Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches

被引：128
作者：
Lin, Lingshang [1 ]
Cai, Canhui [1 ]
Gilbert, Robert G. [2 ,3 ]
Li, Enpeng [2 ]
Wang, Juan [1 ]
Wei, Cunxu [1 ]
机构：
[1] Yangzhou Univ, Coinnovat Ctr Modern Prod Technol Grain Crops, Jiangsu Key Lab Crop Genet & Physiol, Yangzhou 225009, Jiangsu, Peoples R China
[2] Huazhong Univ Sci & Technol, Tongji Sch Pharm, Wuhan 430030, Peoples R China
[3] Univ Queensland, Queensland Alliance Agr & Food Innovat, Ctr Nutr & Food Sci, Brisbane, Qld 4072, Australia
来源：
FOOD HYDROCOLLOIDS | 2016年 / 52卷
基金：
中国国家自然科学基金;
关键词：
Normal maize starch; High-amylose maize starch; Starch granule size; Amylopectin molecular structure; Functional properties; IN-VITRO DIGESTIBILITY; SMALL GRANULE STARCHES; PHYSICOCHEMICAL PROPERTIES; CORN STARCHES; IMPROVES INDEXES; FINE-STRUCTURE; CHAIN-LENGTH; BARLEY; GELATINIZATION; WHEAT;
D O I：
10.1016/j.foodhyd.2015.07.019
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches were investigated and compared in this study. The different-sized fractions of normal starch showed similar amylopectin molecular structures and functional properties. The small-sized fraction of high-amylose starch had significantly higher amylopectin long branch-chain and average branch-chain length than its counterpart medium- and large-sized fractions. The swelling power, gelatinization enthalpy, and hydrolysis and digestion degrees of high-amylose starch significantly decreased with decrease of granule size, and were significantly positively correlated with amylopectin short branch-chain and negatively correlated with amylopectin long branch-chain and average branch-chain length. The gelatinization peak temperature and resistant starch content increased with decrease of granule size, and were significantly positively correlated with amylopectin long branch-chain and average branch-chain length and negatively correlated with amylopectin short branch-chain. The hierarchical cluster analysis indicated that the large-sized fraction of high-amylose starch was significantly different from the medium- and small-sized fractions of high-amylose starch but more relative with normal starch. The above results could provide important information for the applications of different-sized fractions of high-amylose maize starch. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：359 / 368
页数：10
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