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首页> 外文会议>Annual Meeting of the American Association of Cereal Chemists International >Effect of annealing on the structure and properties of barley starches of varying amylose content
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Effect of annealing on the structure and properties of barley starches of varying amylose content

机译：退火对不同直链淀粉含量的大麦淀粉结构与性能的影响

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The effect of annealing on starches isolated from waxy (CDC Fibar, HB 364), normal (CDC McGwire, SR 93102), and high amylose (SB 94897, SB 94893) barley cultivars was studied. Crystallinity of waxy and normal starches increased on annealing, whereas it remained unchanged in high amylose starches. The 'A'-type X-ray pattern of CDC Fibar, HB 364, and CDC McGwire remained unchanged on annealing. However, the 'A+B'-type X-ray pattern of SR 93102, SB 94897, and SB 94893 resembled more closely the 'A'-typepattern on annealing. In all starches, the X-ray intensity of the V-amylose-lipid complepeak increased on annealing. Annealing increased the gelatinization transition temperatures (T(o), T(p), T(c)) and decreased (T(c)–T(o)) in all starches. The enthalpy of gelatinization of SB 94893 starches increased on annealing, whereas it remained unchanged in the other starches. The peak melting temperature (T(p)) and the enthalpy of the V-amylose-lipid complex remained virtually unchanged on annealing in CDC McGwire, SR 93102, and SB 94897. The T(p), and the enthalpy of the amylose-lipid complex were not observed in annealed SB 94893. In all starches, granular swelling decreased on annealing. Annealing decreased amylose leaching (AML) in SR 93102, SB 94897, and SB 94893. However, differences in AML between native and annealed HB 364 and CDC McGwire were evident only at higher temperatures. Acid hydrolysis was only marginally influenced by annealing. The results showed that annealing was mainly influenced by differences in amylose content and by the packing arrangement of the starch chains within the granule interior of the above starches. The molecular mechanism of annealing and the implications of this study on granule reactivity will be discussed.
机译：退火对淀粉蜡质（CDC Fibar，HB 364），正常（CDC麦格怀尔，SR 93102），和高直链淀粉（SB 94897，SB 94893）大麦栽培品种分离的效果进行了研究。糯普通淀粉的结晶度增加了退火，而它仍然是在高直链淀粉不变。 CDC Fibar，HB 364，和CDC麦格怀尔的“A'-型X射线图案留在退火不变。然而， '的SR 93102 A + B'-型的X射线图案，SB 94897和SB 94893相似更紧密地' 接通退火A'-typepattern。在所有的淀粉，所述V-直链淀粉 - 脂质complepeak的X射线强度上退火增加。退火增加了糊化转变温度（T（O），T（P），T（C））和下降（T（℃）-T（0））中的所有的淀粉。 SB 94893种淀粉糊化的焓增加了退火，而它仍然在其它淀粉不变。峰值熔融温度（T（P））和V-直链淀粉 - 脂质复合物的焓保持在CDC麦格怀尔退火几乎没有变化，SR 93102，和SB 94897.的T（P），和直链淀粉的焓脂质复合物并没有在退火SB 94893.观察到在所有的淀粉，颗粒膨胀上退火降低。退火减小直链淀粉在SR 93102浸出（AML），SB 94897和SB 94893.然而，天然的和退火的HB 364和CDC麦格怀尔之间在AML差异仅在较高温度下是明显的。酸水解只能勉强通过退火影响。结果表明，退火主要由直链淀粉含量的差异以及由上述淀粉的颗粒内部的淀粉链的堆积排列的影响。退火的分子机制和颗粒上的反应性本研究的意义将被讨论。

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