Relationships between supramolecular organization and amylopectin fine structure of quinoa starch

doi:10.1016/j.foodhyd.2021.106685

IHEP OpenIR > 北京同步辐射装置

	Relationships between supramolecular organization and amylopectin fine structure of quinoa starch
	BSRF用户
	2021
发表期刊	FOOD HYDROCOLLOIDS (IF:4.747[JCR-2016],5.459[5-Year])
ISSN	0268-005X
EISSN	1873-7137
卷号	117 页码:106685
条目编号	BSRF00122
文章类型	Article
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.
DOI	10.1016/j.foodhyd.2021.106685
收录类别	SCI
语种	英语
WOS研究方向	Chemistry ; Food Science & Technology
WOS类目	Chemistry, Applied ; Food Science & Technology
WOS记录号	WOS:000640912400005
线站	1W2A
引用统计	正在获取...
文献类型	期刊论文
条目标识符	https://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.