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Sang Ick Shin Chang Joo Lee Dae-Ik Kim Hyun Ah Lee Jong-Joo Cheong Koo Min Chung Moo-Yeol Baik Cheon Seok Park Chung Ho Kim Tae Wha Moon 《Journal of Cereal Science》2007
The optimum conditions for producing rice starch enriched in slowly digestible and resistant fractions by citric acid treatment determined by a response surface methodology (RSM) model equation, were: reaction temperature, 128.4 °C; reaction time, 13.8 h; and citric acid, 2.62 mmol/20 g starch. The slowly digestible and resistant starch fractions of the optimally acid-treated rice starch totalled 54.1%, which was 28.1% higher than the control. The slowly digestible and resistant fractions of the acid-treated rice starch did not differ significantly after heat treatment, whereas those of raw rice starch decreased by 49.6–63.8%, depending on the type of heat treatment (cooking at 100 °C or autoclaving). The slowly digestible fraction of the acid-treated starch increased by 8.9–14.2%. After autoclaving, the glucose response of the acid-treated starch was lower than untreated starch, but similar to that of Novelose 330. After heat treatment, the rate of blood glucose decrease was slower for the acid-treated starch than for Novelose 330. Compared to raw rice starch, the acid-treated starch exhibited increases in apparent amylose content, blue value, dextrose equivalent, cold-water solubility and transmittance, and decreases in wavelength of maximum absorbance, viscosity, and gel-forming ability. 相似文献
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不同木薯品种(系)块根淀粉特性研究 总被引:10,自引:1,他引:10
对79个木薯品种(系)块根淀粉的鲜薯含粉率、原淀粉水分、直链淀粉和支链淀粉含量、峰值粘度、糊化温度、透明度、恩氏粘度、淀粉粒直径和表面积等淀粉特性指标进行研究.结果表明,不同木薯品种(系)各淀粉特性指标存在很大的差异,不同指标间也有一定的相关性,利用主成分分析对各品种(系)各指标进行综合分析,认为E169、C766、E1424、E339、R72、E217、E344、E232、E316和桂热3号木薯淀粉的加工特性最好,更适合木薯淀粉的深加工. 相似文献
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灌浆结实期弱光对水稻籽粒淀粉积累及相关酶活性的影响 总被引:21,自引:0,他引:21
选用IR72(籼稻)和日本晴(粳稻)为材料,在开花后进行遮光处理,对弱光条件下籽粒淀粉和直链淀粉含量的动态变化及相关酶的活性进行了研究。在弱光条件下,两品种籽粒的淀粉含量减少,直链淀粉含量下降,蔗糖含量降低,ADPG焦磷酸化酶活性的变化较小,可溶性淀粉合成酶和颗粒结合型淀粉合成酶活性减弱,可溶性淀粉分支酶Q酶和颗粒结合型淀粉分支酶活性增强,淀粉去分支酶活性因品种而异,IR72表现为减弱,日本晴则为增强。相关分析表明,遮光下蔗糖输入量的减少量和淀粉合成量的下降量呈显著正相关;ADPG焦磷酸化酶和淀粉分支酶活性与淀粉积累速率呈显著正相关。分析指出,遮光下淀粉合成酶活性的降低与淀粉合成量的下降有关,淀粉分支酶活性的升高是直链淀粉占淀粉总量的比率减少的重要原因。 相似文献
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LI Tian Ryu OHSUGI Tohru YAMAGISHI Haruto SASAKI 《水稻科学》2006,13(1):51-58
Photosynthetic product in rice plant is transported to grains mainly in the form of sucrose. Sucrose in the grains eventually becomes starch through a series of enzymatic reactions [1-2]. The starch weight accounts for 90% of the brown rice [3-4], so the course of the rice grain filling is the biochemical process in which starch is mainly formed, and the factor of light is indispensable at the course. Much research has been conducted to study the influence of the light on the grain starch synt… 相似文献
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Yong-Cheng Shi Terri Capitani Peter Trzasko Roger Jeffcoat 《Journal of Cereal Science》1998,27(3):289-299
The molecular structure of two commercially available high-amylose maize starches, HYLON® V starch and HYLON® VII starch, and of a newly developed low-amylopectin starch (LAPS) was examined. These high-amylose starches give three apparent fractions as determined by gel-permeation chromatography: a high-molecular weight (mol.wt) amylopectin fraction, a low-mol.wt amylose fraction, and an intermediate-mol.wt fraction which contains both linear and branched components. The low-mol.wt amylose fraction increases from 9·4% in HYLON V starch to 17·7% in