Properties such as amylose content and molecular weight chain length
Release time:
2023-07-21
The digestion resistance of high acrypa corn starch is judged from the perspective of starch science, the main reasons are: 1. The starch particles are irregular, the particle size is smaller, the particles are harder, and the starch is difficult to absorb water, swell, and not easy to gelatinize, resulting in enzymes that are difficult to act; 2. The higher the linear chain content in starch, the longer the linear chain molecular chain length, which further reduces the action efficiency of amylase.
1. Amylose content is positively correlated with RS content, mainly because amylose is not easily digested by enzymes.
2. The internal structure of HACS is compact, which can prevent particle fracture at high temperature and reduce the water-holding capacity of starch, thereby reducing the viscosity and starch RDS content after starch gelatinization.
3. The peak viscosity of HACS decreases with the increase of amylose content, indicating that the increase of amylose content makes the particles more difficult to break.
4. The granular structure of HACS granules helps starch molecules resist the hydrolysis of pancreatic α-amylase.
5. With the increase of RS content, the initial temperature, gelatinization peak temperature, and end temperature and difference of HACS show the same increasing trend.
6. With the increase of apparent amylose content, the average chain length of starch increases and the branching degree decreases, the maximum average chain length is 22.85, and the minimum branching degree is 0.215.
7. The relative crystallinity of HACS was lower than that of WCS and CS, and with the increase of amylose content, the relative crystallinity gradually decreased.
Properties such as amylose content and molecular weight chain length.pdf
Quanyin Xiangyu (Beijing) Biotechnology Co., Ltd.
Address: A/ Beijing, B/Jnan Shandong
Working hours: Monday to Friday 9:00-18:00 GMT+8
Phone: +86-15911081400 (WeChat)
E-mail: Pekingxiangyu@gmail.com
Li (WeChat)
Li (WeChat)
copyright © 2023 Quanyin Xiangyu (Beijing) Biotechnology Co., Ltd. Powered by www.300.cn | TAGS