کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7793212 1500656 2014 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Morphology, structure and gelatinization properties of heterogeneous starch granules from high-amylose maize
ترجمه فارسی عنوان
خواص مورفولوژی، ساختار و ژلاتین کردن دانه های نشاسته ناهمگن از ذرت بالا آمیلوز
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
چکیده انگلیسی
High-amylose cereal endosperm is rich in heterogeneous starch granules. In this paper, we investigated the morphology, structure and gelatinization properties of high-amylose maize endosperm starch. Starch had individual, aggregate and elongated heterogeneous granules. Most of individual granules were round with small size and had one central hilum. Aggregate and elongated granules consisted of many subgranules with central hila, and had irregular and rod/filamentous shapes, respectively. Iodine stained starch granules showed five types of polarization colors: blue, purple, fuchsia, dark red, and interior dark blue and exterior brown. Most of individual and aggregate granules had the color of dark red, that of elongated granules the color of interior dark blue and exterior brown. Amylose was mainly distributed in the hilum region and the circumference of starch granules. Aggregate and elongated granules had higher amylose content than individual granules. Elongated and individual granules had the highest and the lowest gelatinization resistance among high-amylose maize heterogeneous starch granules, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 102, 15 February 2014, Pages 606-614
نویسندگان
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