Allomorph distribution and granule structure of lotus rhizome C-type starch during gelatinization

被引：65
作者：
Cai, Canhui [1 ,2 ]
Cai, Jinwen [1 ,2 ]
Man, Jianmin [1 ,2 ]
Yang, Yang [1 ,2 ]
Wang, Zhifeng [3 ]
Wei, Cunxu [1 ,2 ]
机构：
[1] Yangzhou Univ, Key Labs Crop Genet & Physiol Jiangsu Prov, Yangzhou 225009, Peoples R China
[2] Yangzhou Univ, Minist Educ, Yangzhou 225009, Peoples R China
[3] Yangzhou Univ, Testing Ctr, Yangzhou 225009, Peoples R China
来源：
FOOD CHEMISTRY | 2014年 / 142卷
基金：
中国国家自然科学基金;
关键词：
Lotus rhizome; C-type starch; Gelatinization; Allomorph distribution; Granule structure; C-13 CP/MAS NMR; CRYSTALLINE PROPERTIES; AMYLOSE CONTENT; ORGANIZATION; MICROSCOPY; WHEAT; RICE; SAXS;
D O I：
10.1016/j.foodchem.2013.07.091
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The allomorph distribution and granule structure of C-type starch from lotus rhizomes were investigated using a combination of techniques during gelatinization. The disruption of crystallinity during gelatinization began from the end distant from the eccentric hilum and then propagated into the center of granule. The periphery of hilum end was finally gelatinized, accompanied by high swelling. The crystallinity changed from C-type to A-type via C-A-type during gelatinization, and finally became amorphous structure. The amylose content, crystal degree, helix content, ratio of 1045/1022 cm(-1), and peak intensity of crystalline lamellae of gelatinizing starch significantly decreased after 70 degrees C. The amorphous content and ratio of 10221995 cm(-1) increased after 70 degrees C. This study elucidated that B-type allomorph was mainly arranged in the distal region of eccentric hilum, A-type allomorph was mainly located in the periphery of hilum end, and the center of granule was a mixed distribution of A- and B-type allomorphs. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：408 / 415
页数：8
相关论文
共 29 条
[1]   A study of ordered structure in acid-modified tapioca starch by 13C CP/MAS solid-state NMR [J].
Atichokudomchai, N ;
Varavinit, S ;
Chinachoti, P .
CARBOHYDRATE POLYMERS, 2004, 58 (04) :383-389
[2]   Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review [J].
Blazek, Jaroslav ;
Gilbert, Elliot Paul .
CARBOHYDRATE POLYMERS, 2011, 85 (02) :281-293
[3]  
Bogracheva TY, 1998, BIOPOLYMERS, V45, P323, DOI 10.1002/(SICI)1097-0282(19980405)45:4<323::AID-BIP6>3.3.CO
[4]  
2-3
[5]  
Bogracheva TY, 2001, BIOPOLYMERS, V58, P247, DOI 10.1002/1097-0282(200103)58:3<247::AID-BIP1002>3.0.CO
[6]  
2-L
[7]   Details of the crystalline ultrastructure of C-starch granules revealed by synchrotron microfocus mapping [J].
Buleon, A ;
Gerard, C ;
Riekel, C ;
Vuong, R ;
Chanzy, H .
MACROMOLECULES, 1998, 31 (19) :6605-6610
[8]   In situ observation of crystallinity disruption patterns during starch gelatinization [J].
Cai, Canhui ;
Wei, Cunxu .
CARBOHYDRATE POLYMERS, 2013, 92 (01) :469-478
[9]   Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study [J].
Cheetham, NWH ;
Tao, LP .
CARBOHYDRATE POLYMERS, 1998, 36 (04) :277-284
[10]   Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility [J].
Htoon, A. ;
Shrestha, A. K. ;
Flanagan, B. M. ;
Lopez-Rubio, A. ;
Bird, A. R. ;
Gilbert, E. P. ;
Gidley, M. J. .
CARBOHYDRATE POLYMERS, 2009, 75 (02) :236-245
123