支链淀粉
淀粉
淀粉酶
水解
直链淀粉
化学
食品科学
颗粒(地质)
结晶度
化学工程
植物
生物化学
材料科学
生物
结晶学
酶
复合材料
工程类
作者
Ri Chen,Jianmin Zhao,Zhongquan Sui,Dganit Danino,Harold Corke
标识
DOI:10.1016/j.foodchem.2024.138622
摘要
Three cultivars of waxy rice starch with different multi-scale structures were subjected to α-amylase hydrolysis to determine amylopectin fine structure, production of oligosaccharides, morphology, and crystallinity of the partially hydrolyzed starch granules. α-amylases hydrolyzed the amylopectin B2 chain during the initial stage of hydrolysis, suggesting that it is primarily located in the outer shell of the granules. For waxy rice starch with loose structure, α-amylases attacked the crystalline and amorphous regions simultaneously in the initial stage, while for starch granules with compact structure, the outer shell blocklet (crystalline structure) can be a hurdle for α-amylases to proceed to hydrolysis of the internal granule structure. The ability of α-amylases from porcine pancreatic α-amylases to attack the outer shell crystalline structure was lower than that of α-amylases from Bacillus amyloliquefaciens and Aspergillus oryzae. These results show that α-amylase source and rice cultivar combinations can be used to generate diverse structures in degraded waxy rice starch.
科研通智能强力驱动
Strongly Powered by AbleSci AI