通过在淀粉体系引入脂类构建V-型晶种,将其加入大米淀粉回生体系,并采用X-射线衍射仪、差示扫描量热仪表征晶种晶体特征及其对淀粉回生的影响规律,实现从晶体结构转化的角度解析脂类抗回生的共性机理。研究结果表明,V-型晶种的正交晶胞具有c轴明显长于a、b晶轴的特点。4 ℃储藏条件下,部分晶种在淀粉体系中起到加速淀粉回生的晶核作用,显著提升淀粉重结晶速率;晶种生长面上的分子链段会影响向其靠近的淀粉分子链段的排列,进而使诱导形成的淀粉晶胞分子链排列更紧密,更趋于V-型晶种晶胞,且晶体生长更快,形成的晶粒更大。这些晶体变化规律的揭示,对淀粉-脂类复合物的抗酶解特性做出新的解释,并为脂类在慢消化类营养功能淀粉创制方面的应用提供重要理论依据。
This study aimed at exploring the effect of the added components as nucleuses on recrystallization of rice starches. To analyze the changes of retrograded starch crystal, V-type seed crystal was added into the rice starch paste during cooling. The fitting data showed that crystal cell sizes for a and b were, relatively, shorter than c axis in the orthorhombic unit cell. For starch system stored at 4 ℃, part of the crystal seed might work as the nuclei, and the recrystallization rate was increased. The arrangement of the starch molecular segments approaching the seed was affected by the arrangement of the molecular segments on the seed growth surface, which made the induced starch cells more similar to V-type seed cells. These findings suggest that the recrystallization controled of starch crystals when lipids existed in starch system, and provided a theoretical basis for the application of lipids in the preparation of slow digestion starch and other nutritional starches.
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