Molecular Degradation Rate of Rice and Corn Starches during Acid-Methanol Treatment and Its Relation to the Molecular Structure of Starch
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- 作者：Jheng-Hua Lin ; Yung-Ho Chang
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2006
- 出版时间：August 9, 2006
- 年：2006
- 卷：54
- 期：16
- 页码：5880 - 5886
- 全文大小：135K
- 年卷期：v.54,no.16(August 9, 2006)
- ISSN：1520-5118
文摘
The degradation rates of rice and corn starches with different contents of amylose treated in methanolcontaining 0.36% HCl at 25 
C for 1-15 days were evaluated by monitoring the weight averagedegree of polymerization of starch. A two-stage degradation pattern during acid-methanol treatmentwas found for the starches studied, which were the slow (first) and the rapid (second) degradationstages. Waxy starches showed a shorter time period of the first stage than that of nonwaxy starch.Rice starch showed a shorter time period of the first stage and a higher degradation rate of thesecond stage than the counterpart corn starch with similar amylose content. Despite the botanicsource and amylose content of starch, the degradation rate of starch in the second stage significantly(p < 0.05) correlated to the S/L ratio (r = -0.886) and polydispersity (r = 0.859) of amylopectinbranch chains of native starch.
C for 1-15 days were evaluated by monitoring the weight averagedegree of polymerization of starch. A two-stage degradation pattern during acid-methanol treatmentwas found for the starches studied, which were the slow (first) and the rapid (second) degradationstages. Waxy starches showed a shorter time period of the first stage than that of nonwaxy starch.Rice starch showed a shorter time period of the first stage and a higher degradation rate of thesecond stage than the counterpart corn starch with similar amylose content. Despite the botanicsource and amylose content of starch, the degradation rate of starch in the second stage significantly(p < 0.05) correlated to the S/L ratio (r = -0.886) and polydispersity (r = 0.859) of amylopectinbranch chains of native starch.