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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Amylose content and molecular-order stability synergistically affect the digestion rate of indica rice starches
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Amylose content and molecular-order stability synergistically affect the digestion rate of indica rice starches

机译：直链淀粉含量和分子阶稳定性协同影响籼稻淀粉的消化率

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摘要

This work concerns the multi-scale structures and digestion behaviors of indica rice starches with apparent amylose contents (AACs) of ca. 14%-24%. A higher AAC not always allowed a lower digestion rate (k), different from previous findings that starches containing more amylose normally show slowed digestion. Here, the proportion of stable molecular orders (melting temperature above ca. 73 degrees C) and AAC synergistically governed starch digestion rate. With a similar AAC, a higher amount of stable orders (R-h/l, ratio of enthalpy of stable orders to that of the rest) led to a lower k. Also, with a similar R-h/l, a larger AAC caused a lower k. Consistently, JPZ starch had almost the highest AAC and R-h/l, showing the lowest k. Regarding this, amylose and stable orders played roles in increasing the bulk density of starch structure matrices, and eventually slow the diffusion, absorption and catalysis events of digestion enzymes within the matrices. (C) 2019 Elsevier B.V. All rights reserved.
机译：这项工作的担忧籼稻淀粉的多尺度结构和消化行为用约表观直链淀粉含量（AACS） 14％-24％。较高AAC不总是被允许的较低的消化速度（k）时，从以前的研究结果不同，含有更多直链淀粉正常显示减缓消化。在这里，稳定的分子订单比例（熔点高于约73℃）和AAC协同管辖淀粉消化速率。具有类似AAC，较高量导致较低的k稳定订单（R-H / L，稳定订单的焓到其余的比）。另外，具有类似的R-H / L，较大AAC引起较低的k。一致地，JPZ淀粉几乎最高AAC和R-H / L，显示出最低的ķ。关于这一点，直链淀粉和稳定订单增加淀粉结构矩阵的堆积密度发挥作用，并最终减缓基质内消化酶的扩散，吸收和催化事件。 （c）2019 Elsevier B.v.保留所有权利。

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