期刊
CARBOHYDRATE POLYMERS
卷 60, 期 4, 页码 529-538出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2005.03.004
关键词
starch; amylopectin; degree of polymerization; gelatinization; retrogradation; enzyme digestibility
Fifteen starches from different botanical sources were selected to study the influence of structural features on thermal properties and enzyme digestibility. Morphological appearance, X-ray diffraction pattern, apparent amylose content, unit-chain length distribution of amylopectin, thermal properties and enzyme digestibility of starch varied with botanical source. It was demonstrated that the distribution of unit-chains of amylopectin significantly correlated with functional properties of the starches. Gelatinization temperature of native and retrograded starches decreased and increased with a relative abundance of unit-chains with an approximate degree of polymerization (DP) of 8-12 and 16-26, respectively (P < 0.01). Similar unit-chain lengths also affected the enzyme digestibility of starch granules (P < 0.01). (c) 2005 Elsevier Ltd. All rights reserved.
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