Structure of potato starches with different varieties

被引：0
作者：
Chen, Ling [1 ]
Zhao, Yue [1 ]
Zhang, Pan-Feng [1 ]
Li, Xiao-Xi [1 ]
Li, Lin [1 ]
机构：
[1] Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong
来源：
Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science) | 2013年 / 41卷 / 01期
关键词：
Amylose content; Crystalline morphology; Molecular conformation; Potato starch; Semi-crystalline lamellae; Variety;
D O I：
10.3969/j.issn.1000-565X.2013.01.022
中图分类号：
学科分类号：
摘要：
To reveal the structural characteristics of different kinds of potato starches, the semi-crystalline structure, crystalline morphology, amylose content, relative molecular mass and molecular conformation of ten kinds of potato starches were systematically analyzed by means of small-angle X-ray scattering, polarizing microscopy, X-ray diffraction and gel permeation chromatography coupled with multi-angle light scattering. The results show that the granules of the ten kinds of potato starches are of different semi-crystalline structures, for instance, Long 3 posse-sses the minimum semi-crystalline lamellae thickness and the most orderly double-helix alignment, while Qing 2 and Qing 6 possess the maximum semi-crystalline lamellae thickness. All the starches are multi-crystal systems with the same B-type crystalline structure but with different crystallinity and amylose content. Moreover, it is found that the weight-average molecular mass of Feiwuruita, Qing 5 and Qing 8 are relatively larger, and that Qing 5 in DMSO exhibits in the form of random coil, while the rest are all in a spherical form. All of the above-mentioned structure differences in different scales provide basic data for the development of potato starches for special processing.
引用
收藏
页码：133 / 138
页数：5
相关论文
共 20 条
  • [1] Lu Z.-L., Li G.-Q., Chen H.-H., Gelatinization and gel properties of potato starch, Food & Machinery, 26, 3, pp. 22-27, (2010)
  • [2] Ji H.-W., Ding X.-L., The Separation method of potato amylose and amylopectin, Food Science and Technology, 6, pp. 6-7, (2000)
  • [3] Huang S.-K., Wang Y.-H., Market analysis of potato starch, Food and Nutrition in China, 3, pp. 22-23, (2000)
  • [4] Blazek J., Gilbert E.P., Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review, Carbohydrate Polymers, 85, 2, pp. 281-293, (2011)
  • [5] (1987)
  • [6] Zhang P.-F., Chen L., Li X.-X., Et al., Molecular mass and conformation of corn starches with different amy-lose/amylopectin ratios, Food Science, 31, 19, pp. 157-160, (2010)
  • [7] Martin J.E., Hurd A.J., Scattering from fractals, Applied Crystal, 20, 2, pp. 61-78, (1987)
  • [8] Suzuki T., Chiha A., Yano T., Interpretation of small angle X-ray scattering from starch on the basis of fractals, Carbohydrate Polymers, 34, 4, pp. 357-363, (1997)
  • [9] Vermeylen R., Derycke V., Delcour J.A., Et al., Gelatinization of starch in excess water: Beyond the melting of lamellar crystallites. A combined wide-and small-angle X-ray scattering study, Biomacromolecules, 7, 9, pp. 2624-2630, (2006)
  • [10] Blazek J., Gilbert E.P., Effect of enzymatic hydrolysis on native starch granule structure, Biomacromolecules, 11, 12, pp. 3275-3289, (2010)
12