Relationships between supramolecular organization and amylopectin fine structure of quinoa starch
文献类型：期刊论文
| 作者 | BSRF用户 |
| 刊名 | FOOD HYDROCOLLOIDS
 |
| 出版日期 | 2021 |
| 卷号 | 117页码:106685 |
| ISSN号 | 0268-005X |
| DOI | 10.1016/j.foodhyd.2021.106685 |
| 文献子类 | Article |
| 英文摘要 | The molecular and granular structure of 9 quinoa starches were investigated and correlated with each other. The molecular structure of quinoa amylopectin and 13-limit dextrins studied by high performance anion exchange chromatography suggested that quinoa amylopectin contained a high amount of short chains. The average external chain length (ECL) and average internal chain length (ICL) of the nine quinoa starch studied were 10.7 and 4.90 glucosyl residues, respectively. Small-angle X-ray scattering (SAXS) was applied to study the lamellar structure of quinoa starches. The average thickness of crystalline lamellae (dc) and amorphous lamellae (da) were 6.07 and 2.60 nm, respectively. Correlation analysis suggested that the amounts of short amylopectin chains were positively correlated with dc and they induced heterogeneity in the crystalline lamellae. The amount of long internal chains was positively correlated with da and they could stabilize the double helices in the crystalline lamellae. The correlation analysis based on individual chains suggested that current chain classification might lack a strong structural basis for the supramolecular organization of the granules. The correlations obtained in current research could be explained using the building block backbone model. |
| 电子版国际标准刊号 | 1873-7137 |
| WOS研究方向 | Chemistry ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000640912400005 |
| 源URL | [http://ir.ihep.ac.cn/handle/311005/292890]  |
| 专题 | 北京同步辐射装置 |
| 推荐引用方式 GB/T 7714 | BSRF用户. Relationships between supramolecular organization and amylopectin fine structure of quinoa starch[J]. FOOD HYDROCOLLOIDS,2021,117:106685. |
| APA | BSRF用户.(2021).Relationships between supramolecular organization and amylopectin fine structure of quinoa starch.FOOD HYDROCOLLOIDS,117,106685. |
| MLA | BSRF用户."Relationships between supramolecular organization and amylopectin fine structure of quinoa starch".FOOD HYDROCOLLOIDS 117(2021):106685. |
入库方式： OAI收割
来源：高能物理研究所
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