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Relationships between amylopectin internal molecular structure and physicochemical properties of starch
Trends in Food Science & Technology ( IF 15.3 ) Pub Date : 2018-06-05 , DOI: 10.1016/j.tifs.2018.05.024
Fan Zhu

Background

Structure-property relationships of starch components remain a subject of research interest. In recent years, there has been increasing evidence revealing the importance of amylopectin internal structure in determining physicochemical properties of starch. The part between the sole reducing end and out branches of amylopectin forms the internal part of the molecule. It contributes to the formation of the amorphous lamellae of the granules.

Scope and approach

This mini-review focuses on the impact of amylopectin internal molecular structure on different physicochemical properties of starch. The properties include gelatinization, swelling power, amylose leaching, pasting, retrogradation, and digestibility of starch. The statistical approach to analyze the structure-property relationships of starch is also discussed. Related nomenclatures are described.

Key findings and conclusions

Amylopectin with a longer internal chain length tends to give more ordered packing of double helices in the granules with a higher thermal stability. A longer internal chain length of amylopectin also contributes to the formation of recrystallized amylopectin with a more ordered structure and higher thermal stability. The results summarised in this mini-review clearly show that the molecular structure of amylopectin internal part should be considered in order to better understand the complex structure-property relationships of starch components.



中文翻译:

支链淀粉内部分子结构与淀粉理化性质的关系

背景

淀粉组分的结构-性质关系仍然是研究的主题。近年来,越来越多的证据表明支链淀粉内部结构在确定淀粉的理化性质方面的重要性。支链淀粉的唯一还原端和向外分支之间的部分形成分子的内部部分。它有助于形成颗粒的无定形薄片。

范围和方法

这篇小型综述着重于支链淀粉内部分子结构对淀粉不同理化性质的影响。这些特性包括淀粉糊化,溶胀力,直链淀粉浸出,糊化,回生和淀粉的消化率。还讨论了用于分析淀粉的结构-性质关系的统计方法。描述了相关的术语。

主要发现和结论

具有更长内部链长度的支链淀粉倾向于在具有更高的热稳定性的颗粒中使双螺旋更规则地堆积。支链淀粉的更长的内链长度也有助于形成具有更有序的结构和更高的热稳定性的重结晶支链淀粉。本微型综述总结的结果清楚地表明,应考虑支链淀粉内部部分的分子结构,以便更好地了解淀粉组分的复杂结构与性质之间的关系。

更新日期:2018-06-05
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