Structural and functional properties of alkali-treated high-amylose rice starch

被引：64

作者：

Cai, Jinwen ^{[1
]}

Yang, Yang ^{[1
]}

Man, Jianmin ^{[1
]}

Huang, Jun ^{[1
]}

Wang, Zhifeng ^{[2
]}

Zhang, Changquan ^{[1
]}

Gu, Minghong ^{[1
]}

Liu, Qiaoquan ^{[1
]}

Wei, Cunxu ^{[1
]}

机构：

[1] Yangzhou Univ, Plant Funct Genom Minist Educ, Key Labs Crop Genet & Physiol Jiangsu Prov, Yangzhou 225009, Peoples R China

[2] Yangzhou Univ, Testing Ctr, Yangzhou 225009, Peoples R China

来源：

FOOD CHEMISTRY | 2014年 / 145卷

基金：

中国国家自然科学基金;

关键词：

Rice; High-amylose starch; Alkali treatment; Structural property; Functional property; ANTISENSE RNA INHIBITION; C-TYPE STARCH; IN-VITRO; IMPROVES INDEXES; MAIZE STARCH; GRANULES; BARLEY; ULTRASTRUCTURE; GELATINIZATION; HEALTH;

D O I：

10.1016/j.foodchem.2013.08.059

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Native starches were isolated from mature grains of high-amylose transgenic rice TRS and its wild-type rice TQ and treated with 0.1% and 0.4% NaOH for 7 and 14 days at 35 degrees C. Alkali-treated starches were characterised for structural and functional properties using various physical methods. The 0.1% NaOH treatment had no significant effect on structural and functional properties of starches except that it markedly increased the hydrolysis of starch by amylolytic enzymes. The 0.4% NaOH treatment resulted in some changes in structural and functional properties of starches. The alkali treatment affected granule morphology and decreased the electron density between crystalline and amorphous lamellae of starch. The effect of alkali on the crystalline structure including long- and short-range ordered structure was not pronounced. Compared with control starch, alkali-treated TRS starches had lower amylose content, higher onset and peak gelatinisation temperatures, and faster hydrolysis of starch by HC1 and amylolytic enzymes. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：245 / 253

页数：9

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