ABSTRACT

The structure-properties relationships of native and debranched starch (DBS) were investigated by analyzing the results of DSC, XRD, NMR, HPAEC, FT-IR, SEM, hydrolysis, and digestibility properties. After debranching of starch in waxy rice, japonica rice, and indica rice, the linear short-chain molecules formed were easier to alignment and aggregation, and associate into a double helix. The crystalline structure of the rice starch after the pullulanase treatment was transformed from the type A to the type V crystalline by XRD measurement. Based on FT-IR and ¹³C NMR observations, molecular rearrangement and degree of order in starch granules increased. The DSC curve showed an increase in gelatinization temperature of debranched starch compared to native starch. Meanwhile, Solubility, water holding capacity and resistant starch content of DBS also raised. The study of structure- properties relationship provides a theoretical foundation for the development of foods or drugs with targeted functional properties.

Abbreviations: WS: waxy rice starch; JS: Japonica rice starch; IS: Indica rice starch; DBWS: debranched waxy rice starch; DBJS: debranched Japonica rice starch; DBIS: debranched Indica rice starch; RDS: rapidly digestible starch; SDS: slowly digestible starch; RS: resistant starch; DP: degree of polymerization; DSC: differential scanning calorimertry; Gelatinization temperature at onset (T_o), peak (T_p), and end (T_c); ∆H: transition enthalpy; HPSEC: high-performance size-exclusion chromatography; ATR-FTIR: Attenuated total reflectance Fourier transform infrared spectroscopy; NMR: nuclear magnetic resonance; XRD: X-ray diffraction; SEM: Scanning electron microscopy; WHC: Water holding capacity.

摘要

通过分析DSC，XRD，NMR，HPAEC，FT-IR，SEM，水解和消化率性能的结果，研究了天然和脱支淀粉（DBS）的结构-性能关系。在糯米，粳米和in米中对淀粉进行脱支后，形成的线性短链分子更易于排列和聚集，并缔合为双螺旋。通过XRD测量，支链淀粉酶处理后的米淀粉的晶体结构从A型转变为V型晶体。基于FT-IR和¹³淀粉颗粒的13 C NMR观察，分子重排和有序度增加。DSC曲线显示与天然淀粉相比，脱支淀粉的糊化温度升高。同时，DBS的溶解度，持水量和抗淀粉含量也提高了。结构-性质关系的研究为开发具有目标功能性质的食品或药物提供了理论基础。

缩写： WS：糯米淀粉；JS：粳米淀粉；IS：In米淀粉；DBWS：脱蜡糯米淀粉；DBJS：去皮的粳米淀粉；DBIS：br米淀粉的脱支；RDS：快速消化淀粉；SDS：易消化​​的淀粉；RS：抗性淀粉；DP：聚合度；DSC：差示扫描量热法；起始（T _o），峰值（T _p）和末端（T _c）的糊化温度；∆H：过渡焓；HPSEC：高效排阻色谱法；ATR-FTIR：衰减全反射傅里叶变换红外光谱；NMR：核磁共振；XRD：X射线衍射；SEM：扫描电子显微镜；WHC：持水量。