宝石状淀粉颗粒，由不同的结晶淀粉组成

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-18 DOI:10.1016/j.foodchem.2024.142548

Ruikang Lin , Xufeng Zang , Wenjie Zhang , Ying Tian , Yishan Fang

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引用次数: 0

摘要

这种退化特性使淀粉分子在受到损伤后具有独特的自组装结晶体的能力，可以在一定程度上恢复内部的双螺旋结构。我们设计了一套简单的步骤，首先通过酶修饰定制晶体种子，然后利用淀粉的自发再结晶，在给定的生长环境中生长出具有不同晶体系统的均匀大小的完美晶体。光学显微镜证实，直链淀粉含量为24.3 % -28.1 %的淀粉中形成了宝石样淀粉颗粒（GSGs），而其他任何含量的淀粉中均未出现GSGs。FITR和XRD图谱显示，淀粉晶体内部的双螺旋排列发生了变化，由此导致淀粉晶体类型从a型转变为b型，为形成四方、四方和六方晶体体系提供了理论支持。这项工作可能为开发新型淀粉基食品/药物载体提供了一条有希望的途径。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Gem-like starch granules engineered with different crystalline starches

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Gem-like starch granules engineered with different crystalline starches

The retrogradation property endows starch molecules with the unique ability to self-assemble crystals after encountering damage, which can restore the internal double helix structure to a limited extent. We devise a simple set of steps to grow perfect crystals of uniform size with different crystal systems in a given growth environment by first customizing the crystal seeds through enzymatic modification, and then exploiting the spontaneous recrystallization of starch. Optical microscopy confirmed the formation of gem-like starch granules (GSGs) in starches with 24.3 %–28.1 % amylose content, while no GSGs appeared in any of the other contents. FITR and XRD pattern revealed a shift in the double helix arrangement within the crystals, and the resultant change in starch crystal type from A-type to B-type provided theoretical support for the production of tetragonal, tetragonal, and hexagonal crystal systems. This work may provide a promising approach to the development of novel starch-based food/drug carriers.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.