经磷酸化酶 b、己糖激酶和碱性磷酸酶改性的玉米淀粉的结构和理化特性

IF 10.7 1区化学 Q1 CHEMISTRY, APPLIED

Carbohydrate Polymers Pub Date : 2024-11-13 DOI:10.1016/j.carbpol.2024.122979

Shuo Sun , Dengyue Sun , Li Guo , Bo Cui , Feixue Zou , Jinpeng Wang , Chunrui Sun , Yu Zhu , Xueling Li

{"title":"经磷酸化酶 b、己糖激酶和碱性磷酸酶改性的玉米淀粉的结构和理化特性","authors":"Shuo Sun , Dengyue Sun , Li Guo , Bo Cui , Feixue Zou , Jinpeng Wang , Chunrui Sun , Yu Zhu , Xueling Li","doi":"10.1016/j.carbpol.2024.122979","DOIUrl":null,"url":null,"abstract":"<div><div>To improve the functional properties of corn starch, phosphorylase <em>b</em> (PB), hexokinase (HK), and alkaline phosphatase (AP) were used to produce enzyme-modified starches (PBMS, HKMS, and APMS). The results showed that enzyme-modified starches had different phosphorus contents and degrees of substitution. The presence of P<img>O bonds and P-O-C bonds further demonstrated that phosphate groups were grafted into starch. The proportions of monostarch phosphate in PBMS, HKMS, and APMS were 77.05 %, 79.33 % and 85.88 %, respectively. The introduction of phosphate groups affected the functional properties of starch. The swelling powers of PBMS, HKMS and APMS increased from 0.99 % to 12.86 %, 10.83 % and 5.95 %, respectively. Compared to native starch (1820 mPa·s), the peak viscosities of PBMS, HKMS and APMS increased to 2655, 2838, and 2021 mPa·s, respectively. Meanwhile, the introduction of phosphate groups endowed phosphorylated starch with better freeze-thaw stability, larger paste transparency, higher solubility, and slower retrogradation rate.</div></div>","PeriodicalId":261,"journal":{"name":"Carbohydrate Polymers","volume":"349 ","pages":"Article 122979"},"PeriodicalIF":10.7000,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Structural and physicochemical properties of corn starch modified by phosphorylase b, hexokinase and alkaline phosphatase\",\"authors\":\"Shuo Sun , Dengyue Sun , Li Guo , Bo Cui , Feixue Zou , Jinpeng Wang , Chunrui Sun , Yu Zhu , Xueling Li\",\"doi\":\"10.1016/j.carbpol.2024.122979\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>To improve the functional properties of corn starch, phosphorylase <em>b</em> (PB), hexokinase (HK), and alkaline phosphatase (AP) were used to produce enzyme-modified starches (PBMS, HKMS, and APMS). The results showed that enzyme-modified starches had different phosphorus contents and degrees of substitution. The presence of P<img>O bonds and P-O-C bonds further demonstrated that phosphate groups were grafted into starch. The proportions of monostarch phosphate in PBMS, HKMS, and APMS were 77.05 %, 79.33 % and 85.88 %, respectively. The introduction of phosphate groups affected the functional properties of starch. The swelling powers of PBMS, HKMS and APMS increased from 0.99 % to 12.86 %, 10.83 % and 5.95 %, respectively. Compared to native starch (1820 mPa·s), the peak viscosities of PBMS, HKMS and APMS increased to 2655, 2838, and 2021 mPa·s, respectively. Meanwhile, the introduction of phosphate groups endowed phosphorylated starch with better freeze-thaw stability, larger paste transparency, higher solubility, and slower retrogradation rate.</div></div>\",\"PeriodicalId\":261,\"journal\":{\"name\":\"Carbohydrate Polymers\",\"volume\":\"349 \",\"pages\":\"Article 122979\"},\"PeriodicalIF\":10.7000,\"publicationDate\":\"2024-11-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Carbohydrate Polymers\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0144861724012050\",\"RegionNum\":1,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Carbohydrate Polymers","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0144861724012050","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

为了改善玉米淀粉的功能特性，使用磷酸化酶 b（PB）、己糖激酶（HK）和碱性磷酸酶（AP）来生产酶改性淀粉（PBMS、HKMS 和 APMS）。结果表明，酶改性淀粉具有不同的磷含量和取代度。PO 键和 P-O-C 键的存在进一步证明磷酸基团已接枝到淀粉中。单淀粉磷酸在 PBMS、HKMS 和 APMS 中的比例分别为 77.05%、79.33% 和 85.88%。磷酸基团的引入影响了淀粉的功能特性。PBMS、HKMS 和 APMS 的膨胀率分别从 0.99 % 增加到 12.86 %、10.83 % 和 5.95 %。与原生淀粉（1820 mPa-s）相比，PBMS、HKMS 和 APMS 的峰值粘度分别增加到 2655、2838 和 2021 mPa-s。同时，磷酸基团的引入使磷酸化淀粉具有更好的冻融稳定性、更大的糊状透明度、更高的可溶性和更慢的逆降解速率。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Structural and physicochemical properties of corn starch modified by phosphorylase b, hexokinase and alkaline phosphatase

查看原文本刊更多论文

Structural and physicochemical properties of corn starch modified by phosphorylase b, hexokinase and alkaline phosphatase

To improve the functional properties of corn starch, phosphorylase b (PB), hexokinase (HK), and alkaline phosphatase (AP) were used to produce enzyme-modified starches (PBMS, HKMS, and APMS). The results showed that enzyme-modified starches had different phosphorus contents and degrees of substitution. The presence of PO bonds and P-O-C bonds further demonstrated that phosphate groups were grafted into starch. The proportions of monostarch phosphate in PBMS, HKMS, and APMS were 77.05 %, 79.33 % and 85.88 %, respectively. The introduction of phosphate groups affected the functional properties of starch. The swelling powers of PBMS, HKMS and APMS increased from 0.99 % to 12.86 %, 10.83 % and 5.95 %, respectively. Compared to native starch (1820 mPa·s), the peak viscosities of PBMS, HKMS and APMS increased to 2655, 2838, and 2021 mPa·s, respectively. Meanwhile, the introduction of phosphate groups endowed phosphorylated starch with better freeze-thaw stability, larger paste transparency, higher solubility, and slower retrogradation rate.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Carbohydrate Polymers 化学-高分子科学

CiteScore

22.40

自引率

8.00%

发文量

1286

审稿时长

47 days

期刊介绍： Carbohydrate Polymers stands as a prominent journal in the glycoscience field, dedicated to exploring and harnessing the potential of polysaccharides with applications spanning bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering, wood, and various aspects of glycoscience. The journal emphasizes the central role of well-characterized carbohydrate polymers, highlighting their significance as the primary focus rather than a peripheral topic. Each paper must prominently feature at least one named carbohydrate polymer, evident in both citation and title, with a commitment to innovative research that advances scientific knowledge.