文献类型： 外文期刊

作者： Lian Xijun ¹ ; Sun Haibo ⁴ ; Li Lin ² ; Wu Hong ⁵ ; Zhang Nan ¹ ;

作者机构： 1.Tianjin Univ Commerce, Sch Biotechnol & Food Sci, Tianjin Key Lab Food Biotechnol, Tianjin 300134, Peoples R China

2.S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou, Guangdong, Peoples R China

3.Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou, Guangdong, Peoples R China

4.Tianjin Crops Res Inst, Tianjin, Peoples R China

5.Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Xinjiang Shihezi, Peoples R China

关键词： Chemical properties;Lipid;Maize starch;Protein;Sweet potato starch

期刊名称：STARCH-STARKE （ 2020影响因子：2.741； 五年影响因子：3.112 ）

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收录情况： SCI

摘要： The chemical features of lipid and protein in sweet potato and maize starches were investigated by comparing their IR and NMR spectra before and after hydrolysis by lipase or alkali protease. The results showed that the absence of C-H stretching vibration near 2930 cm~(-1) in IR spectra of sweet potato and maize starches hydrolyzed by lipase or protease was probably due to an interaction of amylose and amylopectin without lipid or protein. The results of ~(13)C NMR showed that the lipid and protein were attached to each other in those two starches and both connected with maize starch, but only lipid connected directly with sweet potato starch. Lipid in starch probably inhibits crystal formation of starches, but protein in starch promotes the process. The characteristic fatty acids for sweet potato starch were CH_3-(CH_2)_(13)-COOH + Lys + Glucose (G) and CH_3-(CH= CH)_4-(CH_2)_4-COOH + G, for maize starch, CH_)3-(CH=CH)_6-(CH_2)_(29)-COOH. The typical peptides for sweet potato starch might be Lys +Phe + Ala + G + G and Leu + Lys + Leu + G, for maize starch, they were Asp + Val + Leu + Val and Asp + Glu + Leu + Glu.