HYLON VII starch and 26·5% in LAPS, whereas the high-mol.wt amylopectin fraction decreases from 31·1% in HYLON V starch to 13·8% in HYLON VII starch and 2·5% in LAPS. The percentage of linear components in HYLON V starch, HYLON VII starch, and LAPS are 42, 54, and 80%, respectively. High-amylose starches have a large proportion of long chains in their branched fractions compared to waxy-maize and normal-maize starch. Both HYLON VII starch and the LAPS give B plus V-type X-ray diffraction patterns, but the LAPS has even a higher gelatinization temperature, lower swelling power in hot water, and is more resistant to acid digestion. With the lack of amylopectin, amylose accounts for at least part of the double helical structure in the LAPS granules. 相似文献
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马铃薯原淀粉及变性淀粉的特点及应用 总被引:1,自引:0,他引:1
马铃薯原淀粉是一种极为重要的天然高分子材料,具有其他植物淀粉不可替代的特性,可广泛用于食品工业、造纸工业、纺织工业和医药工业。通过物理、化学或其他方式将马铃薯原淀粉改造为变性淀粉后进一步拓宽了其用途。中国马铃薯分布广、种植面积大,为马铃薯原淀粉和变性淀粉的加工提供了巨大的原料来源。尽管受原料困扰和效益影响,马铃薯原淀粉和变性淀粉加工业在中国仍属于朝阳产业,产品的数量、种类和用途都将会有进一步的扩展。 相似文献
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With changes in food preferences and life styles,more and more attentions have been focused on healthier food.Nowadays,resistant starch(RS)which can resist digestion in the human intestine has been recognized and accepted.High RS diet shows great benefit for the human health,and breeding high RS rice variety is a great target for realizing dietary intervention.To provide guidance for RS improvement in rice,this review summarized the unique physiochemical properties of RS and the possible approaches,i.e.genetic regulation,for enhancing RS content in rice,and proposed the potential ways to obtain rice variety with high RS content. 相似文献
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Effects of Early- and Late-Sowing on Starch Accumulation and Associated Enzyme Activities During Grain Filling Stage in Rice 总被引:1,自引:0,他引:1
The environmental temperature occurring during the grain filling stage is an important factoraffecting starch synthesis and accumulation in rice. We investigated starch accumulation, amylaseactivity and starch granule size distribution in two low-amylose japonica rice varieties, Nanjing 9108 andFujing 1606, grown in the field at different filling temperatures by manipulating sowing date. The two ricevarieties exhibited similar performances between two sowing dates. Total starch, amylose andamylopectin contents were lower at the early-filling stage of T1 treatment (Early-sowing) compared withthose at the same stage in T2 treatment (Late-sowing). In contrast, at the late-filling stage, when fieldtemperatures were generally decreasing, total starch and amylopectin contents in T1 were highercompared to those in T2. The ideal temperature for strong activity of ADP-glucose pyrophosphorylaseand soluble starch synthase was about 22℃. A higher temperature from the heading to maturity stagesin T1 increased the activities of starch branching enzyme and suppressed the activities of granule boundstarch synthetase and starch debranching enzyme. We found that rice produced larger-sized starchgranules under the T1 treatment. These results suggested that due to the early-sowing date, the hightemperature (30℃) occurring at the early-filling stage hindered starch synthesis and accumulation,however, the lower temperatures (22 ℃) at the late-filling stage allowed starch synthesis and accumulationto return to normal levels. 相似文献
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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. 相似文献
