Different Structural Properties of High-Amylose Maize Starch Fractions Varying in Granule Size
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- 作者：Canhui Cai ; Lingshang Lin ; Jianmin Man ; Lingxiao Zhao ; Zhifeng Wang ; Cunxu Wei
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2014
- 出版时间：December 3, 2014
- 年：2014
- 卷：62
- 期：48
- 页码：11711-11721
- 全文大小：511K
- ISSN：1520-5118
文摘
Large-, medium-, and small-sized granules were separated from normal and high-amylose maize starches using a glycerol centrifugation method. The different-sized fractions of normal maize starch showed similar molecular weight distribution, crystal structure, long- and short-range ordered structure, and lamellar structure of starch, but the different-sized fractions of high-amylose maize starch showed markedly different structural properties. The amylose content, iodine blue value, amylopectin long branch-chain, and IR ratio of 1045/1022 cm鈥? significantly increased with decrease of granule size, but the amylopectin short branch-chain and branching degree, relative crystallinity, IR ratio of 1022/995 cm鈥?, and peak intensity of lamellar structure markedly decreased with decrease of granule size for high-amylose maize starch. The large-sized granules of high-amylose maize starch were A-type crystallinity, native and medium-sized granules of high-amylose maize starch were CA-type crystallinity, and small-sized granules of high-amylose maize starch were C-type crystallinity, indicating that C-type starch might contain A-type starch granules.