Investigation on morphological structure and crystal transition of maize starch gelatinized in pure glycerol

The gelatinization phenomena and crystalline structure of maize starch gelatinized in pure glycerol were investigated using confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Starch granules were firstly treated in water system, CLSM and SEM micrographs displayed that they were completely broken and the characteristic birefringence of the starch granules disappeared at 70 °C. As for pure glycerol system, the starch granules swelled but maintained granular shape with the increasing of temperature. The crystalline structure of starch granules was partially destroyed at 130 °C and completely destroyed at 140 °C. The DSC thermogram showed that the gelatinization temperature of starch in glycerol started at 123.7 °C, peaked at 128.4 °C, and concluded at 135.2 °C. The X-ray diffractograms indicated that the crystalline structure of maize starch was partially destroyed at 130 °C and completely destroyed at 140 °C. Thus, glycerol served an alternative solvent to destroy crystalline structure of maize starch, which may be helpful for hydrolysis of starch granules by amylase in food industry.     

Seasonal fluctuations of low‐molecular‐weight sugars,starch and nitrogen in sapwood of Pinus sylvestris L.

The content of water‐soluble substances and starch in the living tree stem at the time of felling influences wood durability during further utilization. The aim of the study was to describe the annual and seasonal fluctuations in the contents of stored carbohydrates and nitrogenous compounds. The contents of soluble sugars, starch, and nitrogen were measured in the outer sapwood (0–15 mm from cambium) of 65‐yr‐old Scots pine {Pinus sylvestris L.) trees during an annual cycle. To study the influence of growth conditions, samples were taken from different stands in Sweden, in one stand from a control and a fertilized block. The effect of the age of the trees on the content of stored substances was also considered by comparing young (10–15 yrs old) and older trees (40–65 yrs old). Determination of the carbohydrates was carried out using enzymatic analysis. The outer pine sapwood contained a higher content of low‐molecular weight sugars during autumn and winter than during spring and summer. Starch content rose at the beginning of the growth period and decreased in autumn. The content of soluble sugars increased towards the cambium on all sampling occasions. Fructose and glucose were dominant sugars in all the stands studied. Seasonal changes of sucrose were different from those of glucose and fructose, in that the sucrose content was already decreasing in February. The variations in the nitrogen content of the sapwood were far smaller than those of the soluble sugars. No significant differences were found between the stands with regard to glucose, fructose and the sum of all three sugars. The fertilized block showed low content of sucrose and nitrogen. It is concluded that seasonal fluctuations are more important with regard to the sugar content than the effect of growth conditions. Data indicate a lower content of soluble sugars and nitrogen in the outermost sapwood of young trees as compared with older trees.     

红外辐射制备柠檬酸糯米淀粉酯工艺优化及功能特性

为提高柠檬酸淀粉酯制备效率,拓展淀粉在工业领域的应用价值,以糯米淀粉为研究对象、柠檬酸为酯化剂,红外辐射为核心制备技术,取代度为衡量指标,用单因素和响应面法优化柠檬酸淀粉酯的制备工艺条件,并对改性前后淀粉的理化性质、微观结构测定分析。最佳工艺参数为:红外辐射照度2 474 W/m2、红外辐射时间7.1 min、pH值为2.96、柠檬酸与淀粉质量比0.50。在优化条件下,取代度的验证试验结果为0.156,与响应面拟合模型预测值(0.158)吻合良好,红外辐射处理7.1min可达传统干热制备法5h的制备取代水平且两者理化性质和分子结构不存在显著差异性(P0.05),两者抗性淀粉含量分别提高50.15%和50.35%,表现较强的热稳定性、抗剪切和抗消化特性;傅立叶红外光谱图显示在1 749 cm~(-1)位置出现酯类C=O伸缩振动特征吸收峰,证实酯化反应的发生。表明应用红外辐射技术辅助高效制备良好性能的柠檬酸淀粉酯是有效的。     

仙客来体细胞胚发生和发育过程中淀粉粒的变化

 以仙客来（Cyclamen persicum Mill.）开花植株的新生叶片为外植体，诱导筛选胚性愈伤组织，并使其进一步发育成体细胞胚。组织切片观察结果表明：胚性愈伤组织由胚性和非胚性细胞组成，胚性细胞多以胚性细胞团的形式存在，胚性细胞团起源于诱导的胚性决定细胞。体细胞胚起源于单个胚性细胞，经多细胞原胚、球形胚、心形胚和鱼雷胚等时期发育成完整植株。在体细胞胚的发生发育过程中，淀粉粒出现4次积累高峰，分别为胚性细胞、球形胚、早期鱼雷胚和成熟胚发育成完整的小植株时期，淀粉代谢与体细胞胚发生、发育及小植株的形态建成密切相关。     

超声空化对竹材微观结构及淀粉颗粒的影响

为提高竹材的渗透性,运用超声空化作用处理毛竹,研究了超声处理工艺对竹材质量损失率和微观构造及竹材淀粉的影响.结果表明:随着超声功率的增加和处理时间的延长,竹材的质量损失率增加；经过超声处理后,竹材薄壁细胞和厚壁细胞都没有明显的破坏现象,薄壁细胞壁变薄,薄壁细胞里充满的淀粉粒大量消失.SEM分析表明超声后竹材细胞内壁上附着有龟裂的物质,说明超声处理明显提高了竹材的渗透性,使淀粉颗糊化后流出,促进了竹材内淀粉的去除.     