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以高直链淀粉及突变体材料Goamy2及其野生型亲本Ilpumbyeo米粉为材料,比较了它们在理化性质和糊化特性上的差别,并通过体积排阻色谱(Size Exclusion Chromatography,SEC)分析其水溶性和不溶性淀粉组成结构差别。从冷水溶性成分来看,Goamy2主要以小分子DP141~DP2(DP为聚合度)为主,而Ilpumbyeo中带分支的链DP4100~DP64也就是相对大分子所占的比例较高,达到33.3%。从热水溶性淀粉成分来看,突变体Goamy2直链淀粉和支链淀粉的比例大致为4∶1,而Ilpumbyeo直链淀粉和支链淀粉比例大致为1∶1。至于两个材料的热水溶性支链淀粉链长分布,长短链比例差别较大,Goamy2长短链比率为0.67,而Ilpumbyeo为0.32。从热水不溶性成分来看,两个材料均以支链淀粉为主,直链淀粉所占的比例很低,均不到5%。热水不溶性支链成分的链长分布中,野生型亲本Ilpumbyeo以短链为主,短链所占的比例高达72.5%,而突变体Goamy2短链和长链几乎各占一半。 相似文献
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The effect of γ-irradiation on the physicochemical properties of cross-linked waxy maize resistant starches was examined. The cross-linked waxy maize starches contained resistant starch (RS) of 56.1 and 63.5%, respectively for 5 and 10% sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) cross-linking, and the RS contents slightly decreased as the irradiation dose increased whereas the RS content in unmodified waxy maize starch increased with an increase in irradiation dose. For both native and cross-linked starches, the rapidly digestible starch (RDS) content increased and the slowly digestible starch (SDS) content decreased by the irradiation. The solubility of the native and cross-linked starches increased as the irradiation dose increased. The cross-linked starches did not swell in boiling water without showing pasting viscosity. However, the starches became swellable, forming pastes by irradiation, and the pasting viscosity gradually increased with an increase in irradiation dose. The crystallinity as determined by an X-ray diffraction analysis remained unchanged upon cross-linking and γ-irradiation. However, the gelatinization enthalpy of the cross-linked starches decreased in proportion with irradiation dose. The melting temperatures of cross-linked starches gradually decreased and the temperature range for melting increased with an increase in irradiation dose. 相似文献
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响应面法优化压热法制备莲子抗性淀粉工艺的研究 总被引:1,自引:0,他引:1
以莲子淀粉为原料,采用压热法制备莲子抗性淀粉,通过单因素试验,研究淀粉乳浓度、压热温度、压热时间和淀粉乳pH值4个因素对莲子抗性淀粉得率的影响。利用响应面法进行分析,得到莲子抗性淀粉制备的最佳工艺条件。结果表明,所得的方程达到显著水平,压热法制备莲子抗性淀粉的最佳工艺条件为:淀粉乳浓度30%,压热温度111 ℃,压热时间10 min ,淀粉乳pH值为6~7。实际测得的莲子抗性淀粉得率为41.89%±1.23%,与理论预测值基本一致。 相似文献
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The goal of this study was to evaluate the effect of the physical modification by microwave irradiation on the mineral fraction and rheological properties of starch isolated from Canna edulis rhizomes. Phosphorus, sodium, potassium, magnesium, iron, calcium and zinc were evaluated using atomic absorption spectrophotometry. Rheological properties were determined using both the Brabender amylograph and Brookfield viscosimeter. Except for the calcium concentration, mineral contents decreased significantly (p < 0.05) after microwave treatment. The amylographic profile was also modified, showing increased pasting temperature range and breakdown index, whereas the viscosity peak, viscosity at holding (95°C) and cooling periods (50°C), setback and consistency decreased as compared to the native starch counterpart. Although viscosity decreased in the microwaved sample, presumably due to starch changes at molecular level, it retained the general pseudo plastic behavior of native starch. It is concluded that canna starch may be modified by microwave irradiation in order to change its functional properties. This information should be considered when using microwave irradiation for food processing. Furthermore, the altered functional attributes of canna modified starch could be advantageous in new product development. 相似文献