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何君铁杆木虫 (著名写手)
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| Hydration of granular, gelatinized and molecularly modified states of potato starch in terms of molecular mobility were analyzed by 13C and 31P solid-state MAS NMR. Gelatinization (GEL) tremendously reduced the immobile fraction compared to native (NA) starch granules. This effect was enhanced by enzyme-assisted catalytic branching with branching enzyme (BE) or combined BE and -amylase (BB) catalyzed exo-hydrolysis. Carbons of the glycosidic -1,6 linkages required high hydration rates before adopting uniform chemical shifts indicating solid-state disorder and poor water accessibility. Comparative anal-ysis of wheat and waxy maize starches demonstrated that starches were similar upon gelatinization independent of botanical origin and that the torsion angles of the glycosidic linkages were averages of the crystalline A and B type structures. In starch suspension phosphorous in immobile regions was only observed in NA starch. Moreover phosphorous was observed in a minor pH-insensitive form and as major phosphate in hydrated GEL and BE starches |
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何君
铁杆木虫 (著名写手)
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3楼2015-09-02 15:32:26
武汉一心一译 
捐助贵宾 (著名写手)
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何君: 金币+20, ★有帮助 2015-09-02 15:38:07
何君: 金币+20, ★有帮助 2015-09-02 15:38:07
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Hydration of granular, gelatinized and molecularly modified states of potato starch in terms of molecular mobility were analyzed by 13C and 31P solid-state MAS NMR. 通过固态核磁共振碳谱, 分析了颗粒的水合作用，以及经过涂胶后分子流动性得到改进的 马铃薯淀粉。 Gelatinization (GEL) tremendously reduced the immobile fraction compared to native (NA) starch granules. This effect was enhanced by enzyme-assisted catalytic branching with branching enzyme (BE) or combined BE and -amylase (BB) catalyzed exo-hydrolysis. 相比原生态淀粉粒，凝胶化的淀粉粒极大的降低了固定的部分。而通过添加分支酶产生酶催化分支反应，或者添加淀粉酶与分支酶的混合酶产生催化外水解反应，都能够加剧这种效果。 Carbons of the glycosidic -1,6 linkages required high hydration rates before adopting uniform chemical shifts indicating solid-state disorder and poor water accessibility. 糖苷键碳原子需要高水化率，然后采用统一的化学变化，标明了其固态障碍和较差的亲水性。 Comparative analysis of wheat and waxy maize starches demonstrated that starches were similar upon gelatinization independent of botanical origin and that the torsion angles of the glycosidic linkages were averages of the crystalline A and B type structures. 通过比较分析小麦和蜡质玉米淀粉，展现了经过凝胶化的蜡质玉米淀粉是类似的，并不受植物来源因素的限制，同时也展现了糖苷键的扭角介于晶态A和B型结构之间。 In starch suspension phosphorous in immobile regions was only observed in NA starch. Moreover phosphorous was observed in a minor pH-insensitive form and as major phosphate in hydrated GEL and BE starches 固定区域的淀粉悬浮磷只能在淀粉钠中观察到。而且就算观察到，也是微量的对PH值不敏感的形态呈现，主要成分还是以水合凝胶和分支酶淀粉中的磷酸盐形式存在。 |
2楼2015-09-02 15:08:50