高淀粉硬质小麦品系淀粉的结构、分子和理化特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-10-30 DOI:10.1016/j.foodhyd.2024.110791

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引用次数: 0

摘要

由于小麦的功能特性和在食品中的营养价值，人们对开发高直链淀粉谷物（如小麦）的兴趣与日俱增。直链淀粉含量的增加与小麦淀粉的物理化学、分子和结构特征的显著变化有关，这可能会影响其加工质量。本研究旨在分析三个硬质小麦近等基因系（NIL）中高直链淀粉的理化、分子和结构特征。测定了形态、颗粒大小分布、粘贴和热性能、X 射线衍射以及结构特征。NILs 的直链淀粉含量最高（65.3% 和 69.8%），颗粒形状细长，大小介于野生型和突变型之间，糊化过程中膨胀受限，平均和最终糊化温度最高，且具有 B 型多态性。来自 NIL 的淀粉显示出最高的直链淀粉摩尔质量（7.0-7.6 × 107 Da）和最低的直链淀粉摩尔质量（1.1-1.8 × 106 Da），这与这两种成分的生物合成有关。用高效尺寸排阻色谱法对脱粒样品进行的研究表明，高淀粉淀粉中 AP 的 B2 和 B3 长链含量最高（23.9-26.6%），这与高效阴离子交换色谱分析结果相吻合，聚合度为 37 的链含量最高（18.3-19.1%）。PC1 与 HPSEC 分析的脱粒淀粉中的 MwAM 和 AM 部分高度相关。对高淀粉硬质小麦淀粉进行表征可为确定结构-功能关系和设计策略提供信息，从而为特定应用生产出具有 AM 和 AP 结构特征的杂交种。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Structural, molecular, and physicochemical properties of starch in high-amylose durum wheat lines

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Structural, molecular, and physicochemical properties of starch in high-amylose durum wheat lines

There is growing interest in the development of high-amylose cereals such as wheat due to their functional properties and nutritional value in foods. The increase in amylose content is associated with significant changes in the physicochemical, molecular, and structural characteristics of wheat starch which could affect its processing quality. The present study aimed to analyze the physicochemical, molecular, and structural characteristics of high-amylose starch from three durum wheat near isogenic lines (NILs), each obtained using three different recurrent parents. Morphology, granule size distribution, pasting and thermal properties, X-ray diffraction, and structural features were determined. The NILs showed the highest amylose content (65.3 and 69.8%), granules with an elongated shape, size between the wild-type and the mutant, restricted swelling in the pasting profile, the highest average and final gelatinization temperature, and B-polymorphism. The starches from the NILs showed the highest molar mass of amylopectin (AP) (7.0–7.6 × 10⁷ Da) and the lowest amylose (AM) (1.1–1.8 × 10⁶ Da), an issue associated with the biosynthesis of both components. The study on the debranched sample by high-performance size-exclusion chromatography showed that the high-amylose starch had the highest content of long B₂ and B₃ chains of AP (23.9–26.6%), which was corroborated with the high-performance anion-exchange chromatography analysis where the chains with degree of polymerization >37 had the highest content (18.3–19.1%). The PC1 is highly associated with the M_wAM and the AM fraction in the debranched starch analyzed by HPSEC. Characterizing high-amylose durum wheat starch provides information to determine the structure-function relationship and design strategies to produce crosses with structural characteristics of AM and AP for specific applications.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.