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首页> 外文期刊>Journal of Agricultural and Food Chemistry >RELATIONSHIPS BETWEEN FUNCTIONAL ATTRIBUTES AND MOLECULAR STRUCTURES OF AMYLOSE AND AMYLOPECTIN FRACTIONS FROM CORN STARCH
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RELATIONSHIPS BETWEEN FUNCTIONAL ATTRIBUTES AND MOLECULAR STRUCTURES OF AMYLOSE AND AMYLOPECTIN FRACTIONS FROM CORN STARCH

机译：玉米淀粉中淀粉和淀粉功能成分与功能属性和分子结构的关系

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摘要

Understanding starch structure-function relationships is vital to the continued development for new uses for starch. Fractionated corn amylose and amylopectin, with known molecular weights, chain lengths, and branching and crystalline ratios, were studied for pasting, gel textural, and retrogradation properties by rapid viscoanalysis, textural profile analysis, and differential scanning calorimetry. Amylose fractions with weight-average molecular weights (M-w) of 2.47-1.36E+05 had chain number-average degrees of polymerization (DPn) of 500-1000, 0-1 branch points per 1000 glucose units, higher setbacks, and high final viscosities and resulted in firmer gels than their lower M-w counterparts. Cohesiveness was inversely proportional to crystallinity, while stringiness increased with increasing DPn. Amylopectin fractions of low M-w (7.89-7.08E+07) with high branching ratios (> 1.5), short branch chains (weight-average degree of polymerization, 15-18), and crystallinity >28% had high peak temperatures and low peak viscosity and shear thinned less. When cooled, these amylopectins formed weak gels, but during storage, the gels firmed and retrograded more than did their high M-w counterparts. [References: 32]
机译：了解淀粉的结构-功能关系对于淀粉新用途的持续开发至关重要。通过快速粘滞分析，结构轮廓分析和差示扫描量热法研究了具有已知分子量，链长，支链和结晶比的分馏玉米直链淀粉和支链淀粉的糊化，凝胶质地和回生特性。重均分子量（Mw）为2.47-1.36E + 05的直链淀粉馏分的链数平均聚合度（DPn）为500-1000，每1000个葡萄糖单位0-1个分支点，较高的挫折和较高的最终收率粘度比低分子量的胶水更坚硬。内聚力与结晶度成反比，而拉丝度则随着DPn的增加而增加。低Mw（7.89-7.08E + 07），支化比高（> 1.5），支链短（重均聚合度为15-18），结晶度> 28％的支链淀粉具有较高的峰值温度和较低的峰值粘度和剪切变稀少。冷却后，这些支链淀粉形成较弱的凝胶，但是在储存过程中，这些凝胶比其高分子量的对应物更坚硬和回生。 [参考：32]

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