标题:Insights into the starch gelatinization behavior inside intact cotyledon cells
作者:Guo P.; Yu J.; Wang S.; Wang S.
作者机构:[Guo, P] School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China;[ Yu, J] State Key Laboratory of 更多
通讯作者:Guo, PNo 266, Xincun West Road, China;(gpeng@sdut.edu.cn)
来源:International Journal of Biological Macromolecules
出版年:2020
卷:163
页码:541-549
DOI:10.1016/j.ijbiomac.2020.06.238
关键词:Intact cell wall; Multi-scale structure; Starch gelatinization
摘要:In this work, detailed structural changes of starch within intact cotyledon cells during differential scanning calorimetry (DSC) heating (water: cells ratio of 4:1, v/w) were investigated. Intact cotyledon cells containing raw starch granules from three legumes were isolated and used as materials, followed by simulate DSC heating up to different designated temperatures based on those gelatinization profiles of cells. The swelling power, solubility and gelatinization transition parameters of raw cells were significantly lower than pure starches. Upon simulate heating, all the starches inside intact cells were considered to maintain more amounts of crystalline and double-helix structures than pure starch counterparts. Meanwhile, the starch granules were not completely disrupted even heating up to 15 °C above conclusion temperature (Tc + 15 °C) for intact cells. The results showed clearly that the presence of intact cell wall exerts significant retarding or restricting effects on the process of starch gelatinization. © 2020 Elsevier B.V.
收录类别:SCOPUS
资源类型:期刊论文
原文链接:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85087686788&doi=10.1016%2fj.ijbiomac.2020.06.238&partnerID=40&md5=3ca1f88a910dfd8f7aec86d39c2956de
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