On the importance of organization of glucan chains on thermal properties of starch

Varatharajan Vamadevan; Eric Bertoft; Koushik Seetharaman

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On the importance of organization of glucan chains on thermal properties of starch

机译：On the importance of organization of glucan chains on thermal properties of starch

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The relationship between the internal structure of amylopectin from diverse plants and thermal properties of the starch granules has been investigated. Correlations were found between structural parameters, such as number of building blocks in clusters, interblock chain length and length of external chains, and gelatinization parameters. Onset gelatinization temperature negatively correlated with number of building blocks (r = -0.952, p < 0.01) and positively correlated with inter-block chain length (r=0.905,p < 0.01). Enthalpy of gelatinization positively correlated with external chain length (r=0.854, p < 0.01). These data showed that the internal structure is predictive of trends in thermal properties. A model is proposed based on the backbone concept of amylopectin structure that explains how the organization of chains in the semicrystalline lamellae of starch granules relates to the thermal properties.

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《Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides》 |2013年第2期|1653-1659|共7页
作者
Varatharajan Vamadevan; Eric Bertoft; Koushik Seetharaman;
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作者单位

116, Food Science Department, University of Guelph, Guelph, ON N1G 2W1, Canada;

116, Food Science Department, University of Guelph, Guelph, ON N1G2W1, Canada;

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正文语种英语
中图分类天然化合物;糖（醣）;
关键词
Starch granule structure; Amylopectin structure; Thermal propertiesL; Gelatinization; DSC;

On the importance of organization of glucan chains on thermal properties of starch

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