不同品种稻米淀粉的理化性质与链长分布关系研究
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摘要
以特糯2072、特优2035、Ⅱ优838和冈优188 4种直链淀粉含量不同的籼稻为材料,采用碱法提取淀粉,通过黏度速测仪(RVA)、激光粒度分析仪及离子交换色谱法研究稻米淀粉的糊化特性、粒径分布与支链淀粉链长组成的相关性。结果表明,4种稻米淀粉颗粒的平均粒径为4.98~5.30μm,与直链淀粉含量呈显著负相关关系(P<0.05)。4种稻米淀粉糊化特性差异显著,特优2035具有最高的峰值黏度,而特糯2072的峰值黏度最低。支链淀粉的链长分布影响稻米淀粉的RVA谱特性,成糊温度与DP6-11呈显著负相关关系,与DP12-23呈显著正相关关系(P<0.05);崩解值与DP6-11呈极显著正相关关系(P<0.01),与DP12-23呈显著负相关关系(P<0.05);而消减值与DP≥24呈显著负相关关系(P<0.05)。
Rice starches were separated from four kinds of indica rice,such as Tenuo 2072,Teyou2035,Ⅱyou 838 and Gangyou 188.The pasting characteristics,particle size distribution,and branch chain length distribution of amylopectin were analyzed by rapid viscosity analyzer,laser particle analyzer,and ion chromatography,respectively.The results show that the average particle size of four rice starches ranged from 4.98 ~ 5.30 μm,which was negatively correlated with the amylose content (P <0.05).The pasting properties showed that Teyou 2035 had the highest peak viscosity,while Tenuo2072 had the lowest peak viscosity.The chain length distribution of amylopectin had important effects on RVA profiles.The pasting temperature was negatively correlated with DP6-11,but was positively correlated with DP12-23 (P < 0.05).Breakdown viscosity was positively correlated with DP6-11 (P <0.01),but was negatively correlated with DP12-23 (P < 0.05).Moreover,setback viscosity was negatively correlated with DP≥24 (P < 0.05).
Rice starches were separated from four kinds of indica rice,such as Tenuo 2072,Teyou2035,Ⅱyou 838 and Gangyou 188.The pasting characteristics,particle size distribution,and branch chain length distribution of amylopectin were analyzed by rapid viscosity analyzer,laser particle analyzer,and ion chromatography,respectively.The results show that the average particle size of four rice starches ranged from 4.98 ~ 5.30 μm,which was negatively correlated with the amylose content (P <0.05).The pasting properties showed that Teyou 2035 had the highest peak viscosity,while Tenuo2072 had the lowest peak viscosity.The chain length distribution of amylopectin had important effects on RVA profiles.The pasting temperature was negatively correlated with DP6-11,but was positively correlated with DP12-23 (P < 0.05).Breakdown viscosity was positively correlated with DP6-11 (P <0.01),but was negatively correlated with DP12-23 (P < 0.05).Moreover,setback viscosity was negatively correlated with DP≥24 (P < 0.05).
引文
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[2]SINGH S N,SINGH N.Morphological,thermal and rheological properties of starches separated from rice cultivars grown in India[J].Food Chemistry,2003,80(1):99-108.
[3]CHAMPAGNE E T.Rice starch composition and characteristics[J].Cereal Foods Worlds,1996,41(11):833-838.
[4]CHUNG H J,LIU Q,LEE L,et al.Relationship between the structure,physicochemical properties andin vitrodigestibility of rice starches with different amylose contents[J].Food Hydrocolloids,2011,25(5):968-975.
[5]WANG L,XIE B J,SHI J,et al.Physicochemical properties and structure of starches from Chinese rice cultivars[J].Food Hydrocolloids,2010,24(2/3):208-216.
[6]HSU R J C,LU S,CHANG Y H,et al.Effects of added water and retrogradation on starch digestibility of cooked rice flours with different amylose content[J].Journal of Cereal Science,2015,61:1-7.
[7]CAI J W,MAN J M,HUANG J,et al.Relationship between structure and functional properties of normal rice starches with different amylose contents[J].Carbohydrate Polymers,2015,125,35-44.
[8]AACC International Method 61-02.01.Determination of the pasting properties of rice with the rapid visco analyser,1997.
[9]裴亚琼.疏水化大米淀粉微粒稳定的Pickering乳状液的制备与稳定性研究[D].郑州:河南农业大学,2014.
[10]BAO J,SUN M,CORKE H.Analysis of genotypic diversity in starch thermal and retrogradation properties in nonwaxy rice[J].Carbohydrate Polymers,2007,67(2):174-181.
[11]VANDEPUTTE G E,VERMEYLEN R,GEEROMS J,et al.Rice starches.I.Structural aspects provide insight into crystallinity characteristics and gelatinisation behaviour of granular starch[J].Journal of Cereal Science,2003,38(1):43-52.
[12]JAISWAL S,CHIBBAR R N.Amylopectin small chain glucans form structure fingerprint that determines botanical origin of starch[J].Carbohydrate Polymers,2017,158:112-123.
[13]JANE J,CHEN YY,LEE F,et al.Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch[J].Cereal Chemistry,1999,76(5):629-637.
[14]贺晓鹏,朱昌兰,刘玲珑,等.不同水稻品种支链淀粉结构的差异及其与淀粉理化特性的关系[J].作物学报,2010,36(2):276-284.
[15]BAO J,XIAO P,HIRATSUKA M,et al.Granule-bound SSIIa protein content and its relationship with amylopectin structure and gelatinization temperature of rice starch[J].Starch-Starke,2009,61(8):431-437.
[16]WONG K S,KUBO A,JANE J,et al.Structures and properties of amylopectin and phytoglycogen in the endosperm of sugary-1 mutants of rice[J].Journal of Cereal Science,2003,37(2):139-149.