS content of cooked WS were affected by the internally structures, particularly lipid content (11.46 % - 19.09 %) in BWS outer layers and amylose content (13.59 % - 19.43 %) in the inner layers. These results revealed the internal radial structural differences and digestibility patterns of AWS and BWS granules.
在这项研究中，通过化学表面胶凝作用去除 A 型和 B 型小麦淀粉（AWS 和 BWS）颗粒的外层，探索了具有不同剥离程度的剩余淀粉颗粒的性质。SEM 图像显示，随着剥离程度的增加，形态发生了显著变化。CLSM 和直链淀粉含量分析表明，外层颗粒层中存在大量脂质复合物，特别是在 BWS 中。使用 PLM、XRD、FT-IR 和 DSC 分析了 AWS 和 BWS 的结构特性，验证了淀粉结晶区和非晶区交替的结论。而且，非晶区在内部淀粉层中所占比例更高。此外，原始的 AWS 和 BWS 颗粒从外部更容易消化，RS 含量分别从 80.65%降至 66.92%和 49.06%至 45.01%。生 WS 的 RS 含量受内部结构的影响，特别是 BWS 外层的脂质含量（11.46%-19.09%）和内层的直链淀粉含量（13.59%-19.43%）。这些结果揭示了 AWS 和 BWS 颗粒的内部径向结构差异和消化模式。
