PDF(Pubmed)
Abstract：
Crystal type is an important physicochemical property of starch. However, it is currently unclear whether changes in crystal type affect other properties of starch. This study discovered that water deficit resulted in an increase in small starch granules and transparency in Pueraria lobata var. thomsonii, while causing a decrease in amylose content and swelling power. Additionally, the crystal type of P. Thomsonii starch changed from CB-type to CA-type under water deficit, without significantly altering the short-range ordered structure and chain length distribution of starch. This transformation in crystal type led to peak splitting in the DSC heat flow curve of starch, alterations in gelatinization behavior, and an increase in resistant starch content. These changes in crystalline structure and physicochemical properties of starch granules are considered as adaptive strategies employed by P. Thomsonii to cope with water deficit.
摘要：
晶体类型是淀粉的重要物理化学性质。然而,目前尚不清楚晶体类型的变化是否会影响淀粉的其他性质。这项研究发现，水分亏缺导致葛根的小淀粉颗粒和透明度增加。thomsonii,同时导致直链淀粉含量和溶胀力降低。此外,失水条件下P.Thomsonii淀粉的晶型由CB型转变为CA型,而不会显著改变淀粉的短程有序结构和链长分布。晶体类型的这种转变导致淀粉的DSC热流曲线中的峰分裂，糊化行为的改变，和抗性淀粉含量的增加。淀粉颗粒的晶体结构和理化性质的这些变化被认为是P.Thomsonii用于应对水分亏缺的适应性策略。
