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何君鐵桿木蟲 (著名寫手)
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[求助]
論文摘要翻譯
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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
鐵桿木蟲 (著名寫手)
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3樓2015-09-02 15:32:26
武漢一心一譯 
捐助貴賓 (著名寫手)
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何君: 金幣+20, ★有幫助 2015-09-02 15:38:07
何君: 金幣+20, ★有幫助 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. 通過固態(tài)核磁共振碳譜, 分析了顆粒的水合作用，以及經(jīng)過涂膠后分子流動性得到改進(jìn)的 馬鈴薯淀粉。 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. 相比原生態(tài)淀粉粒，凝膠化的淀粉粒極大的降低了固定的部分。而通過添加分支酶產(chǎn)生酶催化分支反應(yīng)，或者添加淀粉酶與分支酶的混合酶產(chǎn)生催化外水解反應(yīng)，都能夠加劇這種效果。 Carbons of the glycosidic -1,6 linkages required high hydration rates before adopting uniform chemical shifts indicating solid-state disorder and poor water accessibility. 糖苷鍵碳原子需要高水化率，然后采用統(tǒng)一的化學(xué)變化，標(biāo)明了其固態(tài)障礙和較差的親水性。 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. 通過比較分析小麥和蠟質(zhì)玉米淀粉，展現(xiàn)了經(jīng)過凝膠化的蠟質(zhì)玉米淀粉是類似的，并不受植物來源因素的限制，同時也展現(xiàn)了糖苷鍵的扭角介于晶態(tài)A和B型結(jié)構(gòu)之間。 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 固定區(qū)域的淀粉懸浮磷只能在淀粉鈉中觀察到。而且就算觀察到，也是微量的對PH值不敏感的形態(tài)呈現(xiàn)，主要成分還是以水合凝膠和分支酶淀粉中的磷酸鹽形式存在。 |
2樓2015-09-02 15:08:50
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