卷叶基因Rl（t）对杂交稻稻米品质性状的影响

 以3对卷叶近等基因系杂交组合为研究对象，设置两种施肥水平处理，研究Rl(t)卷叶基因对杂交稻稻米品质性状的影响。在正常肥力水平下，卷叶组合的精米率显著或极显著高于其对应组合，整精米率高于其对应组合，垩白率和垩白度均低于其对应组合。稻米淀粉RVA谱特征值中，卷叶组合的最高粘度、热浆粘度和崩解值均大于其对应组合，其他性状指标值在对应组合间的差异表现趋势不一致。增施穗肥，除汕优63外，各组合的糙米率、精米率和整精米率都有提高的趋势，各组合最高粘度、热浆粘度和崩解值均降低，消减值均增大，其他性状指标值变化趋势因组合而异。增施穗肥，卷叶组合的精米率和整精米率都高于其对应组合，其中卷叶汕优559与汕优559的整精米率差异达显著水平，其他性状指标值在对应组合间的差异没有明显的规律性，说明Rl(t)基因在一定条件下有利于提高稻米品质。     

The effect of growth temperature on gelatinization properties of barley starch

The effects of growth conditions on the properties of barley starch were studied with the two‐rowed malting barley cultivars “Kustaa”; and “Kymppi”; field‐grown in Finland during a cold summer and a normal summer. In both cultivars, the growth conditions had an effect on the composition and gelatinization behaviour of both small and large granules. In the starches from the cold summer, the lipid content and gelatinization peak temperatures were lower, the gelatinized starch also being more easily hydrolysed by alpha‐amylase.     

散穗与密穗型水稻穗上不同部位粒位的粒重及抗性淀粉含量

以散穗型和密穗型水稻品系为材料,研究穗上不同部位和粒位的粒重及籽粒抗性淀粉含量的差异及其分布特点.结果表明:在稻穗同一部位,一次枝梗籽粒千粒重和抗性淀粉含量高于二次枝梗;一次枝梗籽粒千粒重上部最高,且变异度显著小于中、下部;散穗型水稻中部籽粒的抗性淀粉含量相对较高,密穗型以下部较高;同一枝梗不同粒位间抗性淀粉含量均表现...     

淀粉表面结合脂对板栗淀粉糊化特性的影响

以中国不同板栗产区16个品种板栗为试材,研究淀粉表面结合脂对板栗淀粉糊化特性影响。结果表明:板栗淀粉RVA糊化黏度在升温过程中逐渐升高并达到峰值,随后黏度降低并在整个温度保持阶段持续降低并降到谷值;在冷却过程中,淀粉糊黏度再次缓慢升高直至整个糊化过程结束。板栗淀粉RVA糊化黏度特征曲线按形状可分为4种类型,脱脂处理虽不改变淀粉糊化黏度特征曲线的形状,但对板栗淀粉RVA糊化黏度特征值产生影响,使峰值黏度、谷值黏度和最终黏度升高,糊化温度降低,峰值时间影响不大,对稀懈值和回冷值有显著影响。当板栗淀粉表面结合脂含量为0.96%～4.50%时,峰值黏度、谷值黏度、最终黏度和稀懈值受到显著影响,从而影响淀粉的糊化特性。     

Effects of glutelin and globulin on the physicochemical properties of rice starch and flour

The effect of two rice endosperm proteins, glutelin and globulin, on the physicochemical properties of rice starch and flour was investigated. Albumin, globulin, prolamin and glutelin were sequentially extracted from defatted rice flour with de-ionised water, 1.5 M NaCl, propan-2-ol and 0.1 M NaOH, respectively, followed by dialysis and lyophilisation. Globulin and glutelin were then added to pure rice starch at various concentrations, separately and together, and the pasting and textural properties of mixtures were analysed by the Rapid Visco Analyser (RVA) and TA-XT2 textural analyser, respectively. The presence of glutelin in rice starch caused an increase in pasting temperature but a decrease in the viscosity parameters of the starch paste. The concentration of glutelin was also positively correlated with the hardness and adhesive properties of the starch gel. The presence of globulin, on the other hand, resulted in a decrease in all the pasting and textural parameters except gel hardness and the changes were linearly correlated with the concentration of the protein for most of the physical parameters. When the two proteins were added to rice starch together, the outcomes in pasting and textural properties were generally dependent upon the relative concentrations of the two proteins, but were also influenced by the presence of the other two protein fractions, albumin and prolamin. The presence of globulin initially accelerated the rate of water absorption by starch during cooking while the presence of glutelin slowed it down, but in both cases, the ultimate amount of water absorbed was significantly lower than that by pure starch. The contrasting effects of the different protein fractions mean that it might be possible to manipulate the textural properties of rice starch and flour to achieve desirable sensory outcomes by varying the proportions of the protein fractions in product formulations.