当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES期刊下所有文献 > Structural and thermodynamic properties of rice starches with different genetic background Part 1. Differentiation of amylopectin and amylose defects.

Structural and thermodynamic properties of rice starches with different genetic background Part 1. Differentiation of amylopectin and amylose defects.

Abstract：

:A combined DSC - HPAEC-PAD approach, gel permeation chromatography and mild long-term acidic hydrolysis were employed to study the effects of amylopectin chain-length distributional and amylose defects on the assembly structures of amylopectin (crystalline lamellae, amylopectin clusters) in A-type polymorphic starches extracted from 11 Thai cultivars of rice with different amylose level. Joint analysis of the data allowed determining the contributions of different populations of amylopectin chains to the thermodynamic melting parameters of crystalline lamellae. It was shown that amylopectin chains with DP 6-12 and 25or=37 could be related to chains stabilizing these structures. The total effect of amylose and amylopectin defects can be described by means of Thomson-Gibbs' equation. The increase of defects in the assembly structures is accompanied by rise of the rates of acidic hydrolysis of both amorphous and crystalline parts in starches.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Koroteeva DA,Kiseleva VI,Sriroth K,Piyachomkwan K,Bertoft E,Yuryev PV,Yuryev VP

doi

10.1016/j.ijbiomac.2007.05.010

subject

Has Abstract

pub_date

2007-10-01 00:00:00

pages

391-403

issue

4

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(07)00138-9

journal_volume

41

pub_type

杂志文章

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