4.7 Article

Rice starch multi-level structure and functional relationships

期刊

CARBOHYDRATE POLYMERS
卷 275, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2021.118777

关键词

Rice; Starch; Thermal properties; Pasting properties; Molecular structure

资金

  1. Natural Science Foundation of Jiangsu Province [BK20191407, BK20190795]
  2. Natural Science Foundation of the Higher Education Institutions of Jiangsu Province [19KJA520001]
  3. Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)

向作者/读者索取更多资源

There are close relationships between the structure and properties of starch, with factors such as amylose content, chain length, and crystallinity playing important roles. The molecular structure and lamellar structure of starch have significant effects on its stability.
Starch from 15 different rice genotypes with amylose content (AC) ranging 1.5%-30.6% were investigated for relationships between structures and properties. For parameters related to the granular level, the most important relationships were found for AC, average chain lengths (ACL) of the amylopectin (AP) fb1 chains having a length of DP 13-24, crystallinity, and the thickness of the crystalline (dc) and the amorphous lamellae (da) of the starch granule. AC and dc were negatively correlated with the peak gelatinization temperature (Tp), thermal enthalpy (Delta H), and peak viscosity (PV), but positively correlated with swelling power. ACLfb1 and da, as compared to AC and dc, had the opposite effects on these parameters, demonstrating important roles of specific molecular and lamellar structures on the starch granular stability. For the gelatinized systems, increasing ACLfb1 decreased retrogradation, while AC increased retrogradation by increasing the resistant starch (RS) content, storage modulus (G '), and setback (SB).

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据