کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7596435 1492127 2014 33 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of grain development on formation of resistant starch in rice
ترجمه فارسی عنوان
تأثیر توسعه دانه در شکل گیری نشاسته مقاوم در برنج
کلمات کلیدی
توسعه برنج، نشاسته مقاوم سنتز نشاسته، گلوله نشاسته،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Three rice mutants with different contents of resistant starch (RS) were selected to investigate the effects of grain filling process on the formation of resistant starch. During grain development, the content of RS was increased with grain maturation and showed negative correlations with the grain weight and the starch molecular weight (Mn, Mw) and a positive correlation with the distribution of molecular mass (polydispersity, Pd). The morphologies of starch granules in high-RS rice were almost uniform in single starch granules and exhibited different proliferation modes from common rice. The lower activities of ADP-glucose pyrophosphorylase and starch branching enzyme and the higher activity of starch synthase and starch de-branching enzyme observed in high-RS rice might be responsible for the formation of small irregular starch granules with large spaces between them. In addition, the lower molecular weight and the broad distribution of molecular weights lead to differences in the physiochemical properties of starch.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 164, 1 December 2014, Pages 89-97
نویسندگان
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