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首页> 外文期刊>Food Hydrocolloids >High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility
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High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility

机译：高淀粉料小麦和玉米淀粉具有明显不同的颗粒组织和退火行为：链流动性的关键作用

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摘要

For regular starches, gelatinization occurs over a relatively narrow temperature range in excess water; however, high-amylose starches typically gelatinise over an extended temperature range by a process that is less understood. The present study compared granule organisation of high-amylose starches from wheat (HAWS) and maize (HAMS), and investigated the role of granule organization in determining the gelatinization heterogeneity and different responses to annealing. During gelatinization (starch/water = 1:2), the melting peaks of double helices and amylose-lipid complexes are merged in HAMS, whereas the peaks are separated for HAWS. It is hypothesized that the glucan chains in HAWS are relatively more mobile (i.e., fewer inter-chain interactions), compared to HAMS. Due to this mobility, hot water leaches amylose more readily from HAWS than from HAMS at similar levels of apparent amylose content. After two-step annealing, To (gelatinization onset temperature) of HAWS increased from 58 to 84 degrees C, while To of HAMS only increased from 70 to 82 degrees C. For HAWS, annealing apparently extended double helical lengths and made semi-crystalline lamellae more heterogeneous, but reduced double helix content. For HAMS with more organised granular structure, annealing has a relatively limited effect on lamellar layers and chain conformation. The study demonstrates that HAMS and HAWS have distinctly different granule organisation and behaviours during hydrothermal processing and that HAWS, with more mobile chains, has the potential to form thermostable molecular order. The molecular basis for these differences is proposed to be the greater proportion of very long chains/branches in HAWS than HAMS.
机译：对于常规淀粉，在多余水中的相对较窄的温度范围内发生凝胶化;然而，高淀粉淀粉通常通过较少理解的过程在延长的温度范围内凝胶化。本研究与小麦（HAWS）和玉米（火腿）的高淀粉淀粉比较了颗粒组织，并研究了颗粒组织在确定凝胶化异质性和对退火的不同反应中的作用。在凝胶化（淀粉/水= 1：2）期间，双螺旋和三氧糖 - 脂质络合物的熔化峰合并在火腿中，而峰被用于Haws。与火腿相比，它是假设HAWS中的葡聚糖链相对较长的移动（即，较少的链间相互作用）。由于这种流动性，热水浸出从HAWS更容易地浸出直链淀粉，而不是来自类似水平的表观直链淀粉含量的火腿。在两步退火后，山的（凝胶化发作温度）从58增加到84摄氏度，而火腿的时间仅从70到82摄氏度增加。对于山楂，退火显然延伸双螺旋长度并制造半结晶薄片更异质，但减少双螺旋含量。对于具有更有组织的颗粒结构的火腿，退火对层层层和链构象具有相对有限的影响。该研究表明，在水热处理期间，火腿和山楂在水热处理过程中具有明显不同的颗粒组织和行为，并且具有更多的移动链，具有更多的移动链，具有潜力的恒温分子阶。这些差异的分子基础被提出为HAWS中的长链/枝条的比例大于火腿。

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  • 来源
    《Food Hydrocolloids》 |2020年第8期|105820.1-105820.11|共11页
  • 作者

    Li Haiteng; Dhital Sushil; Flanagan Bernadine M.; Mata Jitendra; Gilbert Elliot P.; Gidley Michael J.;

  • 作者单位

    Univ Queensland Ctr Nutr & Food Sci Queensland Alliance Agr & Food Innovat St Lucia Qld 4072 Australia;

    Univ Queensland Ctr Nutr & Food Sci Queensland Alliance Agr & Food Innovat St Lucia Qld 4072 Australia|Monash Univ Dept Chem Engn Clayton Vic 3800 Australia;

    Univ Queensland Ctr Nutr & Food Sci Queensland Alliance Agr & Food Innovat St Lucia Qld 4072 Australia;

    Australian Nucl Sci & Technol Org Australian Ctr Neutron Scattering Lucas Heights NSW 2234 Australia;

    Australian Nucl Sci & Technol Org Australian Ctr Neutron Scattering Lucas Heights NSW 2234 Australia|Univ Queensland Australian Inst Bioengn & Nanotechnol Brisbane Qld 4072 Australia|Univ Queensland Queensland Alliance Agr & Food Innovat Brisbane Qld 4072 Australia;

    Univ Queensland Ctr Nutr & Food Sci Queensland Alliance Agr & Food Innovat St Lucia Qld 4072 Australia;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    High-amylose starch; Annealing; Wheat; Maize; Gelatinization; Starch granule organization;

    机译：高淀粉淀粉;退火;小麦;玉米;凝胶化;淀粉颗粒组织;

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