کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10129177 | 1645202 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching
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کلمات کلیدی
SAXSPPAAEPsα-AmylolysisEPS13C CP/MAS NMR - 13C CP / MAS NMRAPs - AP هاAutoclaving - اتوکلاوDegree of order - درجه سفارشFT-IR - طیف سنجی مادون قرمز تبدیل فوریهFourier transform infrared spectroscopy - طیف سنجی مادون قرمز تبدیل فوریه یا طیف سنجی FTIRSEM - مدل معادلات ساختاری / میکروسکوپ الکترونی روبشیScanning electron microscopy - میکروسکوپ الکترونی روبشیNative starch - نشاسته بومیPea starch - نشاسته نخود فرنگیXRD - پراش اشعه ایکسX-ray diffraction - پراش اشعه ایکسsmall angle X-ray Scattering - پراکندگی اشعه ایکس زاویه کوچک
موضوعات مرتبط
علوم زیستی و بیوفناوری
بیوشیمی، ژنتیک و زیست شناسی مولکولی
زیست شیمی
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
Pea starch (S) was modified by autoclaving (A), α-amylolysis (E), and pullulanase debranching (P), the effect of pretreatments including autoclaving and α-amylolysis on the structural modifications to the pullulanase debranched starch was investigated. All processed pea starch was transformed from a C- to a B-type crystalline structure. The power law exponent (α) ranging from 1.85 to 2.64 suggested the existence of mass fractal structure. Compared with native starch, all treatments applied caused an enhanced short-range order which was reflected by the increased values of α, degree of double helix (DD), degree of order (DO), and double helix content based on SAXS, FTIR, and 13CNMR observations. The processed starch sample of AS, and APS exhibited the highest DO, and α values, as well as the stronger absorption peak between 3000 and 3695â¯cmâ1on FT-IR spectrum. AEPS exhibited the significantly highest double helix content, indicating that the higher extent of degradation induced by the combined treatments of autoclaving, α-amylolysis, and pullulanase debranching would give the molecular chains a higher alignment opportunity for the evolution towards coil-to-helix transition. The results would be helpful for better understanding the structure-processing relationship and to provide theoretical foundation for the development of food ingredients with targeted functional properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 120, Part A, December 2018, Pages 650-656
Journal: International Journal of Biological Macromolecules - Volume 120, Part A, December 2018, Pages 650-656
نویسندگان
Zhen Ma, Xiuxiu Yin, Danni Chang, Xinzhong Hu, Joyce I. Boye,